There’s nothing better than fresh bread and if you don’t want to bother with the effort of making a yeasted bread, this recipe is a great alternative. It takes longer to preheat your oven then it does to make the bread. Your final product results in the perfect bread for a little bit of butter and jam!!
Paul Hollywood's Irish Soda Bread
- 500 grams, all-purpose white flour
- 500 grams, whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 quart buttermilk (32 ounces)
- extra flour for dusting
- Preheat oven to 400ºF
- In a large bowl, mix together the two types of flour, baking soda and salt.
- Add the buttermilk and mix until a sticky dough forms.
- Lightly flour a work surface and tip the dough onto it.
- Gently roll and fold the dough a couple of times to bring the mixture together. If the mixture is still too wet, add a little flour until it just comes together. Do not knead.
- Shape the dough into two round balls.
- Flatten each ball of dough gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
- Place onto a baking tray lined with baking parchment and bake for 45 minutes at 400F. The loaves should be golden-brown.
- Leave to cool on a wire rack. This is best eaten on the day of baking.
- If you live up at elevation like we do, add 5ºF to your oven temperature.
I love making soda bread – instant gratification!
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Exactly! Fresh, warm bread that doesn’t have to rise is super gratifying.