BREAD 8


Bake a quick-to- make loaf


Soda bread, Ireland’s national loaf, gets its name from the use of bicarbonate of soda — rather than yeast — as a leavening agent. Given there’s no fermentation time needed, it’s quick to make.


Darina Allen’s soda bread Darina is the founder of Ballymaloe Cookery School in County Cork. Her soda bread takes just 2-3 mins to prep and 30-40 mins to bake.


MAKES: 1 LOAF TAKES: 50 MINS


INGREDIENTS 450g white flour, preferably unbleached 1 level tsp salt 1 level tsp bicarbonate of soda 350-400ml sour milk or buttermilk, to mix


METHOD Heat oven to 230C, 210C fan, gas 8.


Sieve the dry ingredients into a large bowl. Make a well in the centre, then pour in most of the milk. Use one hand to mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, and not too wet or sticky. When it all comes together, turn the dough out onto a well-floured work surface. Wash and dry your hands. Tidy up


the lump of dough, then gently flip it over. Pat into a round about 2.5cm high. Cut a cross into the top of the rounds, tracing the knife right over the sides. Bake for 15 mins, then turn the oven down to 200C, 180C fan, gas 6 for 30 mins, or until the bread is cooked. If you’re in any doubt, tap the bottom of the bread: if it’s cooked, it will sound hollow.


This is an extract from cookingisfun.ie and from Forgotten Skills of Cooking, by Darina Allen (£35, Kyle Cathie)


WHERE TO START Paul Rhodes Bakery in London makes a great soda bread. paulrhodesbakery.co.uk


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