The Benefits of Baking Soda Bread in a Baked Bean Can

About Anna Haugh’s Traditional Irish Soda Bread

Anna Haugh, a Dublin native, has a deep-rooted connection to soda bread, inspired by her aunt Sadie’s traditional baking methods from her childhood.

Recipe Evolution

Anna has modernized the classic Irish soda bread recipe from just buttermilk, salt, flour, and bicarbonate of soda to include butter, sugar, and egg for a softer crumb and extended freshness.

Why You Should Try This Recipe

Anna’s recipe ensures that you can enjoy homemade bread effortlessly. The addition of butter, sugar, and egg enhances the texture and taste, making it perfect for up to three days when stored in the fridge.

Ingredients:

• 30g salted butter, plus more for greasing
• 300g coarse wholemeal flour, plus extra for dusting
• ½ tsp bicarbonate of soda
• 1 tsp baking powder
• 25g demerara sugar
• 1 tsp fine sea salt
• 1 egg, lightly beaten
• 300g buttermilk

Method:

1. Preheat the oven to 200°C fan. Grease and flour two old baked bean cans or a 500g loaf tin.
2. Melt the 30g of butter and let it cool slightly.
3. In a large bowl, combine all the dry ingredients and create a well in the center. Add the melted butter, egg, and buttermilk. Mix quickly until well combined.
4. Divide the dough between the prepared cans or tin. Bake for 10 minutes at 200°C, then reduce the temperature to 160°C and bake for an additional 35 minutes.
5. Remove the bread from the cans or tin and let it cool. For extended freshness, wrap it in clingfilm.

This soda bread is delicious on its own or paired with butter or smoked salmon.