White soda bread

White soda bread

By
From
Baking
Makes
1 large loaf
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
750g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 cup buttermilk or soured milk, (see Note)

Method

  1. Preheat the oven to 190°C. Lightly grease a baking tray.
  2. Sift the dry ingredients into a bowl and make a well in the centre. Add the buttermilk or soured milk in a steady pouring stream, working in the flour with a large fork. The dough should be slack but not wet and the mixing done lightly and quickly. Add a little more milk if the dough seems too stiff.
  3. With floured hands, turn the dough onto a lightly floured surface and flatten into a round about 4 cm thick. Put onto a greased baking tray and cut a large cross on top with a floured knife. (This is to ensure even distribution of heat.)
  4. Bake for about 40 minutes. To test whether the loaf is cooked, insert a skewer in the centre (it should come out clean) or tap the base of the loaf with your knuckles (it should sound hollow).
  5. Remove from the oven. To keep the bread soft, immediately wrap in a clean tea towel. Allow to cool before cutting.

Variations

  • Brown soda bread

    Make as for White Soda Bread, using 4 cups wholemeal plain flour and 2 cups white plain flour. A little more milk will be needed to mix the dough. If a brittle texture is required, add 1 tablespoon melted butter. The bread is best cut when it is quite cold.

    Treacle soda bread

    Make as for White Soda Bread, but heat 2 tablespoons molasses with the milk, and add 1 1/2 teaspoons sugar and 1/2 cup sultanas, if liked, to the dough.

Note

  • If buttermilk or soured milk is not available, 1 cup fresh milk may be used, in which case add 1 teaspoon cream of tartar to the dry ingredients. Or to sour milk, stir a dash of lemon juice or vinegar into regular milk.
Tags:
baking
bakery
margaret
fulton
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