We’ve all become hyper-conscious about bread these days as we socially isolate. In the early days of the stockpiling panic (which seems to be over, thank goodness) there was very little bread on the shelves of one of our local supermarkets. No problem, says I, I’ll just make it. That’s when we discovered there was no flour either!
A quick forage in the garden produced some fennel fronds and rosemary, but you can use whatever you have to hand
But everything resolved itself in time and we got our supplies. Now that we are in true lockdown, the desire to make our own bread has increased so I have been baking this exceptionally easy soda bread which also happens to be one of the tastiest! I honestly can’t remember where I got the recipe but I have adjusted it a bit over time and added my own flavours, depending on what’s in my herb bed or my fridge.
This is a more traditional soda bread, made with butter and buttermilk and with dried fruit.
The thing about this bread is that it can be fruity, like a classic ‘cake of curranty bread’ or savoury – just depends what you add to it. I am giving you the savoury twist, but leave out the cheese and herbs and add in 150g of dried fruit (sultanas, mixed, or whatever you’re having yourself) and you have the traditional tea bread. You can have it with no add-ins and it’s delicious that way too. Most soda bread recipes have you rubbing butter into flour and then adding buttermilk. Indeed that makes delicious bread (like the photograph above) but if you don’t have the time, or the buttermilk, you don’t need either for this bread.
Ingredients
500g white flour
1 tsp salt
1 tsp baking soda (bicarbonate)
300ml yoghurt (regular or Greek-style, but not low fat and not flavoured)
200ml whole milk
Herbs – 1 to 2 tablespoons finely chopped
75g grated cheddar or other sharp cheese (2 or 3 tablespoons)
For this version I used some fennel and rosemary, which I happened to have in my garden, but chives would work or any herb such as thyme, oregano, basil, parsley, dill – as long as it’s chopped fine.
Method
Preheat the oven to 200C/Gas mark 6/400F. Put the baking tray in to heat it up (this makes sure the bottom is nice and crusty).
Stir milk and yogurt together well. Finely chop the herbs and grate the cheese (or use pre-grated).
Combine the flour with the soda and salt and sift into a bowl. Stir in the cheese and herbs.
Make a well and pour in the combined yogurt and milk and stir until it comes together into a rough ball.
There’s no need to do any kneading. In fact, the less you handle it the better. Just turn the ball onto a sheet of parchment paper, pat it into a round shape and cut a deep X in the centre. The X is to let the fairies out – they’ll mess with your bread otherwise.
Fetch the hot baking tray from the oven and place the bread, on its parchment paper, on the tray. Don’t stress if you forgot to heat the tray first – it will be fine without that step.
Bake for 45 minutes. It should be well risen and a rich golden colour. Let it cool a little on a wire rack.
As with all soda bread, this is best eaten the day it’s made. It is a great accompaniment to soup or stew, or have it with cheese and chutney at coffee break or with jam at tea time. It is almost as good the second day if you wrap it up well overnight. If you still have some left after that, toast it, or cut and freeze it.
Sorry, I don’t have a gluten-free version of this, but would be interested to hear from anyone who can make successful GF soda bread. I’ve seen some recipes on the internet but I have no experience of how well they work. I also have not converted this to North American measures as I have seen so many different equivalents that I wasn’t sure how many cups of flour to specify. Give it a try and enjoy! And don’t forget to let the fairies out.
Roaringwater Journal 
Robert, just wanted you to know I used your Savoury Soda Bread. It was fantastic so thanks for publishing that.
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You’re welcome, Patrick – hope you had a slice on your namesake day.
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I have baked this recipe twice now, one sweet version with dried fruit and some honey, the second with herbs. For the herb version I had no yoghurt so I added the juice of half a small lemon to the milk to make ‘buttermilk’. The loaf baked perfectly! Great recipe!
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I am honoured, Peter. Good tip about the buttermilk!
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Hi Finola,
You may not remember me, but I was a student in the AHCOTE program many years ago in FSJ. I was Cathy Young in those days, and since I’m currently in lockdown on Vancouver Island I just thought I would look you up. The bread looks amazing, and I will definitely try it!
Take care,
Cathy
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Of course I remember – how great to hear from you! Such happy memories.
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Happy memories for me, too! I just thought you might like to know that the AHCOTE experience, and especially Dr. Hamer, inspired me to eventually get a PhD… I now teach Biology at Vancouver Island University:) So thank you!
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That so great to know, Cathy. You must have worked so hard. I hope you love your university work.
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Thank you for that lovely recipe. It worked a treat even with gluten free flour. Regards Vanessa
On Sun 29 Mar 2020 at 17:01, Roaringwater Journal wrote:
> Finola posted: ” We’ve all become hyper-conscious about bread these days > as we socially isolate. In the early days of the stockpiling panic (which > seems to be over, thank goodness) there was very little bread on the > shelves of one of our local supermarkets. No problem” >
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Did you add anything, Vanessa, or just substituted GF flour?
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Oh Finola. it takes something to encourage me to bake anything , but your photographs and instructions look so encouraging.
watch this space. I so love all of your posts and hope after this troubled time I see more of you both. keep safe and keep baking. p x
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Thanks, Patricia – I’m not much of a baker but this I can do. Let’s do coffee when this is all over!
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Hi Finola and Robert!
We can’t wait to try the different versions of soda bread as per your post. Den thinks that apricot jam would taste good with it, too. Am passing this along to several friends that will certainly enjoy it.
All is well here. Last time we heard 7 known cases of the virus in this area. Are there cases where you are?
Thinking of you, sending lots of love and stay safe!
S and D
On Sun, Mar 29, 2020 at 9:01 AM Roaringwater Journal wrote:
> Finola posted: ” We’ve all become hyper-conscious about bread these days > as we socially isolate. In the early days of the stockpiling panic (which > seems to be over, thank goodness) there was very little bread on the > shelves of one of our local supermarkets. No problem” >
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Yes, we are in lockdown here, hence all the baking! Apricot jam sounds ideal!
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Finola, your kitchen looks very homey and inviting, the soda bread very yummy. I used to make soda bread many years ago.
When I moved to Abbotsford to be on my own, a neighbour gave me a recipe for soda bread, but I was working and very busy at the time, so put it away and totally forgot about it. Might consider trying yours, Yum, yum.
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`let me know if you do, and how it turns out, Lydia!
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That sounds tasty; one to try!
We make the plain white and brown but might be adventurous.
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You certainly have the herbs!
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Looks delicious Finola. There is a wonderful sense of warmth and homeliness associated with home cooking. I remember my aunt in Rosenallis making bread in an iron skillet on the open turf fire. She would put hot glowing turf on the lid of the skillet,
presumably to balance the heat all round. It always seemed to come out perfect. And of course it was so wholesome and delicious.
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That’s the real way of making it, Dermot. I can just imagine it, dripping with butter. YUM!
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Is this the same sofa bread that you used to make on Beach Avenue in Vancouver ? My mouth waters both at the memory and the anticipation.
Stay safe.
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Yes, but an easier recipe. Imagine you remembering that.
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This looks great. I am headed out to the garden for my herbs now!
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We were just talking about soda bread – will make this. Many thanks.
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Fabulous thank you! Will try it.
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Let me know how it turns out!
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Try it with proper coarse wholemeal. Howards One-Way if I’m allowed to advertise. In another league.
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Would you use all wholemeal or half and half white and wholemeal>
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First the fantastic concertina recital of Irish music, then the fantastic recipe for Irish bread. You are a tremendous solace during the Irish lockdown.
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Awww, thanks, Kay. Hope you are doing well!
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