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Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Soda bread is distinguished by its use of baking soda and cream of tartar to generate the carbon dioxide which lightens and lifts the loaf instead of yeast. Buttermilk — originally the slightly sour residue of milk, from which most of the fat has been removed in churning to make butter — is today made commercially from skimmed milk. It gives a rich and distinctive tang to the bread. Health food shops are usually reliable sources of supply, though some supermarkets now stock it. Soda bread i