May I introduce you to the easiest, quickest bread recipe ever……
And the tastiest!
This soda bread recipe is so easy to make, so quick, requires absolutely no kneading and is delicious!
I have fiddled with soda bread recipes for quite some time now – and this is my final recipe which is based on a classic method. It makes a moist, fluffy loaf with a crisp crust.
I really fancied peanut butter and jam on toast this morning. I went to the freezer and pulled out a standard loaf of sliced shop brought bread. It just wouldn’t do – there is nothing like peanut butter and jam on fresh, warm from the oven soda bread.
Up to 2 days after baking, this rustic loaf makes lovely toast or garlic bread.
You are just 30 minutes away from fresh bread!
Ingredients: Serves 10 slices
500g plain flour (or a mixture of plain and wholemeal up to 50/50)
2tsp caster sugar
1tsp salt (or to taste)
1tsp bicarbonate of soda
300-350ml soya milk mixed with 1tbsp lemon juice or plain vegan yoghurt
- Preheat oven to 220c and put a 9inch round (or similar, even a casserole dish) cake tin in the oven while it preheats.
- Mix together the flour,sugar,salt and bicarbonate of soda with a fork or whisk in a large bowl.
- Make a well in the flour mixture and add 300ml of the liquid.
- Mix to get a soft dough, it should be a little sticky but not overly. Use your judgement as to whether to add the remainder of the liquid (use all if using wholemeal flour). Work quickly as the bicarbonate of soda will start to work as soon as the liquid is added.
- Remove the tin from the oven
- Shape the dough into a shallow loaf about 1 1/2 – 2 inches thick, score a cross in the top and lift into the tin.
- Bake for 25 – 30 minutes – the loaf should sound hollow when tapped on the underneath and a skewer should come out clean.