This traditional Irish loaf uses bicarbonate of soda instead of yeast as its raising agent. The advantage is that you don’t have to wait for it to rise or prove, but the resulting loaf will not keep as long and is best eaten the same day. If you can’t buy buttermilk, use ordinary milk instead, but add a level teaspoon of cream of tartar.
Makes 1
Vegetarian
Recipes extracted from Gordon Ramsay's Ultimate Cookery Course, published by Hodder & Stoughton, £30
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