White soda bread

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November 15, 2013 by dgarnett2013

White soda bread: Master It by Rory O’Donnell


  • 450g plain white flour (not strong)
  • 1 tsp salt
  • 1 level tsp bicarbonate of soda
  • 350ml buttermilk

Preheat the oven to 230 degrees C.

Sieve the dry ingredients into a large wide bowl, one that seems almost too big for the task at hand (allows for gentle hand movements, which results in more tender bread).  Use a fine coffee sieve for the bicarb to ensure there are no lumps and DO NOT use more than a level teaspoon.

Mix the dry ingredients really well with your fingers.


Make a well in the centre of the flour and add most of the milk to the bowl. Make your hand into the shape of a claw and immediately mix in the flour from the sides of the bowl. The dough should be softish and not wet and sticky (add more flour if it is too wet and sticky). Add the remaining milk only if necessary (weather makes a difference to how much milk you need). It should take no longer than 10 seconds to come together and resist the temptation to knead. Just turn it out on to a well-floured surface.


Wash and dry your hands.

Gently shape the dough into a round loaf about 18cm wide. Place it on a lightly floured baking sheet.

Cut a deep cross in the top of the bread, about 3cm deep, making sure the blade of the knife goes right out over the edges of the dough.


Pierce each quarter of dough with a knife, again about 3cm deep.

Immediately place in a preheated oven. Cook for 15 mins, then turn the heat down to 200 degrees C and cook for a further 30 mins. To check that the bread is cooked, lift is up and tap the bottom. It should sound hollow and feel light. If unsure, cook for a few minutes longer.

Made with Rose who then practised her letters for Kit.

rosebread2 rosebread1

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