This is quick and easy bread that doesn’t require kneading or rising as it doesn’t use yeast.  Take this plain white version and add seeds, or raisins and nuts, or substitute half the white flour for wholemeal to create a range of different flavoured breads.

Most Irish recipes will call for buttermilk but as buttermilk is not commonly available in New Zealand I use natural yoghurt.  A thinner acidophilus yoghurt is best as Greek yoghurt will be too thick (although you could thin it down with a little milk)

3 cups flour
1 tsp sugar
1 tsp salt
1 tsp baking soda
1 & ¾ cups natural yoghurt

In a large bowl mix all the dry ingredients together.  Make a well in the centre and add the yoghurt.  Mix with a wooden spoon until it comes together, but be careful not to over mix.

Turn the dough out onto a floured surface and shape into a round.  Score a cross in the top with a sharp knife.

Bake in a 230C oven for 10 minutes, and then turn the temperature down to 200C and bake for a further 20 minutes.  You know the bread is cooked if it sounds hollow when tapped.
I like to bake mine on a pizza stone which I heat up while the oven is coming to temperature.  The pizza stone ensures the bottom of the bread is cooked well too.

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