Paul Hollywood's Soda Bread (No Yeast) - My Gorgeous Recipes (2024)

FAQs

Why does Irish soda bread not need yeast? ›

The Irishmen learned to adapt to this climate by growing soft wheat that is lower in gluten. The type of flour from this wheat is not compatible with the yeast to make the dough rise; thus, they use baking soda instead to make the famed Irish Soda Bread.

Yeast. The idea of yeast may seem scary to first-time bakers. However, instant yeast is easy to buy, store and use. I always use 'fast-action' or 'easy-blend' yeast.

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

Instant yeast is my preferred commercial yeast, and the one many of the home bread bakers II know opt for as well.

A Quick Primer

Dry yeast comes in two forms: active and instant. "Active" describes any dry yeast that needs to be activated prior to use, while "instant dry yeast" describes any dry yeast that's ready for use the instant you open the package.

Professionally, fresh yeast is always preferred and is exclusively used in France. Here anyone can buy fresh yeast in a supermarket or even in most bakeries.

The notoriously critical judge opened up about his disdain for the quintessential American dessert with The New York Post, and let's just say, his mind seems set. "Oh, they're awful," Paul Hollywood said of Hostess Twinkies, which he tried for the first time during a trip to New York last year.

In 2008 he created the most expensive bread in Britain - an almond and Roquefort sourdough that was sold for £15 a loaf at Harrods, which Paul describes as the "Rolls-Royce of loaves!"

How much does Paul Hollywood get paid on Bake Off? ›

How much does Paul Hollywood get paid for The Great British Bake Off? After moving from the BBC to Channel 4, it was widely reported that Hollywood got a rise in his paycheck. Reports suggest that over three years, the baker gained £1.2 million as a judge on Bake Off.

If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).

If your bread tastes soapy, salty, or bitter or if the crust is too dark: You might have added too much baking soda or baking powder or used self-rising flour. If your bread's texture is dry: You might have added too much baking soda, too little liquid or not baked it at high enough temperature.

Tightly wrap your leftover bread and place it in an airtight container. There's no need to refrigerate. As for how long soda bread lasts: Irish soda bread tends to dry out faster than other breads. The bread will be good for 3-4 days or up to three months if frozen.

Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk.

Not preheating your oven long enough will mean thst it isn't hot enough to get a good rise. Make sure the oven is up to temperature before you begin mixing the dough. Using a baking stone for good bottom heat will help your bread rise, but it needs at least 45 minutes to soak up the heat of the oven.

It's called Irish Soda Bread because it's made with baking soda instead of yeast. Because of this, it's more dense than your everyday white sandwich bread. Hearty and rustic are the words that come to mind, and it tastes kind of nutty from the wholemeal flour.

When the acid of the buttermilk reacts to the baking soda, tiny bubbles of carbon dioxide leaven the bread. Using chemical reactions to make this tasty treat is a great way to celebrate St. Patrick's Day — soda bread has been made in Ireland since at least 1836!