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The Easiest Homemade Bread Youll Ever Bake! – vegetarian recipe
Stav Kogan

The Easiest Homemade Bread You'll Ever Bake!

Skip the yeast and long proofing times with this wonderfully dense, yet tender, soda bread. Infused with robust herbs like sage and thyme, this rustic, speedy loaf proves you don't need to be a seasoned baker to enjoy the magic of homemade bread.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1 loaf, 12 serving
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • 3 tbsp (45 ml) olive oil, plus more for the tin
  • 500g (17.6 oz) or 4 cups strong white bread flour
  • 1½ tsp sea salt, plus 1 tbsp (15 ml) for the top
  • 3 tsp (15 ml) bicarbonate of soda
  • 2 tsp (10 ml) baking powder
  • 1 tbsp (15 ml) granulated sugar
  • 2 tbsp (30 ml) finely chopped mixture of fresh sage and thyme leaves
  • 450ml or 1 3/4 cups plus 2 tbsp whole milk
  • Feel free to experiment with herbs. Rosemary, chives, or even a tablespoon of dried Italian seasoning work beautifully in this recipe.
  • To check if the bread is fully cooked, carefully remove it from the tin and tap the bottom. It should sound hollow. If not, return it to the oven for another 5-10 minutes.
  • For a cheesy twist, fold in 100g (3.5 oz) or 1 cup of grated mature cheddar cheese along with the herbs.

Method
 

  1. Preheat your oven to 200°C (400°F) / 180°C fan / gas mark 6. Generously oil a 26 x 12cm loaf tin and line the base and sides with baking parchment.
  2. In a large mixing bowl, sift the flour, 1½ tsp of salt, bicarbonate of soda, and baking powder.
  3. Stir in the sugar and finely chopped herbs until well combined.
  4. Create a well in the center of the dry .
  5. Pour in the milk and 3 tbsp (45 ml) of olive oil.
  6. Using your hands or a mixer with a dough hook, mix for about 5 minutes until the dry are just incorporated. The dough will be very wet and sticky – this is normal!
  7. Spoon the sticky dough into your prepared loaf tin, encouraging it to spread out evenly.
  8. Sprinkle the top with the remaining 1 tbsp (15 ml) of sea salt.
  9. Bake for 45–50 minutes, until the loaf is a deep golden brown and has a firm, hard crust.
  10. Carefully turn the loaf out of the tin and let it cool completely on a wire rack before slicing.
  11. Enjoy toasted with butter or alongside a hearty soup!
  12. Do not overmix the dough.
  13. Mix only until the are just combined. Overworking a soda bread dough can result in a tough, dense loaf.

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 5.4gFat: 5.2g

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