Quick Bread (NO Yeast | NO Egg)

Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe has been cherished in my family for years. It’s dense, yet soft and has the most incredible crusty exterior.

Prep time: 15 minutes
Bake time: 45-55 minutes
Total time: 1 hour 5 minutes

———————————- RECIPE ————————————
✨Ingredients✨
1+2/3 cups (400 ml) milk or buttermilk
2 tbsp white vinegar (5-6%) skip if use a buttermilk
4+1/4 cups (530 g) all-purpose flour, plus more for your hands and counter
3 Tablespoons (40 g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons (70g) unsalted butter, cold and cubed
optional: 1 cup (150g) raisins or olives & dried tomatoes

👩‍🍳Instructions:

  1. Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat.
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  3. Whisk together milk and vinegar, then let sit for 5 minutes before using in the recipe.
  4. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the milk mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
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  6. Transfer the dough to the prepared pan. Using a very sharp knife, score a 1/2 inch deep X into the top. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Gently tap the loaves– if they sound hollow, the bread is done. Loosely tent the bread with aluminum foil if you notice heavy browning on top.
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  8. Remove from the oven and allow bread to cool for 30 minutes. Serve warm, at room temperature, or toasted with desired toppings/spreads.
  9. Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

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