Angie's Soda Bread

I love making bread in forty minutes from start to finish! This yeast free, dense, crispy bread with a tang is so versatile that you can make it any time of year, changing up the herbs and seasoning to compliment just about any meal. Today is St Patrick's Day and the menu is open faced rib eye steak sandwiches with a Guinness gravy. I thought that this dense flavourful bread would be a perfect vessel to hold this giant creation.

Picture this: sliced, buttered and grilled soda bread that is piled high with 8oz rib eye steak, mushrooms, onions and Guinness gravy. I have pretty much found my favorite way to indulge in this bread! If you are looking for a great homemade bread that takes minimal time, skill and ingredients, this is a great recipe to test out.


4 cups all purpose flour
2 cups Greek yogurt
1/4 cup heavy cream
1/4 cup avocado oil or vegetable oil - slowly add as needed
1 tsp. sea salt
1 tsp. baking powder
1 tbsp. sugar
1 tsp. garlic powder
1 tbsp. dried thyme

1. Preheat the oven to 425 degrees.
2. In a large bowl, sift the flour, sugar and baking soda.
3. Add the salt, garlic powder and thyme and whisk together until well incorporated.
4. Make a well in the centre of the flour mixture and pour in the Greek yogurt and cream. Mix until dough starts to come together and all ingredients are well incorporated.
5. Transfer the dough into a mixer fitted with a dough hook and knead on low for three minutes or until the dough is formed into a smooth ball. At this stage you may find that the dough is not coming together in a ball on its own and needs a little assistance. This is when you can slowly add the oil to achieve the consistency that you need. Most Irish soda breads are made with buttermilk instead of Greek yogurt. The buttermilk is much looser than the yogurt which is why the oil is needed in the kneading step.
6. Place the dough ball onto a parchment lined sheet pan and using your hands slightly pat the dough down into a round loaf.
7. Using a large knife score the top of the bread in a cross pattern.
8. Place on the middle rack in the oven and bake for 30 minutes. Turn the loaf over and tap its backside to see if it sounds hollow. If it does, it is done. If it doesn't, bake an additional 10 minutes.
9. If you like your soda bread EXTREMELY crunchy on the outside, leave it in the oven once the heat is turned off for an additional 15 minutes.
10. Enjoy!