Mary Berry Soda Bread Recipe

Jump to Recipe Print Recipe

Soda bread is a traditional Irish meal produced without yeast. It’s been a mainstay of the Irish diet for 800 years and remains popular. It has a golden yellow exterior and can be eaten warm or cooled and buttered.

Today I’ll give a fantastic Mary berry soda bread recipe. It uses simple ingredients and rises quickly without yeast. The addition of buttermilk to the recipe allowed the bicarbonate of soda to leaven. The buttermilk made the bread tender. Soda bread is a quick bread that doesn’t contain yeast, which ferments dough.

Soft, moist, delicious Mary berry soda bread. It’s eaten as a snack or with cheese. It works great with cheese, jam, or fruit. This bread is cheaper and tastes better than store-bought. Sweet and good with tea or coffee. It’s an excellent kid snack.

Recipe for Mary Berry’s Soda Bread

This whole wheat morning bread is not only healthful but also incredibly wonderful. When you don’t have the time to bake a lot of bread at once, this is the recipe for you. And you probably already have all the ingredients on hand to make it! This dish I’m giving you today has a mild flavor and goes well with nothing added, such as nice butter and jam. Try it out right now!

Ingredients

Four measuring cups of all-purpose flour
White sugar, about 4 teaspoons
One Tablespoon of Baking Soda
One Tablespoon of Baking Powder
1/2 teaspoon salt
1/2 cup of margarine (softened)
The equivalent of one cup of buttermilk
1 egg
1/4 cup butter (in melted form)

Instructions

Turn the oven temperature up to 375 degrees F. Prepare a large baking sheet by lightly oiling it.
In a sizable basin, combine the flour, sugar, baking soda, baking powder, salt, and margarine for the dry ingredients. Whisk in the buttermilk and the egg.
Roll out a floured surface and knead the dough there. Form a ball using the dough and set it on a baking pan.
Rub the bread with a combination of melted butter and 1/4 cup of buttermilk. Cut an ‘X’ into the loaf’s top.
45-50 minutes in a preheated oven, or until a toothpick comes out clean.

Recipe Tips

Use the right flour: Mary Berry’s Soda Bread recipe typically calls for self-rising flour. If you don’t have self-rising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g of all-purpose flour.
Don’t overmix the dough: When combining the ingredients, be careful not to overmix the dough. Overmixing can lead to a tougher texture. Mix the ingredients until they just come together, and avoid kneading the dough too much.
Shape the loaf properly: After mixing the dough, shape it into a round loaf on a floured surface. Use your hands to gently form it into a neat circle. Then, using a sharp knife, score a deep cross on top of the loaf. This helps the bread expand properly while baking.
Bake at the right temperature: Preheat your oven to the temperature specified in the recipe. Usually, Mary Berry’s recipe calls for baking the soda bread at around 200°C (400°F). Make sure your oven is properly preheated before placing the bread inside.
Check for doneness: Soda bread is typically ready when it sounds hollow when tapped on the bottom. After the recommended baking time, carefully remove the loaf from the oven and tap the bottom. If it sounds hollow, it’s done. If not, simply return it to the oven for a few more minutes.
Let it cool before slicing: Allow the soda bread to cool on a wire rack before slicing into it. This will help retain the moisture and ensure that the bread is easier to slice.

What to pair with Mary Berry Soda Bread

Classic Bread and Butter: Enjoy slices of Mary Berry’s Soda Bread with a generous spread of creamy butter. The simplicity of this combination allows the flavors of the bread to shine.
Soup and Bread: Serve Mary Berry’s Soda Bread alongside a comforting bowl of soup. Whether it’s a hearty vegetable soup, creamy tomato bisque, or a savory chowder, the bread’s texture, and flavor make it a perfect accompaniment for dipping or savoring alongside a warm bowl of soup.
Bruschetta: Slice the soda bread into thick slices and lightly toast or grill them. Top with your favorite bruschetta toppings such as diced tomatoes, fresh basil, garlic, and a drizzle of olive oil. This creates a delicious appetizer or light meal option.
Cheese Platter: Pair slices of Mary Berry’s Soda Bread with an assortment of cheeses for a delightful cheese platter. Choose a variety of cheeses with different textures and flavors, such as cheddar, brie, goat cheese, and blue cheese. Add some grapes, dried fruits, and nuts for a well-rounded and satisfying snack or light meal.

Recipe Variations

Whole Wheat Soda Bread

Replace a portion or all of the self-rising flour in the recipe with whole wheat flour for a nuttier and slightly denser version of soda bread. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the amount of buttermilk accordingly.

Cheese and Herb Soda Bread

Add grated cheese, such as cheddar, Parmesan, or Gruyere, and chopped fresh herbs like rosemary, thyme, or chives to the dough. Fold them in during the mixing process to distribute the flavors evenly. This variation adds a savory twist to the traditional soda bread.

Sweet Soda Bread

For a sweeter version, incorporate dried fruits like raisins, currants, or cranberries into the dough. To add extra flavor you can also add a sprinkle of cinnamon or nutmeg. Adjust the sugar content to your liking, keeping in mind that too much sugar may affect the bread’s texture.

Seed and Nut Soda Bread

Enhance the texture and add crunch by mixing a variety of seeds and nuts into the dough. Options include pumpkin seeds, sunflower seeds, chopped almonds, or walnuts. This variation adds a delightful nutty flavor and makes the bread more filling.

Savory Herb and Garlic Soda Bread

Infuse the soda bread with a savory aroma by adding minced garlic, dried herbs like oregano, basil, or thyme, and a pinch of garlic powder to the dough. This variation pairs well with soups, stews, or as a flavorful accompaniment to a cheese platter.

Conclusion

We trust that this recipe for Mary’s Berry soda bread was a hit. For leavening, this quick bread relies on baking soda. This is a popular holiday bread in Ireland, and it has a long history there. If you’re short on time in the kitchen, this soda bread is a terrific option.

FAQs

What sets Irish soda bread apart from the rest?

Soda bread gets its distinctive texture from the carbon dioxide bubbles created in the dough when baking soda reacts with the acidic sour milk. In addition to its traditional ingredients, the shape of soda bread is also very old.

So what exactly makes bread so light and airy?

The dough’s sugars are fermented by the yeast, producing carbon dioxide gas. Because yeast produces carbon dioxide gas, it can fill the dough and make it bigger. After being cooked, the bread’s bubbles burst, leaving behind a light and fluffy texture.

When comparing soda bread to Irish soda bread, what are the key differences?

Made with whole-meal flour, baking soda (bread soda), salt, and buttermilk, brown Irish soda bread is a simple but delicious basic table loaf. Making white soda bread with white flour gives it a more refined air, and the bread is sometimes reserved for more formal occasions than its brown soda bead counterpart.

More Amazing Recipes

Print Pin