White Soda Bread with Sultanas
This is a really nice recipe for traditional white soda bread. It stays fresh for 3 – 4 days in the bread bin, but also freezes successfully
Makes a 900g loaf
- 450g (32⁄3 cups) plain (all-purpose) flour, plus extra for dusting
- 1 rounded tsp bicarbonate of (baking) soda
- 1 tsp salt
75g (1⁄2 cup) sultanas (golden raisins)
- 350ml (11⁄2 cups) buttermilk
2 tbsp milk, for brushing
- Preheat the oven to 160°C/325°F/gas mark 3. Dust a baking sheet with flour.
- Sift the flour and bicarbonate of soda into a large bowl. Add the salt and sultanas and stir to combine.
- Pour in the buttermilk and mix until a soft and sticky dough forms.
- Put the dough on a well-floured work surface and knead for a minute or two. Shape into a flattened ball and place on the prepared baking sheet.
- Brush the loaf lightly with milk and bake for 45–55 minutes, or until the underside sounds hollow when tapped. Transfer to a wire rack to cool