This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
No-Yeast Bread
- add review
- #77708
Out of yeast? No problem! This bread uses baking powder and baking soda combined with vinegar to make the bread rise.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
174 reviews
42 comments
ingredients
4 cups all-purpose flour
1 tablespoon sugar, double this amount if desired
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 cup water, at room temperature
2 teaspoons cider or white vinegar
1 tablespoon butter, melted
directions
Preheat the oven to 400 degrees F.
In a bowl, stir together the flour, sugar, baking powder, and baking soda. In a 2-cup measuring cup, combine the water and vinegar. While stirring, add the water mixture to the flour mixture. Stir the mixture until a dough forms.
Turn the dough out onto a floured surface. Knead the dough for 2-3 minutes to make sure all the ingredients are incorporated.
Shape the dough into a flat, round disk no more than 1 1/2-inches high. Place the dough on a baking sheet or pizza pan. Dip a sharp knife into flour then cut an "X" or "#" on top of the loaf.
Place the pan in the oven and bake at 400 degrees F for 30-40 minutes or until golden brown and the crust is firm. If desired, brush the top of the loaf with milk halfway through the baking time for a softer crust.
When the bread is done, remove it from the oven and while still hot brush it with the melted butter. The butter adds flavor as well as softening the crust.
CDKitchen Notes: Updated May 10, 2016. Having just taken another wonderful batch of this bread out of the oven we decided to rewrite the directions and add some suggestions to help people who aren't familiar with soda bread. This recipe turns out beautifully every time we make it. Soda bread has a denser crust than regular white bread. If you make it as directed we think you'll be happy with it. Some of the reviews below mention doubling the baking soda and baking powder. We don't recommend it. If you want more flavor then double the sugar or add herbs/seasonings. Make sure to form the loaf into a flat shape as directed. If it's too high it will not bake through.
common recipe questions
Can I bake this in a loaf pan?
No. It needs to be a very flat loaf in order to bake all the way through because it is very dense.
It didn't rise at all. What happened?
Check your baking powder. If it is old the bread won't rise
Can I use self-rising flour?
You can, but you need to modify the recipe since self-rising flour already contains baking powder. Omit the baking powder and proceed with the recipe as written.
Can I use a different kind of vinegar?
Yes, you just need an "acid" of some kind to activate the ingredients. You can use other vinegars or something else acidic like lemon juice.
Can I bake this in a bread machine?
No, it won't work in a bread machine. It only needs to be kneaded for a couple of minutes and then baked in a very flat disc shape.
The crust turned out very hard, how can I fix that?
If you brush the crust with milk halfway through the cooking time and then brush it with butter at the end it softens it up a lot. This is a dense, chewy bread so the crust will be harder than normal bread.
It didn't cook through, why?
This can happen for a couple reasons. First, you may need to cook it longer based on your oven temperature (you should test your oven temp a few times a year as they can become miscalibrated). Or, you may not have made the loaf flat enough so it didn't have time to cook through.
Can I substitute whole wheat flour?
Some reviewers have had luck substituting half the flour for whole wheat. It will change the texture.
Can I make a smaller/larger loaf?
When it comes to breads and baking, we advise against changing the serving size of the recipe because not all ingredients need to be changed equally. Instead of altering the recipe, try making a regular loaf and freezing half if a whole loaf is more than you want, or make two separate loaves if you want more bread.
nutrition data
165 calories, 1 grams fat, 33 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
September 22, 2023
I've never had much luck baking with yeast. Not sure why. I love bread though so thought I'd try this recpie. WOW! It's restaurant quality! Never thought I could make bread this good myself. We devoured the entire loaf in one evening and the request was made that this needs to be a regular staple in our house.
April 19, 2023
I agree with the other reviews that this bread is amazing! Consistent results every time. The negative reviews seem to only be people who don't understand it's not fluffy grocery store bread. I personally love the texture way better than any bagged bread! And it's so easy to make. I have the recipe memorized I've made it so many times.
June 25, 2022
I have been making this bread since 2018, when I was on an extremely tight budget. Now, I'm back on that budget and back to making this bread! I simply suck at planning ahead of time for yeast and rising, so soda bread it is for me! I add 2tsp of salt and double the sugar in this recipe. I also like to do half whole wheat flour to add a bit of fiber. I don't mind a super dense bread, so it works for me. I like to have it with creamy, cheesy scrambled eggs; chili; butter and jam; or just butter while it's warm! It is a perfect bread for soups and stews, but it really works for anything if you don't mind a sense bread. I will be using this recipe for the rest of my life. It is just so perfectly simple, cheap, yummy, and versatile. I can even imagine making it a dessert bread with some cinnamon and raisings or chocolate chips!
July 22, 2021
This is a great recipe. I find that some bread recipes aren't consistent when you make them for some reason. This one always turns out perfect and the same.
May 18, 2021
When the pandemic hit and yeast was hard to find I was making this recipe all the time. We loved it. Then I sort of forgot about it. Just remembered it this week and made again. It's really a great and easy bread recipe.
October 18, 2020
Made this morning. Turned out excellent! I get why some people don't like it though. If you're not used to rustic soda bread it can be unexpected. I, and my family, love it however. I almost never have yeast on hand (at least that isn't expired) so this recipe is a winner for me. Only change I made was to top the loaf with a sprinkling of everything but the bagel seasoning. Yum!
May 8, 2020
this is SO GOOD
May 5, 2020
This was really fun and easy to make with my daughters. We added a bit more sugar, a pinch of salt, and some rosemary and basil seasoning to the dough. Brushed it with milk midway and butter at the end; came out almost perfect, but I put any errors to us novelty bakers lol. Tasted delicious with the homemade raspberry jam we made on the weekend. Would definitely make this again and try with other flavours.
May 2, 2020
Just baked this today! Tastes great! Iâm not too sure how to store it as I donât plan to eat it all today. Any suggestions?
Just store it like other bread - in an airtight container at room temperature. You could also freeze it. It keeps for several days though at room temp.
May I leave the sugar out? I can not have any sugars other than maple syrup or honey. and even thoughs have to be very little. I get sick from most sugars. Im great with raw stevia but I don't know how to bake or cook with it.
It will definitely need some sweetener so you may need to experiment with adding honey or stevia in place of the sugar
April 30, 2020
made the bread once already and loved it! i have more of question now, how would adding cheese change the bake time or rise of the bread?
It shouldn't change anything as long as you don't add excessive amounts. We have not, however, tested it. If you do try it please report back and let us know how it turns out!
April 23, 2020
I also tired this recipe as bored at home due to COVID. It turned out great. Though I think next time I will the take the advise of the other bakers and add 1tsp of salt. It ate it with a artichoke spread and it was amazing!
April 22, 2020
The crust came out good and the bread had a good flavor but it was so dense. Not sure why it was so heavy
It is a dense bread. It's not a fluffy sandwich bread, it's a soda bread, which has a coarser crust and is dense.
April 19, 2020
Great recipe and super easy!!. I have a serious yeast allergy so it's really hard to find bread that doesn't make me sick when I have a craving. This was very simple so much so that I thought I was missing some steps lol. I rolled in some ground flax and chia seeds, doubled the sugar and used apple cider vinegar as the acid. Came out beautifully just like from a bakery. I ate it with some salted country crock and it tasted just like one of those giant pretzels you can pick up at the mall. Definitely gunna make it again!! Next time I'm gunna try fresh orange juice for the acid and see if it works.
April 19, 2020
👌👍👍👍👍
I bought all ingredients fresh this morning. Iâm GF, so I was using an all purpose GF baking flour with xanthum gum. I followed directions to a T. I know GF baked goods often come out a little different. However, mine did not rise at all. It was extremely dense. Brown all the way through. Very bland. It needs salt. This recipe was better than the one I tried last week, In that it was somewhat edible. Still not there.
Thanks for sharing your information about using GF flour. However, I've changed your negative review to a comment since you're reviewing your own version of the recipe, not the recipe listed here. We'd love it if you do find a way to make this recipe work with gluten free flour if you'd come back and post a follow up so others can benefit from your experiments.
April 16, 2020
LOVED IT! Made it tonight. I added 1 tsp salt and minced garlic like another reader suggested. Also did the milk halfway, then butter on top twice (at the end, baked 5 min, then again when came out for good). Added everything but the seasoning on top as well. Superb easy quarantine bread. Also first time making bread ever. I was nervous bc I know my baking soda/powder are on the older side, but it came out great. Thx!
Can you use cake flour? I couldnât get reg flour.
Cake flour is lower in protein than all purpose flour and the recipe may require other alterations to turn out properly. If you do try it, please let us know how it works out for you.
April 15, 2020
Made this just now for the first time. Yum I say. Will make a little thinner next time and I did double the sugar but wont if I add spice or herbs. Will do an extra basting of when milk 3/4 done, although I loved the crunch. Thank you for this recipe and will be a stable in our home.
April 15, 2020
Mine came out awesome. I added garlic butter and Parm to mine and it was great.
April 14, 2020
Surfing for a no yeast bread on the net, living in France, i am dutch, i am glad to find this receipe on the other side of the planet I called it mine Lockdownbread It was a bit sticky, but after baking , my children and i loved it and the little leftover was nice toasted the next morning. We are going to make this bread for a long time Best greetings to all of you
April 14, 2020
It have a very bitter taste and my bread is yellow
It shouldn't be yellow. Did you change anything? It will have a soda taste, that's how soda bread is.
April 13, 2020
Amazing way to make bread and not having any yeast. I used this the other day to make bread when all the stores are out of yeast during COVID 19 pandemic. It was delicious. Mine turned out more like a thick and yummy focaccia bread. We finished it off the next morning with French toast. Delish!
April 12, 2020
The baking soda flavor is so so strong i can't even eat it. It's way below an average bread. Feels like smth is off. I though i did something wrong. So i made it again today. Another bread thrown away.
April 12, 2020
Flavor was unpleasant. Tasted like baking powder.
April 10, 2020
I see you told someone to be careful 1/2'ing the recipe. Well I quartered it AND messed up the mental calculations while mixing in my Chinese kitchen using buckwheat flour, balsamic vinegar and thinking Tbsp for tsp when it came to the vinegar.... still came out quite good. Will definitely play around with this and use it often... oh did I mention I use a SMALL toaster oven?? LOL Last recipe I tried gave me a crumbly mess.... This was a dense "country bread" base that I feel confident will become a favorite!!!
April 9, 2020
YUM! So easy and so delicious!!!!
I followed the recipe to a "T"I made the flat pancake like the recipe said I measured with a ruler it was not more than 1 inch & a 1/4 high I checked both the baking soda and the baking powder both were good and had plenty of time on the experation date. The bread did not rise much it seems to be a little uncooked I put it in for 5 more minutes but I do not think that will help. The inside was not like the picture on the internet. It was not even white my bread turned out like whole wheat bread. It was brown inside. I don't think I would try it again but could you tell me what make it turn out brown inside?
Definitely sounds like something was wrong. It has never turned out brown for us (we make this regularly). The crust should be brown, but not inside! I'd try again with all fresh ingredients because it sounds like an odd chemical reaction or something.
can i omit the sugar? we want more of a salty, savory bread
This is not a sweet bread. You don't taste the sugar. It just helps balance out the soda flavor.
April 5, 2020
It was pretty bland for me... but that might just be because I not sure I made it right. I defiantly could have made it a lot flatter... I might try to add some garlic salt next time, just to ad some flavor!
April 5, 2020
Super easy to make i did brush with milk half way through and put back in oven and right before taking out i brushed with butter followed another user and sprinkled everything but bagel mix from Trader Joes put it back in the oven about 5 minutes took it out poured a little more butter over top and cut me a slice and ate it hot. Very good. Good crust on the outside and soft on the inside. Agree need to add some kinf of flavor either in the dough or on top. Overall I will make it again
April 5, 2020
I loved this bread! I split the recipe into two flatbread loaves. I made one with salt and rosemary. I made one with cinnamon and sugar. Both were excellent! I took the suggestion of brushing it with milk halfway through cooking and brushing with butter at the end. I also put a tablespoon of melted butter into the dough. Very good! Thank you for sharing this recipe!
April 4, 2020
Definitely deserves a 5 star rating. We baked it to an internal temperature of 190 degrees and browned the top under the broiler. Delicious, Simple & Excellent!
April 3, 2020
I wouldn't make this as-is, but it's great with some modifications. I added a tsp of salt, 3 cloves minced garlic, and 2 T rosemary and baked in a dutch oven, otherwise as directed. Made sure to make the cuts in the top of the dough pretty deep. Brushed with milk halfway through baking and butter at the end, as another commenter suggested, and then baked an additional 5 minutes uncovered. It's still on the denser side, but it's delicious and soft, even the crust. Again, this isn't a sandwich bread, but it's a super-easy quick option for when you're out of yeast.
April 1, 2020
Can I put 2 cups wheat flour and 2 cups all-purpose flour?
April 1, 2020
Since I'm busy isolating I decided to try to make something that in my 45 years as a male on the planet I have never attempted, make bread. Quickly realizing that yeast was going to be a key ingredient in most recipes involving bread I took to google and ended up here. Followed the recipe exactly up to the point I realized I had baking powder but no baking soda. Google tells me to use baking powder X 3 in place of soda. So reluctantly I did that and put it together not expecting much but hey it's my first time at least I can say I tried. Wow, this was awesome. It's gone and I'm tempted to make more tomorrow. Thank you.
April 1, 2020
Tried it, it didn't raise as well as I'd hoped but checked the date on my powder and I could use a refresh. We needed a crusty bread for Italian beef, so will definitely try again, but I'll be adding some herbs next time.
My doigh was really sticky. Is that how it should be while trying to knead?
It shouldn't be sticky. You can add small amounts of flour until the right consistency is reached.
March 31, 2020
I am not a baker. I made this by the recipe and I have to say I nailed it!!!! Love it and was easy for someone like me to make😁
Hello guys I have tried the recipe but it did not come out well. The bread remained flat and I did not even taste it. I would like to have your advice on the below before I try again. How should the dough be?Soft or hard or firm?Sticky? Should all the water/vinegar mix be used for the dough? Should the dough rest for some time before we put into the oven? What happens if we do not do the X or # on the top? After how many minutes we may open the oven to check the bread? Thanking you for an early revert.
If it didn't rise at all you should probably get new baking powder (that's usually the cause). The dough does not need to rest. Use all the ingredients as listed. The X lets heat penetrate into the thickest part of the bread and allows the bread to stretch and expand. Opening the oven door excessively will drop the oven temperature and increase the baking time so we don't recommend checking it until about 15 minutes (when you would brush the top with milk for a softer crust).
March 30, 2020
OMGOSH! This bread is SOOO easy and SOO good! I followed the recipe exactly and used Self Rising flour so I deleted the Baking powder. I brushed with milk half way through. I brushed on melted better and then topped with everything but the bagel seasoning. We are LOVING this bread! So good sliced with cream Cheese! This is a keeper!
Is there a particular reason this recipe doesn't include salt? I'm not a big baker, but I thought salt was necessary for most baked goods. If I were to add salt, how much should I add so that it's not too salty? Like a teaspooon?
The baking soda adds sort of a salty flavor. I would not add a teaspoon or it would be overwhelmingly salty. You could try 1/4 teaspoon if you feel you must add salt before trying the recipe.
March 30, 2020
Made this. Added 1 tbsp of garlic powder and covered in garlic butter. Family loved it. Very thick tho but good.
March 29, 2020
Great recipe in isolation and had self raising flour, quick conversion online to get UK measurement and had a fantastic result. I did double the sugar after reading reviews and added 10 grams of salt and it came out well. Will definitely use it again
How Hugh is it supposed to be when done? Do you have a few photos you can include of the dough rolled out and then when itâs done?
If you make the recipe as directed and flatten it as described you'll have the right size loaf.
This bread did not turn out well for me. It barely increased in size and was extremely dense. While I was creating the dough it seemed to lack moisture and was very crumbly, even though I followed the ingredients listed. Did I do something wrong?
Check the freshness of your baking powder. If it doesn't rise that is usually the culprit.
March 28, 2020
I added cinnamon and all spice for a yummy breakfast bread
May I use one egg and less water? If so, how much less water?
March 27, 2020
Really nice loaf of bread that makes wonderful avocado toast. Iâll make it again. I followed directions and took it out after 35 minutes or so. The bread was under baked for some unknown reason. Had similar problems with other bread recipes and suspect operator error. Suggestions on how to tell when the loaf is done are welcome. Thanks
Have you tested your oven temperature?
March 27, 2020
Great base, definitely needs some flavor. Would suggest adding herbs, but more importantly some salt.
Would this work in a loaf pan?
No, it must be a very flat loaf to bake through completely.
Does anyone have the measurements in U.K. cups/ozs please
You can use one of the us uk measurement converters online but note that it may take some additional tweaking of amounts to yield the same results.
What if I dont have baking soda, is that ok?
We haven't tried this but you can sometimes substitute baking powder for baking soda. You don't use a 1:1 ratio however. For this recipe you'd need to add an additional 1 1/2 tablespoons of baking powder (you need 3x the baking powder in place of baking soda). Please let us know if it works.
Love the soda bread, but I'm out of white vinegar. What do you think about substituting it for white wine vinegar? Would that affect the way it rises or bakes or would it be just a flavor difference?
That should work! It just needs to be acidic.
March 24, 2020
This is SO good! I didn't do the milk part, mostly because I don't have a way of brushing it on and don't have milk. I also added salt (not enough), based on the lack of flavour others complained about. Super tasty and it was my first time ever making any sort of bread!! Love!
This looks amazing, and so perfect for right now. I added link on my blog. [urls automatically removed] Thanks!
Can I cook this ina Bread Maker or would it over cook and ruin the Bread Maker
This will not work in a bread maker. It needs to be baked in a very flat loaf as directed.
March 24, 2020
Just had ago at this and it was super easy plus it turned out great thanks for sharing :)
March 23, 2020
Came out really good! My parents love it with jelly. Will definitely make again
March 23, 2020
I used gluten free all purpose flour, added a scoop of pea protein powder, used regular coke for the liquid. I should have added salt and I used too much seasoning, but otherwise it is perfect and for the first time since Iâve been using my bread machine, I have a loaf that has the taste and texture of bread, rather than cake. Love this recipe!
Thanks for giving your instructions for making this gluten free!
March 22, 2020
Doubled the melted butter and added pretzel salt. Delicious !!!!
March 22, 2020
Easy recipe! Will definitely make it again. Was a more dense then I expected but should be great with Hamburger soup or a stew. I am tempted to try this recipe to make pretzels.
March 22, 2020
Came out dense and had layers like a biscuit would, followed directions to the tee, new baking soda and powder. I used distilled vinegar. Did i knead it to much? Was about a inch high.
It is a dense bread but I'm not sure what you mean about layers as I've never had that happen.
March 21, 2020
Excellent bread and this is the first time Iâve ever made bread! At the kneading phase I was concerned that all I made was glue but I got that sorted. 😆
I have bread flour, can I use that for this recipe? Iâm looking forward to trying recipe. First time baking bread. Thank you
It should work but it may have a slightly different texture.
March 19, 2020
Am currently social distancing and ran out of bread! I doubled the sugar, followed instructions as written (including milk at halfway) and it turned out decent but a little undercooked. Iâm thinking it might need salt in the dough for flavor? Overall, not bad!
March 18, 2020
I loved it as did my husband .. A friend wants to know if itâll work with gluten free flour?
We haven't tested it with gluten free flour. If your friend tries it, please report back on how it turned out!
March 18, 2020
5 stars
Hi! I only have self rising flour. Can I use it instead and not add baking soda and powder? Thank you.
Self-rising flour already has baking powder in it so you can try it but you'll need to adjust the recipe. This is just a rough estimate as we haven't tested it, but self-rising flour is about 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. You can try omitting the baking powder since 4 cups of self-rising flour would exceed the amount of baking powder in this recipe.
March 17, 2020
Very good bread. My husband and I like the flavor but it could use some salty or sweet taste to it. Otherwise love this bread.
March 17, 2020
Okaaay! I'm not mad at this bread! It was my first time ever attempting bread and it's good! 1. I did douse it in milk 1/2 way through 2. I did watch it closely as to not burn it 3. I did put Italian seasoning, salt, and garlic butter on it when there were 5 min left bc some of the comments said it lacked flavor. I will make this again and it's actually very good!
March 17, 2020
Just pulled thsi out of the oven and we are already gobbling it up. Added garlic powder to the dough. SO GOOD!
March 17, 2020
Okaaay! I'm not mad at this bread! It was my first time ever attempting bread and it's good! 1. I did douse it in milk 1/2 way through 2. I did watch it closely as to not burn it 3. I did put Italian seasoning, salt, and garlic butter on it when there were 5 min left bc some of the comments said it lacked flavor. I will make this again and it's actually very good!
March 16, 2020
I just made this bread and i love it, seems really rustic. Last 5 minutes i brushed butter on and sprinkled everything bagel all over the top! This gave it alot of flavor
March 16, 2020
I didn't expect to love this bread but I do!! Super easy to make and turned out great. The crust is chewy which I love. Reminds me of bread they serve at one of my favorite high end restaurants. I love that I don't have to keep yeast on hand to make it.
March 12, 2020
I made this bread and was delighted! Will make again and again. Friend came over and wanted the recipe. It is delish.
March 11, 2020
Not the greatest bread- dry and very bland. Easy to make and like that itâs no yeast!
March 3, 2020
Follow directions to a T bread was hard as a rock I donât know what I couldâve done wrong
It is a very crusty bread but if you brush it with the milk as directed the crust should soften. If the entire loaf was hard as a rock then you may want to check your baking powder, it may have expired.
February 21, 2020
I made this adding about a teaspoon of salt, teaspoon of black pepper, and substituted the water for beer. I actually was looking for a type of yeast-less bread bowls, and this recepie was PERFECT.
January 28, 2020
Tasted good but dough didn't rise at all. Stayed 1.5" high. What went wrong??
I'd get some new baking powder, yours may be old? It won't rise like normal yeast bread but it should definitely will rise.
January 26, 2020
I followed the recipe with the exception of a bit of melted butter. Because the dough was a bit dry. I need to understand does it need salt added or not? My very picky daughter even liked it! I love it! I just have to pull it out at 30 minutes due to the oven I am using. Thank you, I feel really good about myself having baked my own bread!
January 12, 2020
Added parmesan, garlic, basil and oregano and used lemon juice instead of vinegar. Came out great though next time I'll probably make the loaf even thinner than the recipe recommended because it ended up pretty thick.
January 12, 2020
Pretty yummy! I made an oilve oil fresh garlic dip with salt and it tastes really good. I also added italian seasoning to the dough, next time i will add salt.
January 7, 2020
Loved the texture of this bread, crusty on the inside, beautiful and soft on the inside. I used a small bottle of tonic water instead of plain water. Will make again.
December 30, 2019
Do I use plain , self raising or bread flour please? I am based in the UK
November 25, 2019
very yellowey brown loook off the bread tastes ok ... but so rustic yours looks white how so
November 24, 2019
My first time making a bread recipe and it turned out fantastic. I did use the extra sugar and also added some garlic and rosemary. Then brushed with garlic butter when it came out. Delicious! Iâm going to dip it in the soup I just made! Yum! Thank you!
November 17, 2019
Awesome totally! I never really baked before and this turned out awesome! Will be making again. Added a 1/2 Tbs of salt. And brushed with milk halfway through. Turned out great!
November 11, 2019
I made this recipe dividing it into two loaves instead of one. The bread came out crusty on top and well baked on the inside. I did not butter the top when it was done baking. I thought the bread was tasty and was good with just butter on it. I would make it again.
August 26, 2019
So much fun to make. I too was wondering about no salt. But it WAS great. Will make again maybe add salt?? Not sure. It kinda made me think pretzel...without salt. Yummy
July 25, 2019
Found my yeast was expired but felt like baking some bread. Googled to see if such a recipe existed. Low and behold - this perfect loaf was a godsend. I love a chewy crusty bread. This is so good. I did double the sugar for more flavor and was glad I did.
July 21, 2019
I thought the bread was delicious! One mistake i made was that when i was forming it, i did not spread the dough evenly so when my bread came out of the oven, it was a little "slanted" The bread was so good! (for not having yeast in it) <3
March 19, 2019
I made this today and love how easy it is and easy to modify! I added some raisins, cinnamon, doubled the sugar and added another tablespoon or so of brown sugar. Cut the dough in half and baked 2 smaller loaves. Only brushed with butter at the end. Tastes great!! Because of the brown sugar the loaves have a light brown color and the crust is more chewy than crunchy which I prefer! Will definitely make again with some other variation. Thank you!!
Hi can you add half of everything into the recipe?
We don't recommend cutting the recipe in half. It doesn't make a overly large loaf. Baking relies on chemical reactions and this recipe works as written but may not if you use half the ingredients.
January 18, 2019
I got creative an added balsamic vinegar instead amazing!
January 18, 2019
Took bread out whengolden and hollow sounding - unfortunately still chewy in centre. Currently baking an extra few minutes. Tried a slice and the taste itâs great but definitely need salt.
January 15, 2019
Good morn folks! Just wanted to tell everyone that this bread makes great toast with sugar and allspice. Think I'll try a cinnamon raisin bread next. Enjoy!!
January 13, 2019
I tried this and love it! Will definitely bake this bread again. I'm going to use fresh rosemary and chopped kalamata olives next time to try something different. I did add 1tsp.of salt which added to the flavor profile but didn't do the milk option. Maybe next time.
January 6, 2019
I was very careful to follow the directions. I baked for the longest time - 40 mins, at 400 and when I removed from the oven, the bread was a good color and sounded hollow when tapped. I sliced off an end while still warm and found the inside to be a bit "doughy" - as though under baked. I wanted a hard crust so did not use butter - loved the crunch of the crust. I think next time I will separate the dough into quarters, flatten a bit more to 1" and bake for 40 minutes. The bread is OK with jam and will probably be OK with mayo and sliced sandwich meat, as well. All in all, I did not find the flavor to be unpleasant and will definitely try this recipe again. I plan on salvaging my "doughy" attempt by toasting. I find it to be an acceptable alternative when I just can't make it to the store.
January 5, 2019
good bread but needs salt
December 8, 2018
This Bread came out Great! I really liked it we made 2 batches the first the way the instructions say to and the second was shaped in to a rectangle instead of a circle. it came out taller the 2nd time and was a little softer. I Tried a slice with peanut butter on it. (It was awesome) We only mad this because we had no yeast and no milk.(We is me and my Father)
December 6, 2018
Made this tonight with soup on a rainy cold night!! Bread was perfect!!! I followed directions to a âTâ added the extra sugar per recipe, brushed with milk halfway through and brushed with butter afterwards. Crust was crunchy (but not overly so) inside was cooked through, soft and delicious!!! Highly recommend!!! Yum!!
December 5, 2018
Can you use Apple Cider vinegar in place of the vineger?
November 26, 2018
I just made this bread - very tasty! Used whole wheat flour and 2 tablespoons of sugar. We are Whole Foods Plant Based No oil No salt - rarely do I find recipes I donât have to alter,
November 25, 2018
Just made this bread to go with your Mexican Pozole with Hominy soup.It's a very cold rainy day here in N.E.
November 21, 2018
I read nearly all the comments before I made mine. I am gluten, yeast and sugar free....so I used a gluten free all-purpose flour and honey. I had to add 3 T more water to get the consistency correct. The gluten free flour definitely changes the whole recipe. More experimenting needed. I had to cut it open to finish cooking the inside even though I had it at 1 inch height before baking. I will definitely try again with herbs baked in and maybe make into smaller individual rounds that are thinner. Easy to mix and it is definitely a 'hearty' bread. No disillusions that it will ever substitute for 'sandwich' bread and that is OK for me. I like a bread to eat with pasta, pesto, etc. So this is a good option.
October 27, 2018
Excellent recipe. Made it with my 4 year old daughter. Added shredded cheddar 1/4 cup. Basted at the end with rosemary butter. A fine discovery borne of dead yeast.
September 28, 2018
I absolutely love this bread! I sprinkled kosher salt, basil, and parsley on top after putting melted butter on. I will definately be making this again!
Can I use all oat flour for thus recipe. Thanks
We haven't tested it with oat flour so if you try it please report back and let us know if it worked out well for you.
Can this same recipe be used to make sandwich bread
The loaf isn't very tall so it won't really slice like typical sandwich bread.
Can whole wheat flour be used?
We haven't tested it with whole wheat flour. If you try it, please report back and let us know how it turned out!
July 24, 2018
Omg so yummy. I wasnât expecting much as 1st time making any kind of bread and I didnât have any yeast, so tried this recipe. Let me tell you, me and my husband barely ate any of our main course of dinner because we totally scarfed this bread down. Will definitely be making more in future with maybe adding a bit of rosemary in it.
July 15, 2018
This is amazing!! So easy to make and tastes like restaurant bread! Love it !!! Will defiantly make again
July 14, 2018
I made this when I was in a pinch with family stopping over. Everyone loved it! I doubled the sugar and added a tsp of salt. Took just over half an hour to bake. I also brushed with milk half way through and then the butter at the end.
July 12, 2018
I am allergic to soy, eggs, and barley just to name a few. I cannot have yeast or white flour bleached or unbleached. I tried this recipe and switched out the white flour for wheat flour, added honey and a little more sugar. I am so impressed, and thankful because I have not found a store bought bread with no yeast or barley flour or white flour even some of the frozen breads had one or more of the ingredients. This turned out so great that my 3 year old niece said she was so proud of me and that it was so good.
June 29, 2018
easy peasy bread. used double sugar and it only cooked in 20 min. crust was not hard. i did only butter on top at the end. plain and heavy(not a bad thing). good for dipping in stews and munching. will try herbs next time.
question -what is your preferred method of storing the bread? its in the oven right now, the simplicity of this recipe is great. 10 min to make not counting the oven time. and i always have the ingredients ,yeast not so much because it does go bad.
Store in an airtight container at room temperature for up to 3-4 days.
June 24, 2018
This is amazing!! So easy to make and tastes like restaurant bread! Love it !!! Will defiantly make again
May 22, 2018
I honestly had no idea what to expect as I don't know what a soda bread is as mentioned that this is like. It is a lovely bread though with a nice thick crust and good rustic flavor. Reminds me of bread you sometimes get at a fancy restaurant.
May 15, 2018
I made this today as a family member is yeast intolerant, made bread rolls instead of loaf, turned out lovely. Another time though I would add a teaspoon of salt and double the sugar, also experiment with different herbs and seeds as I could taste the baking soda. I used wheat and gluten free bread flour, although I would also try plain.
May 12, 2018
Very crumbly,i must have added to much dry or not enough wet--although i measured it exactly!! The picture is misleading as i was expecting(and wanting)a loaf not a scone-type bread!! still great flavor--i used maple syrup not sugar,better for the diabetics!!
The dough should not be crumbly. And the picture is how it should look. We've made this bread numerous times. It's a soda bread, not a fluffy loaf of Wonder bread so maybe your expectations were off.
I was a little confused on the recipe. I see many people down below are not confused so I figure it's just me. When you say "heat" did you mean "Pre-heat" or add the bread in and start the oven? Also with the sugar added was this supposed to be more of sweet bread? I wanted a bread that would be more savory than sweet if that makes any sense. Other than those confusions this seems like a good recipe for people who don't have yeast at their disposal and want some quick and easy bread.
"Heat" would almost always meant to preheat (but this recipe does specifically say to preheat the oven). The recipe only calls for 1 tablespoon of sugar which does not make the bread sweet at all.
May 2, 2018
Easy and good with the extra sugar and 1tsp salt.
March 30, 2018
Wow! This was so easy! Did not use the milk, but added some herbs to dough, and brushed with butter and additional herbs at the end. Was great with lasagna. Definitely a new go-to recipe for my family.
January 30, 2018
I forgot about the milk part but buttered it at the end. Let it cool a bit and cut off some yummy slices to eat with orange honey butter. We will see how hard it is later. But I think this is great when you don't have yeast and when you have a big pot of soup that just needs a slice of bread with it.
Can I ask you if it would be okay if I used all whole wheat or multi grain flour instead of the white flour
We haven't tested it that way but if you try it, let us know how it turns out!
January 6, 2018
Maybe soda bread is not for me, however.... It came out beautifully and my daughter LOVED it with peanut butter smeared on top
December 28, 2017
I was craving some crusty bread, and after putting my yeast into water to bloom, discovered my yeast was dead. Came across this no yeast recipe and adapted it to my situation. Less sugar, added salt and olive oil. Since I had already put my cast iron dutch oven into the oven to preheat, I decided to use it anyway. Put the dough in, flattened it and put on the lid. After 30 mins took lid off and brushed with milk. Came out fabulous! Wish I could add a picture. For the people that are expecting sandwich bread, this is not that. But it is great with added seasonings.
December 27, 2017
This was the perfect side for winter soup. I added some steak rub seasonings (why not?) & a little salt. Super simple steps made it easy for this ol' tool to achieve successful bread.
December 24, 2017
i made this tonight for Christmas as I did not have yeast on hand. I made mine in a oval pan, added butter to make the crust harder. After allowing to cool i tasted it its good, flavorless , but good with butter ( I forgot to add the SUGAR!!) so i am making another loaf in the morning and will remember the sugar, will add salt, parm cheese and some garlic. Makes a nice size loaf perfect! The hubby liked it and our dog! Thanks for sharing the recipe.. Merry Christmas!
December 8, 2017
I made this Soda bread today and it was just what I was looking for to go with the soup I made.Brought back memories of my mom as she use to make this when I was a child.My Mom was raised in the depression era and you know they made Soda bread back then. I cooked mine in a cast iron skillet lightly greased with bacon fat. I added the extra sugar and added salt. Delicious!
Is the recipe correct? I've been making bread for nearly 40 years and this recipe just didn't feel right. It was too late before I realized that there is no salt in the recipe. I put some coarse salt on the top when I put the butter on. I just pulled it out of the oven.we'll see....
Yes, the recipe is correct. We make it all the time (it's one of our favorites)
November 25, 2017
I thought this recipe turned out great. I noted that all the complaint reviews said something about no salt or no flavor so I added some salt and switched out the sugar for honey and it turned out better than I expected! I had no issues with it baking through after following how to arrange it on the pan. Anyone that has had issues just isnât getting it flat enough to bake correctly.
November 11, 2017
Oh god this bread was disgusting. Sorry. I'm sure it was somehow my fault but I followed all directions carefully, had made sure all ingredients were fresh, and it looked beautiful. It tasted horrid.
Quick question....... Can I use this recipe to make a flat bread? I need a quick fix to feed the squirrels. Don't laugh. I'll eat it too.
I'm not quite sure what you are asking as far as the squirrels go. I'd give the bread a try and see if they like it :)
October 10, 2017
I am not successful with yeast breads, but tried this the last minute to go with my chicken soup. I thought it turned out rather well. I added rosemary which enhanced the flavor. Other than that I followed exactly with extra sugar. Next time I will add salt, which I feel it needed. Possibly some chopped dry fruit would work.
October 5, 2017
Made this Soda bread tonight! Easy and came out delicious! Tastes like a combo of a pretzel and a biscuit! A little salty but that was my fault! Great with butter and peanut butter! Will definitely make it again! I didn't realize the butter was for the outside of the bread so put it in the recipe! That's when I should have cut the salt down to 1/2 teaspoon, because I added salty butter,. I will keep the butter in the recipe and use it on outside. Live and learn! I will also use the pan with water for a softer outer crust! Definitely will make this again and will experiment once I have gotten it perfected! Thank you! I like easy and the flavor was fine for us! Will experiment with that also!
September 18, 2017
I made this recipe b4 reading the part about flat small circles. I did a braided load and a lrg round loaf was afraid it wouldn't cook all the way threw..... I cooked it at 300° for approximately 1 1/2 He's and they turned out great cooked all the way threw. Wish I could post pics so you can see how well it turned out
If you register for a free recipe box account you can upload photos (just click on the camera icon at the top of the recipe)
September 16, 2017
The first time I made it with my daughter- in- law and came out great. Even my grandbaby liked it. I recommend for everyone to make it!
August 31, 2017
I am in love with this recipe! It's so easy and fast (don't have to wait for it to rise). I make it weekly now.
August 17, 2017
I also did not care for this bread. Although I love a dense chewy bread. Iwas under the impression that this would fluff up at least some. I shaped it to the correct size, and it barely fluffed at all. I do t think I will make it again.
August 17, 2017
Just made this for first time as I had to decide between bread & wine in shop for money I had & wine won! It's fab! It didn't rise too well which I'm putting down to either old baking powder or that I flattened it too much as was conscious of it undercooking. I doubled the sugar as suggested & added salt based on other reviews. I also added some dried mixed herbs & grated Parmesan & although relatively thin it's cooked through & tastes fab! So fab that I've already scoffed 2 slices & it's only just out of oven! Going to serve it with a sausage casserole later...if there's any left!
I haven't made this bread, but I have made soda bread and it's quite good. Great toasted. For the person looking for a sub for vinegar, lemon juice might work as it's an acid. It might add a nice flavor too - something to think about trying at any rate...
August 6, 2017
I couldn't believe how well this worked! This is very dense/hearty, which I actually liked a lot. I could imagine raisins or sultanas or cranberries and making this more of a scone than bread. I followed the recipe exactly, except for omitting the brushing with milk and glazing with butter, as I am vegan, but I found that the crust was not too hard at all, even without that (cooked for 30 min at 400 F). It tastes phenomenal, extremely satisfying, according to my SO, who was very into it. As long as you go into this recipe expecting something more akin to a biscuit type consistency rather than wonderbread, you won't be disappointed.
July 29, 2017
First time making this and it came out yummy! After failing multiple times with yeast breads, I tried this in a pinch. Middle is more dense than I like, hence the 4 stars (still on the hunt for a very fluffy bread), but the crust is YUMMY. I brushed it with olive oil/garlic/parsley/oregano/basil 10 minutes before taking it out of the oven. Next time I'll try dividing into smaller loafs and adding salt. A+ for easiness level, time, and not waiting for it to rise!!
My oven is a little weird and the top heating element gets hotter than the bottom. Could I set a piece of tinfoil over the top to keep it from burning?
Sure, that shouldn't be a problem
July 17, 2017
The trick to getting recipes to work is by using standardised kitchen measurement tools so you get the correct volume of ingredients. If you just use household drinking cups or cutlery spoons you'll find they may hold too little or too much and recipes will not turn out as directed. I sifted the dry ingredients three times, adding half teaspoon iodised salt and used a Kenwood mixer with a dough hook to combine for just under two minutes. After baking I brushed with olive oil and sprinkled with ground rock salt while hot.
July 12, 2017
I'm a little late to the party, but this turned out amazingly well. Per previous reviews, I added an extra tbsp of sugar as well as half a tbsp(ish) of salt. I followed the recipe to a T. I used almond milk The last ~ 7 mins and olive oil at the end. I was worried it would be hard/doughy/bland/flat/bitter based on others reviews, but this is the best bread I have ever made (also the first ever). I baked for thirty minutes flat, took it straight out of the oven and into my mouth. The crust is delicate, and the inside dense and moist. 100% recommend this recipe.
Does this bread the like sourdough bread, because I don't like sourdough bread and I don't want to waist my time and money.
It is not sourdough bread
June 26, 2017
I added salt and also put a cup of boiling water in the oven to keep it from drying out. Baked it the full 40 minutes. Didn't need a coating of butter, even. It's moist and fluffy and so so good. Thanks for the recipe!
June 21, 2017
This bread was really good! I loved it. There wasn't very much flavor though. I suggest adding salt, herbs and spices, or cheese to it. The crust is crunchy, and the middle is soft and thick. I found it a little hard to cut, but it is a great recipe if you follow the directions all the way. I made half of the recipe, and only needed to cook it about thirty minutes, putting the milk on every ten. If your bread doesn't turn out right, try it again, and follow the directions as strictly as you can.
I'm hoping to make this bread for communion at a wedding this Saturday. However, I have one question. Is the 1 tablespoon of butter meant to be mixed in with the dry ingredients, or is it just used in the melted butter glaze at the end? Please let me know as soon as possible, and as always, thanks for sharing the recipe!
The butter is only called for at the end where it's brushed on the bread as a glaze
I tried the recipe exact but the dough seemed to be really dry. Is that how it's supposed to be? I'm new to making soda bread.
It should be a workable dough. It's a little on the firm side but it shouldn't be so dry it won't hold together in a smooth ball.
May 29, 2017
Different kind of bread than I was expecting flavor and texture wise but it was good. I made it twice, first time I failed to follow the instructions on the thickness (thought I knew better - ha!). Second time followed them exactly and it was done perfectly.
May 16, 2017
Crunchy but super tough! ugh
April 30, 2017
Tried it this morning and I am not sure if it supposed to be like that or not. It only raised a little bit. I forgot to add butter as well but turn out still okay. Taste and flavour was more than I expected. I brushed it with milk 2 times instead of 1. I might did something wrong but will try this recipe again. I add extra sugar and pinch of salt.
April 30, 2017
I love this recipe. Im just exploring baking things and wanted to make home made bread. I used not even half a tablespoon of baking soda and 2 nice full tablespoons of baking powder and about 3 tablespoons of sugar. I also added garlic pepper salt and a dash of red pepper for flavor. ABSOLUTELY DELICIOUS!!! Bread baked up beautifully crust was crisp but not too hard or crunchy inside soft amazing tasting filling and done all the way through. Thank you for sharing this recipe my family now requests home made bread ror dinners!
April 28, 2017
It looked beautiful out of the oven, but I must not like soda bread cause it tasted like it had a sour after taste. I used apple cider vinegar and everything else that was listed
I am allergic to vinegar, what else can I use? Also allergic to yeast so sounds like something I wanna try. Need substation for Vinegar please......
Are you allergic to all vinegars? Some people with a vinegar allergy can have distilled - if so, substitute that. Otherwise, you'll have to experiment with something acidic as we haven't tested it with anything other than white vinegar.
April 23, 2017
I was hesitant to try this given the mixed reactions to it but it turned out delicious! I think people aren't used to this type of bread and think it's going to be like the grocery store sliced bread. It's delicious. Chewy crust and soft inside. I made sure to make it no more than an inch thick because it did rise up quite a bit but it did cook through too and wasn't doughy. Fast to make and I like that you don't need yeast.
April 15, 2017
I just finished baking this bread a little while ago, and cut off a piece while it was still piping hot. It is delicious! It has a slight soda taste, which is to be expected. I read through the comments/reviews before baking. As a result, I did add about a tablespoon of extra sugar, and used about 2-3 tbsp of olive oil instead of butter. I also added crushed red pepper, garlic powder, onion powder, shredded cheese, and a pinch of extra salt. Finally, I put melted butter over the top once the bread was done baking (took about 35 minutes). I will definitely be making this bread regularly, as it is quick, easy, and tasty!
April 7, 2017
Delicious quick bread recipe. We topped it with mozzarella and sliced cherry tomatoes :) super yummy, our 3 boys tore it up!
March 26, 2017
The bread is delish with the 3 tsp of minced garlic 2 tsp sea salt and 3 cups of grated cheese. I buttered top after 20 min but kept it in for 40 min middle of my gas oven. It is an old fashion denser bread and I don't mind that. Next time I will add some herbs to the cheese and garlic mixture.
March 19, 2017
I should have read the comments - I made my bread too high and the middle is doughy so I've cut it open and am putting it back in for a few minutes. But otherwise it looks and smells delish!! As a first time homemade bread maker, I think I've succeeded. I will continue to make this bread until I get it perfect and then try some of the additions that are in the comments! Thanks!
March 18, 2017
This was my second soda bread recipe attempt and we were pleased with the results. Yeast is a migraine trigger for my daughter and this recipe passed muster when I was out of whole wheat flour and buttermilk for my other recipe. I like the tips section for softer crust and my daughter likes the slight sweetness of the loaf and is now requesting sugar be added whenever I make bread for her. I will be using this recipe as a base for experimentation in our search for a lighter loaf. TIPS: Be sure to mix your dry ingredients well before adding the wet ingredients - soda should be fully integrated into your flour. Soda should be checked for freshness by testing in hot water. Do not over-knead as this will make soda bread hard by releasing the gases released from activated soda (leave them trapped in the dough for a lighter loaf).
March 18, 2017
Alot of people don't read very well and are too use to store bread. They just don't know what's good for them!
March 16, 2017
I loved it. I might even try a little more butter with honey to glaze the bread next time.
March 16, 2017
I have made this twice and each time the crust is extremely hard and it's raw in the middle. I know I'm doing something wrong I'm following the directions I just can't figure out what is going ok has anyone else had this problem
The crust will be hard and chewy, that's the type of bread it is. If it's not cooking in the middle, try making the disk flatter. We've never had a problem with it not cooking through completely.
February 21, 2017
I loved it! My husband loved it! no more buying bread. Instead of vinegar I put lime juice and instead of soda I put extra baking powder. Simply didn't have those at the moment. But it worked perfectly. Thank you!
February 9, 2017
Awesome recipe! I added 1/2 tsp of salt, garlic powder, oregano, and basil in with the dry ingredients - as well as minced garlic to the wet ingredients. More of a dense bread, very very tasty! Will add a tad more salt next time.
January 26, 2017
This is the second time that i have made a bread like this.To me this bread tastes like a cross between a soft pretzel and a drier biscuit. I do have trouble not knowing when the bread is done. I made a round disk shape about an inch thick. I brushed the milk on at 20 min.I cooked it for 30 min and thought it might be done. I put a toothpick in but i wasnt sure it seemed kind of sticky but the outside was hard.I was worried i would over cook it because the outside is so hard.I am obviously not familiar with what the texture should be.So i cut it in half. It was still doughy on the inside and hard on the outside. I cooked it about 5 more minutes or so. In a couple spots still not cooked. Should I have made it thinner? How can i tell when it's done?
January 22, 2017
I follow the instructions to a t. It was bland and super hard on the outside and dense/doughy on the inside. I measured and everything so I know it wasn't to tall. It wasn't horrible but I won't be making it again.
did not like it at all. will not use this recipe again.
As per our review guidelines, you need to provide more detail about what you didn't like about the recipe in order to give the recipe a low numerical rating. Simply saying that you don't like it doesn't offer any helpful information to anyone else reading your review.
I can't wait to make this tomorrow for my family! I am excited to eat an easy fresh bread I made myself. I personally can't stand white bread from the store,spoiled people won't appreciate this, we will guaranteed! Ty
December 19, 2016
I woke up this morning with a strange desire to bake bread, but after scouring my kitchen, it turned out that I was out of yeast. A quick Google search found me this recipe. I'd never had soda bread before but I tried it out anyways and mage a perfectly delicious load of bread. I followed the recipe as directed, except that I went with my gut and added about a teaspoon of salt. Brushed with milk at 20 minutes, brushed with butter at 30, removed from oven at 35, and then waited impatiently for it too cool enough to eat. (Enjoyed with salted butter and pumpkin butter.) Definitely saving this recipe!
I'm hopeful... I have a terrible sensitivity to fresh yeast, so I can no longer eat fresh bread. Or pizza. Boo. After reading through the comments others have made, I will be sure to make it exactly as posted before I start changing things... I promise. Recipe printed and ready to go! Thanks!
September 28, 2016
I have been struggling with bread cravings after a recent celiac diagnosis. I substituted 3 3/4 cups gluten free all purpose flour and 1/4 cup brown rice flour. I AM SO HAPPY TO BE EATING BREAD RIGHT NOW!!! Very pleased! Thank you so much!!!!
September 26, 2016
Great crust very yummy. Definitely a bread that had no, zero, zip flavor though. Like eating cardboard, it had to be buttered and served with soup or stew or it was inedible. Followed recipe exactly except added extra vinegar, should have followed my gut and added salt.
September 21, 2016
This bread was excellent!! I never seem to have yeast on hand so this bread will be a new staple item for us. So easy too.
Hi. What kind of flour is this best cooked with? Plain or self raising as that is all I have at the moment. Need to make it today!!! Jm
When a recipe just calls for "flour" it's usually safe to assume that it means all-purpose (plain) flour.
September 14, 2016
Pretty good. My 8 yo son wanted a bread bowl for his birthday. Was out of yeast so i made this. Added 2tablespoons of cocoa powder to make it chocolate and a tsp of salt. Doubled the sugar. Too 40 min to bake. Cut off top, filled with cream cheese icing. No complaints from him, he devoured it. Hard crust soft inside. We liked!
September 8, 2016
I followed the instructions almost to a tee. But I did use my mixer with bread hook to mix. I don't think it changed the consistency and had no problems. I was careful to make it only about an inch thick. I used the milk at 20 min cooking, and put butter at the end. I knew I was not making the typical bread but needed something to go with my lasagna. I made 2 loaves, but chose not too double the recipe but make it twice. It was very easy and only took me a couple extra minutes to do it that way (personal preference due to some other recipes not doubling well). It cooked in 30 minutes. My family enjoyed it, and it almost had a pretzel taste. I definitely will make again when I need a hearty bread, like when I make stew this winter. I believe your explanations were spot on and personally wouldn't even add more sugar. We liked it the way it was made.
August 24, 2016
lol yes this is NOT wonder bread. This is a great bread though but you need to understand that it's not the usual white bread. I think it actually needs to be about 1 inch thick to bake through right. I just press it into a really flat disk. It rises up to about 3 inches when baked. It's always done in the middle for me. The crust will get very hard if you don't glaze it with the butter so make sure you do that. Brushing it with milk will also work.
August 11, 2016
I liked the bread. It's different. I understand the mixed reviews though. I think too many people are used to grocery store Wonder bread - which this is not!
July 31, 2016
This is probably the worst bread recipe I've ever made... Followed the instructions to a T and then also added the recommended extra sugar and herbs for flavor. I didn't add the extra baking soda or powder because the recipe said it did not recommend but now I wish I would have... Even with the extra sugar and herbs this bread tastes like cardboard and has the consistency of play dough on the inside... I LOVE a nice, dense, rustic, soda bread but this recipe is not one I'll be keeping to make again. Waste of ingredients.
If it was "play dough" on the inside then it didn't bake through. Make sure it's not taller than directed before baking.
July 14, 2016
My new favorite bread!
July 8, 2016
the dough was too watery.
We've made this bread many times and it's never been "watery". But, as with any bread recipe you may need to adjust the liquid/flour. Usually you start by adding 1 tbsp of either depending on what you need to achieve.
July 8, 2016
Thought I'd try something new. Glad I took a chance on this recipe because it was very nice.
May 17, 2016
I don't understand why people have had issue with this recipe. It's good! It's what I call a rustic bread. I've made it twice now. First time I made it exactly as directed but the second time I did increase the sugar a little - maybe by 1/2 extra tablespoon. I'm going to make it again with some fresh rosemary baked in! What I love is that it's so simple - no waiting for the bread to rise. It's one of those recipes that after making it a few times you don't even need to consult the recipe for measurements because you know them by heart.
May 15, 2016
Tried this recipe for the first time this evening and I found it was very easy to make and baked beautifully. Only change I made was to add an additional one half tablespoon of sugar. This is definitely a recipe I would make again.
May 12, 2016
I don't know what the recipe looked like before it was modified but I made it as directed and it really turned out good! I think the comment about people not being familiar with soda bread is dead on. It's not Wonder Bread people! It's more like what you get at a restaurant before a meal. I've saved it in my recipe box and will definitely make it again. as for how it got so many repins on pinterest it's because this recipe is great!
May 10, 2016
Please do yourself a favour and don't waste your flour on this recipe. I made it twice - once normal recipe in loaf shape and it was hard on the outside and still dense, sticky dough completely uncooked on the inside. If I cooked it any longer the outside would have burned. The taste was ok as I added garlic powder, salt and rosemary. The second time with 1 tbsp of baking powder and of soda as others suggested and I shaped it into smaller buns. It was still a little doughy inside but the baking soda taste was unbearable. How did this get 9.5k repins?
Sounds like you didn't follow the recipe and that's why you had problems. First, you don't form it in a standard loaf shape. It should be a flat, round disk no higher than 1 1/2 inches otherwise it won't bake right. We also do NOT recommend increasing the baking soda and baking powder - that suggestion was made by someone other than CDKitchen staff. Try following the recipe as written (we've added some clarification to stress the importance of a few steps) and we think you'll be happy!
March 26, 2016
I love it! I increased both the baking soda and baking powder to 1 tablespoon. I cooked the bread for 30 minutes. And, upon removing the bread from the oven and placing onto a cooling rack, I brushed with butter and sprinkled with coarse sea salt.
December 27, 2015
I needed to make some bread to go with some stew I made while snowed in during a blizzard. Needed a recipe that had ingredients I had on hand. This was real easy to make and looked pretty good when done. The taste though was horrible. There was no flavor. None of the kids would eat. Even dipped in the stew did little to improve the taste. Definitely needs some tweaking.
It was rock hard and doughy inside but I also made rolls out of it and those worked there good in roll form.
August 22, 2015
I can get over the dense texture. Like folks said, it's like a big ol' biscuit. I could get over the hard crust. I like crusty bread. But I cannot get over the lack of salt. I even added some salt, and it was still not enough to save the flavor. I used the suggestions from other (much better) cooks and added the extra soda/powder, so it rose nice and all. It was actually a very pretty loaf. But the lack of salt made it taste a bit like solid glue. I added some rosemary, garlic powder, a bit of kosher salt (I like the little crunchies it makes) and herbs de Provence, and not even all that could save it from the black hole of unsalted things. I won't be using it again. But it was a nice thought.
July 29, 2015
Rock hard.
January 28, 2015
I made a version of this recipe. I used self rising flour cuz its got baking soda and powder already in it. I omitted the butter and added 6 tbs of olive oil a few shakes of garlic salt and some dill. Also I didn't knead it I brought dough together in a bowl and floured the outside so it wouldn't stick and patted it into a round on a cookie sheet topped with olive oil baked for 30 min at 400 and topped with butter when it was done. YUM! It was a little dense but not like a dough brick more like a fluffy biscuit texture and the crust was crisp but softened nicely when cooled. I even made another batch today and shaped it into 4 sub shapes for sandwiches came out great!
January 9, 2015
I just made this. I increased the baking powder and added a tbs of salt. The outside was rock hard and inside doughy. Not a fan
December 22, 2014
I changed the quantity to 1 tsp of baking soda and powder and added a half tsp of sugar and salt and it came out great! Just be prepared Bc it does come out thick like a cake, but it tastes SO good right out of the oven! Keeping this recipie :)
December 14, 2014
LOVED it !!! I am on a very restrictive diet and this bread almost made me cry it was so good. I love crusty bread and I used cream of tartar in place of baking powder. I think it is a great recipe. Thank you
October 24, 2014
Terrible recipe, it just tastes like the flour I put into it. It doesn't bind together and simply crumbles like the flour that went into it. I'm going to break it up, add egg to bind it and try to bake it again. Hopefully this works.
April 29, 2014
After reading reviews I used 1 TBSP each of baking soda and baking powder and cooked it for 28 minutes. It is a great biscuit-like bread that goes well with soups!
March 15, 2014
This recipie was horrible, the inside wasn't cooked and the outside was brick hard and just tasted like flour. Not worth my time.
February 26, 2014
Needs salt badly! Otherwise, great, easy way to get a quick loaf of bread to accompany soup.
February 12, 2014
I imagine this is what play-dough would taste like if one were to bake it. Suggest adding a tsp. of salt and omitting the baking soda all together. I will NOT make this again. Yeast bread is worth the extra time.
Baking soda is a necessary ingredient in the recipe.
doesn't this bread need some kind of shortening?
Nope!
November 7, 2013
Not a bad bread but needs a little something - either sweet or salty - to improve the flavor.
February 6, 2013
I took head to the other comments and increased the baking soda and powder to 1 tbsp, put a pan of water in oven while baking. BUT, I divided dough in portions and rolled, pressed down and filled with BBQ Chicken and cheese, put folded over like pocket sandwiches. Topped with butter before cooking and they were AWESOME! My family loves them and I will be making again!
January 26, 2013
I made this recipe to go with soup i really liked how dense and crisp the crust was. The only thing that was missing was salt, the bread tasted like it was missing something and that was salt so the next time i make it i will be adding that.
This was very good! I baked it on foil on a small cookie sheet. When I preheated the oven, I put a pie dish with water and left in entire baking time. I shaped it into an oblong bread shape and made a lengthwise slit and short slits going across. I only baked it for 20 minutes instead of 40 and it came out great. It would have been as hard as a rock if I would have left it in for 40 min.! I lightly sprinkled a touch of salt across it and we used it to dip in olive oil and spices. Also lightly put a little butter where the slits were. Also when I first started to shape it I needed to add a little water to it to form.
November 9, 2012
I tested this recipe a few times because the first time I used it, the bread did come up pretty dense. Most "no yeast" breads commonly come out pretty dense and the chemical rise relies on the vinegar baking soda chemical reaction. After playing with the measurements a couple more times, I found that increasing the baking soda amount to one tablespoon created a slightly better rise. There really is no need to proof this dough since most of the chemical reaction is coming from baking soda/vinegar reaction. There is no yeast to release the CO2 that cause the rise in yeast breads. The excessively thick hard crust that came from the original recipe can be, somewhat, reduced if you place a shallow pan of water in the oven during pre-heating and during baking. This will humidify the oven environment and allow for a somewhat less crustier bread. This is a common practice when baking peasant style breads. I think through further experimentation, this no-yeast bread can be successful.
September 5, 2012
This was quick and easy. Great for soup or for just a snack. I wouldn't use for sandwiches as it is so dense. Was VERY dense. Maybe I over kneaded...who knows. The crust was also VERY VERY crisp and hard. I don't mind that but others may. I will try this again with an egg wash to help prevent the super crust. The flavor of this bread reminded me of a soft pretzel. I think this would be better labeled as pretzel bread. Could even do the water bath to create a pretzel crust I'm sure. Will have to try.
March 1, 2012
I love this recipe because it's so easy! I used 2 cups of whole wheat and the bread is very dense. I only cooked it for 20 minutes, so my crust wasn't too hard. It's tasty!
January 16, 2012
It tastes good... I think if you add about 3 tbsp amount of honey it'll give a nice sweet taste to it... and then at the end, add butter/honey glaze on it. It is also very hard. It has a biscuit-y texture. What I did was mad a loaf and then made small rolled buns (like a hot cross-bun). Please add more details as to how to which pan we should use... other wise a simple, easy recipe.
The bread is just baked on a flat baking sheet. You don't need a special pan.
This mixed up fairly quick - Did not get enough rise out of the dough. Though It didn't say to let it rise. Am I supposed to? Crust was a little too hard. I will make modifications and see if I get better results the next time
You do not need to let the dough rise. It will stay a fairly flat loaf with a dense crust.