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White Soda Bread

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White Soda Bread

White Soda Bread

This is a quick bread leavened with chemical raising agents rather than yeast


Makes an 800-850 g loaf

500g plain flour, plus extra to dust
1½ tsp salt
2 tsp bicarbonate of soda
1 tbsp caster sugar
50g butter
300–350ml buttermilk


  1. Heat the oven to 190°C/gas mark 5. Lightly flour a baking sheet.
  2. Sift the flour, salt, bicarbonate of soda and sugar into a large bowl and stir in the dried fruit
  3. Cut the butter into 1cm pieces and rub into the flour mixture with your fingertips, then briskly stir in just enough buttermilk to make a soft dough.
  4. Transfer to the floured baking sheet and shape, with a minimum of handling, into a large disc about 4–5cm thick. With the floured handle of a wooden spoon, make a dent 2cm deep in the shape of a cross on top, then lightly dust with flour.
  5. Bake in the oven for 35–45 minutes, until the soda bread is risen, golden brown and with no greyness evident in the cross. Remove to a wire rack to cool.

Note: If you can’t find buttermilk, use milk and add 2 tsp cream of tartar to the dry ingredients. Alternatively, add 2–3 tbsp lemon juice
to ordinary milk and leave in a warm place for 10–15 minutes to sour the milk, which will provide enough acidity.


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