Hubby is yeast intolerant and so is limited to the types of bread he can eat.
For a while I used to buy a pre-made Soda Bread and then I found a packet mix which was nice and easy but both these options work out at nearly £1 a loaf. I kept looking for an easy recipe but they all seemed to have buttermilk in them which is not something I’ve ever bought and it again seemed expensive.
I then stumbled on a recipe which used natural yoghurt (which I nearly always have in the fridge) which over time I have modified to suit our tastes.
Here it is:
You will need:
500g Strong Brown Flour (80p for 1.5kg bag = 27p per loaf)
3tbsp Natural Yogurt (approx 100ml from a 45p economy 500ml pot = 13p
4tsp baking powder (approx 5p)
300ml water (approx)
To make up:
Mix together all the dry ingredients in a bowl and add the yoghurt and water.
Mix together until all the flour and water is absorbed and forms a nice ball of dough. I usually continue kneading it for a couple of minutes in the bowl to get to a nice consistency.
Traditionally Soda bread is shaped into a round loaf but I shape mine to fit into a 2lb loaf tin.
Bake at 200 degrees for about 40 minutes until the base sounds hollow when tapped.
You must remember to “let the fairy’s out” (it sounds daft but it’s true even if you don’t believe in fairy’s) – after about 10 minutes cooking time slice through the top of the loaf with a sharp knife. This allows the bread to expand a bit more and you then have a lighter loaf without all those pesky fairy’s.
I usually slice the loaf when cooled and place in a bag in the freezer so I’m not sure how long this keeps for fresh but most loaves like this seem to only keep for a couple days out of the freezer but it obviously tastes best when freshly made.