Soda bread

Soda bread is a straightforward bread raised with sodium bicarbonate plus acid rather than yeast, often enriched with whey or buttermilk to supply that acidity. The acid-base reaction releases carbon dioxide as soon as the dough is mixed, so there is no proving time and the loaf goes straight into a hot oven, giving a dense, tender crumb with a characteristic tangy flavour. It is the traditional everyday bread of Ireland, where the soft wheat flour suits the method, and its coarse, hearty texture makes it a natural partner for butter, cheese, and smoked fish. Because the leavening acts immediately, soda bread is best baked at once rather than left to stand.