Want to bake your first loaf of bread? Make this soda bread just before supper for a toasty accompaniment that features a soft, chewy crumb and crunchy crust. Bake a loaf in under an hour with a bowl, measuring spoons and cups, and a baking sheet or pie pan. No mixer needed – the only tool is your hands. This recipe can be made with buttermilk, regular, or even almond milk to create a vegan loaf. Enhance this recipe by adding seeds or dried fruit for interest.
I love foundation recipes. These are the basics that have the core ingredients and steps for a type of bread. Learn the foundations, then build upon them. Create your variations and favourites.
Soda bread uses baking soda and an acid for the leaven agent rather than yeast to make the dough rise. Soda bread also prefers softer flour such as all-purpose or a mixture with pastry flour, rather than hard flour such as bread flour. The softer the flour, the more cake like the crumb. This is why soda breads grew so popular years ago; they used cheaper soft flour and were quick to make.
Some of these recipes use baking soda, some baking powder. Baking powder is a mixture of baking soda and a powder acid that releases only when heated. If the fluid is buttermilk or yogurt, the acid is already present, and only baking soda is necessary. There is no acid in milk or almond milk, so baking powder is used instead. Some recipes call for extra baking powder to help the rise if ingredients are added such as raisins, seeds or nuts.
Soda breads are fun as start to eating is under an hour. You only need a bowl, spatula, sifter, measuring cup/spoons and a 8.5×4.5 inch loaf pan. If you are new to making bread, this is a great recipe to start with.