Easy no knead no rise Irish soda bread

One of the best things about living in Ireland was the amazing food. I learned so much when we lived there, and of course was spoiled with all the fabulous ingredients: Irish cheeses, butter, beef, lamb… all incredible. This easy no knead no rise Irish soda bread is one of the things I still make all the time. It’s quick to make and requires just a quick mix - no kneading, no yeast and no waiting. Perfect for breakfast (you can make a lovely sweet version by adding sugar, dried fruit and orange zest), or if you’re having soup, you can bake it while the soup cooks. Traditionally you need buttermilk, but I tend to just squeeze the juice of half a lemon into normal milk and give it a quick stir. It thickens up instantly and works the same way. I always make mine in a cast iron casserole dish, but you can put it on a baking tray too.

Easy no knead no rise Irish soda bread

450g plain flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp sugar (if you’re making a sweet bread, make that 25g sugar, 100g sultanas and the zest of an orange)
1 egg
350ml buttermilk (or just sour some normal milk with juice of ½ lemon)

Whack your oven on high (gas 8/220 C). Sieve the dry ingredients together (this is important - if you don’t, little bits of soda will show up in your finished scones as green lumps. Not very appetising).

Crack the egg into a jug and give it a whisk, then add the buttermilk (or if you’re not using buttermilk, remember to add the lemon juice to the milk), topping it up to about 350 ml.

Stir the milk mixture into the flour with a fork bit by bit, stirring all the time. It’s a bit messy but be patient as it’ll come together into a nice soft dough. DON’T SLOSH ALL THE MILKY MIXTURE IN otherwise you’ll be faffing about adding more flour to get it right. Tip it out onto a floured surface and pat into a rough round shape.

Flour the bottom of the casserole and pop the dough in. Put the lid on and bake for 25 mins then another 5 or so without the lid until it’s nice and brown. Serve warm.

It’s great to just plonk the whole thing on the table and tear off wedges, especially with soup, or slice and slather with butter and jam. Of course, it won’t keep, but if I have any left over, I always slice it, wrap it and pop it in the freezer. Then it can go straight into the toaster ready for a coating of Nutella or to accompany poached eggs for a scrummy breakfast or I use it whizzed up for breadcrumbs - fab for things like meatballs and coating chicken.

As I mentioned, you can make a lovely sweet one by adding 25g sugar, 100g sultanas and the zest of an orange (slice and freeze - it’s delicious toasted then slathered in butter). Ooh or cinnamon would be nice.

Thank you Ireland. I miss you loads.