The Easiest Irish Soda-bread

The Easiest Irish Soda-bread

Like everyone else in lock-down, we tried our hands at bread-making. Not the arduous kind of bread where you have to proove it for days. More the kind that you knock up in a bread maker. We did have success although we did still find even using the machine to be a faff, and so never really got away from the supermarket purchases. Until now…

I think it might have been on an Instagram feed that a recipe came up from Siggi’s, using their Icelandic inspired yogurt which does not contain artificial preservatives, thickeners, sweeteners, flavours or colours. I love this yoghurt and so was immediately interested. And, with so few ingredients, decided to give it a whirl.

The recipe uses cups as a measurement, as it’s an American website, so a bit of conversion had to be done first. For the record, this accurate:

  • 1 cup = 136 grammes
  • 1 cup = 237 millilitres

RECIPE

  • 4 cups (544g) of all purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 cups (473ml) of 0% plain drinkable yoghurt

METHOD

Honestly, this could not be easier. If you have the four ingredients pre-weighed, it’ll take no longer than 5 minutes before it’s in the oven. Especially if you’re an expert kneader!

reheat the oven to 190°C (or 375°F).

Add flour, salt, and baking soda to a mixing bowl and mix together with a fork. Pour in the yoghurt and stir briskly with the fork until the ingredients are combined and it holds together. Turn the dough out onto a lightly floured surface and kneed for 30 seconds. Pat into an 8-inch and 1 1/2 inch thick round on a greased or parchment-lined baking sheet. Use a knife to cut an “x” in the top of the bread.

The recipe says to bake for 45 minutes, but we found the bread to be very pale, so did it for 55 minutes and it was perfect for our taste. Let it cool for 5 minutes before transferring to a wire rack. Wrap in a lightly damp towel and let cool completely. And, that is it!