Buttermilk Baking Soda Bread

My Buttermilk Baking Soda Bread is an adaptation of Gemma Stafford’s recipe of Simple White Irish Soda Bread.

I love making homemade bread, and I used to make it long before the quarantine. I adore warm bread with butter, and I don’t have a bakery close by to buy fresh warm bread.

You only need four ingredients to make buttermilk baking soda bread: flour, buttermilk, baking soda, and salt. You can also add eggs or butter, but I like it simple like this better.

How to make the bread

Mix the flour with the baking soda and salt, then add buttermilk and mix it until you get a ball of dough. It’s not necessary to mix it a lot, just a couple of times to make it into a ball. Then place it in a pan on a baking sheet and using a sharp knife, cut a cross in the middle. This step is useful to let the batter expand. Due to the mix of buttermilk and baking soda, this dough grows fast. To allow some air out, poke each quarter of bread with a knife, and bake it immediately. I found out from Gemma that they do this to release the fairies and stop them from cursing the bread. Of course, you could find fairies in Ireland, no?

After that, brush the dough with buttermilk and place the pan in the oven. You don’t have to let this bread raise, it’s ready to be baked.

Bake at first for 15 minutes at 210 degrees C (410 F) and then 30 more minutes at 200 degrees C (392 F).

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Buttermilk baking soda bread

Yield: 1

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Need a fast bread recipe, easy to make, with no flour and no sourdough? Give our buttermilk bread recipe a shot. This Irish bread recipe will not disappoint. Irish bread recipe with buttermilk and baking soda: fluffy bread, easy to make, easy to bake.

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Ingredients

• 500 g Flour (4 cups)
• 300 ml Buttermilk (1 and 1/4 cups)
• 1 tsp Salt
• 1 tsp Baking Soda

Instructions

1. Preheat the oven to 210 degrees C (410 F).
2. Sift the flour and place it in a medium bowl. Add the salt and baking soda and mix it. Then add the buttermilk and mix it until a ball of dough forms.
3. Transfer it to a flour-dusted surface and knead it for 2 minutes.
4. Line a baking tray with parchment paper and place the dough on it. Score it 2 times in a cross pattern with a sharp knife and then poke the 4 sides with a knife to let the air come out.
5. Then put buttermilk over it, so that it’s moist when it bakes.
6. Place the dough immediately in the preheated oven and bake it for 15 minutes at 210 degrees C (410 F) and 30 more minutes at 200 degrees C (392 F).

Notes

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 324Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 697mgCarbohydrates: 66gFiber: 2gSugar: 3gProtein: 10g

I love this bread so much; I can not even explain in a few words. If at first you don’t succeed, try again! The first two times when tasting this recipe, I used a brand of buttermilk that was giving the bread a little weird taste. But after I changed the buttermilk brand, the bread was delicious. So you might have to give it another shot, changing the buttermilk brand.

Did you make this recipe? Please share your experience with us, comment below, or tag @basilbunch.blog on Instagram and hashtag it #basilbunchblog. We would love to see your creations!