I love it when I find a recipe that’s so simple that it almost makes itself. Soda bread is amazingly easy to make, before you know it…BAM!! You have fresh bread! I baked a loaf of soda bread one evening while Andrew and I were making soup, and I had the dough made and in the oven before he could finish chopping the onions.
This recipe for soda bread come from Kelly Coyne and Erik Knutzen’s book The Urban Homestead. It’s an overall enjoyable read; the writers have a quirky sense of humor and keep you entertained while gettin’ ya some learnin’ about being self-reliant in the city.
- 3 1/2 cups flour
- 1 1/2 cups buttermilk, plain yogurt, or other sour milk
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- Pre-heat the oven to 425 degrees F.
- Combine the dry ingredients in a large bowl.
- Mix in the buttermilk a little at the time, when large clumps begin to form, use your hands to gather the clumps into a large ball.
- If needed, add a little more buttermilk to get the dry clumps to come together. Try to get the clumps together as quickly as possible, the more you knead the dough the tougher and less fluffy it will be.
- Drop the dough ball onto a cookie sheet and flatten out to about 3 inches thick.
- Cut a deep X through the middle
- Bake it until it browns, about 35-40 minutes.
Easy peasy! I used yogurt instead of buttermilk and really enjoyed the slight tang it gave the bread. Soda bread is reminiscent of a big biscuit and was delicious with a little butter. It went perfectly with soup and the next morning I made french toast out of the leftovers. It was pretty darn tasty like that, too. I usually find the prospect of baking bread pretty intimidating but this recipe is no nonsense and a perfect beginner’s bread.