Quick and Easy Soda Bread

Timeline 1:00

Timeline 1:00

First of the Foundation Series

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.

This foundation series is four soda bread recipes based on what fluid is used: buttermilk, milk, plain yogurt or almond milk and what leaven agent: baking soda or baking powder.

Variations

  • Add a cup of raisins, seeds or nuts to the dry ingredients. Add 2 tsp (10 ml, 10 g) of baking powder to give the extra rise needed.
  • Replace 1 to 2 cups of all purpose flour with cake/pastry flour for a softer crumb and a more cake like texture. Use a 9×5 greased bread pan as cake flour needs support or the loaf will collapse.

Inspired by
http://www.canadianliving.com/food/recipe/traditional-irish-soda-bread
https://www.kingarthurflour.com/tips/quick-bread-primer.html

Buttermilk Soda Bread

Foundation Buttermilk Soda Bread
 
Active time
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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.
Author:
Recipe type: Soda Bread
Serves: 1.5 pound loaf
Ingredients
  • Flour - All Purpose - 4 cup (520 g)
  • Granulated Sugar - 1 TBSP (15 ml, 13 g)
  • Fine Sea Salt - 1 tsp (5 ml, 6 g)
  • Baking Soda - 1 tsp (5 ml, 7 g)
  • Buttermilk - 2 cups (475 ml, 480g)
  • Baking Sheet or pie pan - greased
Instructions
  1. Set oven to 425°F/220°C/Gas 7 - Hot
  2. In a large bowl with your hand, mix together dry ingredients
  3. Pour in MOST of the buttermilk and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough buttermilk to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.
  4. Gently roll to form a ball. Do not knead.
  5. On a greased baking sheet, place dough ball. Gently flatten the ball.
  6. Score a cross in the top.
  7. Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min
  8. Cool on a wire rack. Serve warm.

Milk Soda Bread

Foundation Milk Soda Bread
 
Active time
Bake time
Total time
 
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.
Author:
Recipe type: Soda Bread
Serves: 1.5 pound loaf
Ingredients
  • Flour - All Purpose - 4 cup (520 g)
  • Granulated Sugar - 1 TBSP (15 ml, 13 g)
  • Fine Sea Salt - 1 tsp (5 ml, 6 g)
  • Baking Powder - 4 tsp (20 ml, 19 g)
  • Milk - 3.5% Homo - 1¾ cups (415 ml, 425 g)
  • Baking Sheet or pie pan - greased
Instructions
  1. Set oven to 425°F/220°C/Gas 7 - Hot
  2. In a large bowl with your hand, mix together dry ingredients
  3. Pour in MOST of the milk and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough milk to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.
  4. Gently roll to form a ball. Do not knead.
  5. On a greased baking sheet, place dough ball. Gently flatten the ball.
  6. Score a cross in the top.
  7. Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min
  8. Cool on a wire rack. Serve warm.

Almond Milk Soda Bread

Foundation Almond Milk Soda Bread
 
Active time
Bake time
Total time
 
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.
Author:
Recipe type: Soda Bread
Serves: 1.5 pound loaf
Ingredients
  • Flour - All Purpose - 4 cup (520 g)
  • Granulated Sugar - 1 TBSP (15 ml, 13 g)
  • Fine Sea Salt - 1 tsp (5 ml, 6 g)
  • Baking Powder - 4 tsp (20 ml, 19g)
  • Almond Milk - 1¾ cups (415 ml, 415 g)
  • Baking Sheet or pie pan - greased
Instructions
  1. Set oven to 425°F/220°C/Gas 7 - Hot
  2. In a large bowl with your hand, mix together dry ingredients
  3. Pour in MOST of the almond milk and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough almond milk to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.
  4. Gently roll to form a ball. Do not knead.
  5. On a greased baking sheet, place dough ball. Gently flatten the ball.
  6. Score a cross in the top.
  7. Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min
  8. Cool on a wire rack. Serve warm.

Yogurt Soda Bread

Foundation Yogurt Soda Bread
 
Active time
Bake time
Total time
 
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.
Author:
Recipe type: Soda Bread
Serves: 1.5 pound loaf
Ingredients
  • Flour - All Purpose - 4 cup (520 g)
  • Granulated Sugar - 1 TBSP (15 ml, 13 g)
  • Fine Sea Salt - 1 tsp (5 ml, 6 g)
  • Baking Soda - 1 tsp (5 ml, 7g)
  • Plain Yogurt - 2¼ cups (535 ml, 540 g)
  • Baking Sheet or pie pan - greased
Instructions
  1. Set oven to 425°F/220°C/Gas 7 - Hot
  2. In a large bowl with your hand, mix together dry ingredients
  3. Pour in MOST of the yogurt and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough yogurt to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.
  4. Gently roll to form a ball. Do not knead.
  5. On a greased baking sheet, place dough ball. Gently flatten the ball.
  6. Score a cross in the top.
  7. Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min
  8. Cool on a wire rack. Serve warm.

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