Irish Soda Bread

Soda bread is a type of quick bread in which yeast has been substituted with bicarbonate of soda. Originating in Ireland in about 1840, soda bread is usually formed into a rounded loaf and scored with a cross on the top prior to baking. This allows the bread to expand and enables it to be split into four quarters (farls) when it is served.

Traditional soda bread is made using only flour, buttermilk and bicarbonate of soda, but may also include additional ingredients such as eggs, butter, sugar or honey. The buttermilk in the dough contains lactic acid, which reacts with the bicarbonate of soda to form tiny bubbles of carbon dioxide, which enables the dough to rise without the assistance of yeast. Raisins and nuts may also be added to the dough to create a fruit bread known as 'spotted dog'.

Irish soda bread is best served warm or toasted; preferably on the day it was made. Unfortunately, it tends to dry out quickly, so will only last up to two or three days.