Soda bread: the typical Irish yeast-free bread recipe

He soda bread is a quick and very tasty bread from Irish origin, prepared with a semi-complete and unleavened dough. Instead of conventional yeast, bicarbonate is used which, by reacting in contact with the buttermilk, will allow it to rise directly in the oven.

Crispy on the outside and soft inside, soda bread, or baking soda, is an excellent alternative to traditional bread or a makeshift solution when you don’t have yeast at home. To prepare it, just collect the type 2 flour and the salt in a bowl, pour the buttermilk, mix with a wooden spoon and finally add the baking soda.

The secret to perfect soda bread is to knead the dough quickly and put it in the oven right away, without waiting for it to rise. The result is a soft bread with a rustic appearance and the typical cross on the surface, ideal for slicing and enjoying. breakfast with butter and jam or instead of homemade bread to accompany yours savory dishes.

Widely used in Anglo-American cuisine, Buttermilk it is a product of the transformation of cream into butter, with a sour and slightly sour taste. You can prepare it at home, as proposed here, or buy it ready to use.

Find out how to make soda bread by following the step-by-step procedure and tips. Also try balloon bread without yeast.

How to make soda bread

Make buttermilk by mixing yogurt with milk 1.

Add the lemon juice 2stir and let stand 15 minutes.

In a large bowl, add the flour and salt 3.

Add the buttermilk in the center 4.

Knead by hand or with a wooden spoon 5.

Then add the baking soda 6.

Mix and transfer the compound to the counter 7.

Work it for a few more minutes to make it homogeneous, then form a ball 8.

Place it on a baking sheet lined with parchment paper. 9.

Make a cross section on the surface ten.

Bake the soda bread at 220°C for about 35 minutes. When the surface is crisp, take the bread out of the oven and let it cool completely, then cut it into slices and enjoy. 11.

Tips and variations

For a perfect soda bread result, it is advisable to use the Buttermilk at room temperature and only add the baking soda at the end, before cooking.

If you prefer, you can enrich your dough with semi-silent, but also with walnut kernels or black olives; you can flavor it with fennel seeds, a pinch of turmeric powder or a grind of black pepper, for a very fragrant end product.

storage

Soda bread can be stored 2-3 days in a food bag. It can be frozen, whole or sliced.