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White soda bread with sultanas

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I always cook three loaves at a time and use paper liners for the tins. You can reuse these liners three or four times

I always make three of these together in loaf tins using those paper liners – I get them from Lakeland. This mixture is enough for three tins where the cavity is 9″ long by 41/2″ wide and 21/2″ deep. You don’t need any special equipment just a large bowl – a heavy one is preferable because it won’t move around when you’re stirring. To mix this I use a large slotted serving spoon. I now always use yogurt instead of buttermilk – it results in a loaf that is softer, sweeter and fluffier – but buttermilk works well too.

First pre-heat the oven to gas mark 8/230C/425F.

Ingredients (for 3 loaves)

  • 900g (2lb) plain flour
  • 2 level tsp bicarbonate of soda (bread soda)
  • 2 level tsp salt
  • 2 level tsp caster sugar
  • 800ml of plain yogurt (and about 150ml of ordinary milk) or 800ml of buttermilk
  • 200g sultanas


  1. Insert the paper liners into the tins; or grease the tins with butter and dust with flour.
  2. Sieve the flour, bread soda, salt and sugar into a bowl and stir to combine.
  3. Stir in the sultanas.
  4. Make a well in the centre of the dry mixture and pour in the yogurt.
  5. Stir to combine. Don’t fold in the mixture as you would with a cake, but hold the spoon vertically and move it around like a paddle. The mixture will seem a bit dry. Now quickly stir in just enough ordinary milk so that the mixture sticks together.
  6. Divide the mixture between the three tins and put into pre-heated oven.
  7. After 15 minutes, reduce the heat to gas mark 6/200C/400F and bake for another 30 minutes.
  8. When cooked the loaves will sound hollow when you tap them on the base.
  9. Remove the papers and cool on a wire rack.

Written by SOKNH

March 16, 2010 at 1:03 pm

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