A Fanciful Twist:

The most wonderful easy to make bread I have ever known is soda bread.

It requires no yeast, no oil, no eggs.

Unbelievable but true.

It also doesn't like to be kneaded or handled too much.

(insert heavenly angel song)

I've spent a few days perfecting it with different liquids.

So, where a standard recipe calls for buttermilk, I have also tested it with almond milk with vinegar.

Don't worry, you can not taste the vinegar at all.

This bread rises with the help of baking soda and an acidic liquid instead of yeast.

Rest assured, you can make this even if you don't have buttermilk.

I have tested it over and over.

I had two recipes to share, but I've decided to split them up in order to eliminate confusion.

Today we will be making the round white flour soda bread above.

Later in the week I will share the brown bread above (also a soda bread) which uses wheat and white flour.

The white soda bread only requires flour, baking soda, salt and buttermilk (or buttermilk alternative which I will go into detail about at the bottom of this post, and also there is a link to a printable PDF at the end of this post).

Before I give you the recipe I'll tell you a little bit about making this bread, which is quite simple to be sure.

Then I will post the recipe at the end with tips for using an alternative to buttermilk.

Sounds easy right?

This recipe bakes up perfectly and flawlessly with its 4 ingredients.

But since many of us do not really use dairy I wanted to make absolutely sure it worked with another option.

I tried it both ways several times, with and without buttermilk.

For my buttermilk alternative I used almond milk, which means it will likely work with any milk alternative or plain milk itself, with added vinegar (or lemon) to bring in the acid which causes the bread to rise.

(Below is an example of almond milk - if you use almond milk and vinegar it separates a little, that is normal)

All you do to make this dough is whisk the dry ingredients together, make a little well, and pour in the liquid.

(below is what it looks like using buttermilk)

You stir it up until all ingredients are incorporated, I use a wooden spoon until it's shaggy...

And then use one hand to flip it and rotate it around the bowl until it all comes together, not really kneading but getting it to form a ball.

I counted and it took me about 13 flips, while squashing the dough together a bit, to get it to form a ball.

This photo below is using buttermilk and makes a tiny bit more dry dough.

Whereas, almond milk and vinegar made a moister dough.

Don't worry if there is a little flour at the bottom of the bowl.

You can use it to dust your baking sheet.

Don't try to force it into the dough.

This (below) is what the dough looked like when I used buttermilk.

The dough below here is using the almond milk and vinegar mixture, and as you can see is a little less rough looking.

Both will bake up perfectly.

I tried both ways several times and they both worked, they just use a slightly different measurement which I will address in the recipe below.

After you dust some flour on a baking sheet (I used a bit much, you can use a bit less), just place your rounded dough on the cookie sheet.

Then make sure to cut an x onto the top, not that deep in, but just enough that the X makes a dent.

This is critical for getting the center of your bread to cook properly.

Cook times may vary slightly in everyone's oven, you just want to make sure you have a little gold on top and bottom.

I used a bit too much flour for dusting, I know :-)

But you can tell the bottom is golden.

If you let it sit on the counter about 10 minutes after baking it's perfect and ready to eat.

If pulled apart it will look like this.

Perfect for enjoying with butter and honey or jam.

But also perfect for soups, sandwiches, and you can even make it into a casserole, bread pudding - so many options.

It is really delicious and can get us through a bind when we are low on ingredients, which makes it truly wonderful.

I took the photo below late last night so it's a bit ugly, but I took it so you could see a little experiment I did.

The bread on the left has more buttermilk and the one on the right is the regular recipe amount.

The one of the left is a bit more suitable for sandwiches where the one of the right is a bit more pull apart.

I will share these ratios in the tips section of my recipe below.

I hope it all works out for you!

And that you enjoy it to the max as we are.

I've always loved finding easy ways to be resourceful.

This bread really is a kind of gift, the fact that baking soda and acidic liquid can create bread is amazing.

Okay, so let's move on with the basic recipe below and tips beneath it.

White Soda Bread

350'F

45 minutes bake time

10 minutes prep time

2 3/4 cups white all purpose flour

1 1/2 teaspoon salt

1 teaspoon baking soda

1 1/3 cup buttermilk

(see tips below for alternative to buttermilk with measurements)

Heat oven to 350'F.

Whisk dry ingredients together.

Make a well and pour in wet ingredients.

Stir with a wooden spoon (or hand) until incorporated or shaggy.

Then use hand to flip and turn dough in bowl to bring ingredients together and form a ball.

(about 12-15 flips and turns)

Do not knead or press too deeply, just enough to form into a ball.

If there is loose flour left in bottom of bowl use it to dust cookie sheet, do not force it into the dough.

Dust cookie sheet with flour

Place your dough on the cookie sheet and cut an X into the top of the dough with the point of a knife.

Not too deep, but just enough to make a nice indentation, as this is a critical design of getting the dough to cook in the center.

Bake for 45 minutes, or until bread is slightly golden on top and golden on bottom.

In my gas oven this bread can cook up in 35 minutes but in my electric oven it takes a full 45 minutes.

You will have to watch your bread the first time to see how it performs in your own oven. This is usually the case when baking bread as it has everything to do with how hot your own oven gets.

Better to cook it a bit longer than not enough is what I have learned.

Important Tips:

Regarding the standard recipe - this makes a crusty bread that you can pull apart and gently slice, but if you would like a bread that slices more like sandwich bread, increase your liquid from 1 1/3 cups to 1 1/2 cups buttermilk. Just put flour on your hands when forming into a ball as it will be a bit sticky and moister. I have made it both ways many times with success. Make sure you still cut the X into the top even though it won't be as prominent. Use same bake times.

Below is an example of what the bread looks like if you increase the buttermilk measurement.

On the right is the standard recipe which makes a crustier rustic bread and on the left uses a tiny bit more buttermilk which makes a more sliceable bread.

Regarding buttermilk alternatives:

If you are using almond milk, regular milk or any dairy alternative your liquid measurement will be 1 1/4 cups including vinegar.

(I used almond milk and white vinegar)

You will place 1 tablespoon of vinegar (white or apple cider) at the bottom of your 1 cup measurement, then fill with your liquid.

No vinegar is necessary in the 1/4 cup, just the 1 cup.

Set your liquid aside for 5 minutes before using.

If you are using a measuring pitcher instead of cups, just put a tablespoon of vinegar in the pitcher and fill to the 1 1/4 cups measurement.

Your bread will be a bit softer/moister using a dairy alternative (which I prefer) than if using buttermilk, so just put a little flour on your hands when forming a ball if necessary.

When using a dairy alternative your bread might take a tinge longer to cook because it is moister and will likely take the full 45 mins to bake through in an electric oven. In a gas oven it might bake faster so just keep your eye on it and jot down the time it takes for you.

Pay attention to the color on top and bottom, that it is a little golden on top and golden on bottom.

Let bread stand about 10 minutes before cutting.

Remember, all ovens are a litte bit different in how hot they get, so be mindful when baking this bread for the first time as you would with any baked good.

Side note:

I know you can use lemon in place of vinegar, but I did not test that recipe because I didn't think many people would have access to lemon juice as readily as vinegar.

Click this link for a printable PDF version

I hope my recipe works out for you and that you enjoy it thoroughly.

I am going to use my bread to make some little pizzas tonight <3

I'll cover them in marinara and a tinge of cheese and sautéed veggies and bake at 375'F for about 12 minutes.

I hope it works out! :-)

But for now we have strawberry jam with herbs from the garden.