I frequently turn to soda bread when the breadbin is bare. If there’s nothing for lunch or to serve with soup for supper, it’s a quick and simple answer – and sustaining, too. This classic recipe lends itself to endless tweaking and variation. Slot it into your repertoire and you’ll never regret it.
Cultured buttermilk, which reacts with the bicarbonate of soda to make the bread rise, is pretty widely available these days. However, if you can’t find it, live whole-milk yoghurt makes a great alternative.