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Quick Soda Bread for Two: Easy, Cozy Bake
A simple soda bread recipe for two: quick to make, no kneading, great with butter.
Why this recipe works
This quick soda bread is a small, no-fuss loaf designed for two servings. It uses a few pantry staples and bakes quickly for a warm, crusty loaf perfect for breakfast or a simple elevenses.
- quick soda bread
- bread for two
- buttermilk bread
- no-knead loaf
- oven-baked bread
- easy bread recipe
- soft crust bread
- 2-serving loaf
Key takeaways
Ready-in-1-hour total, with simple pantry ingredients
No kneading required; just a gentle fold
Best served warm, within 1–2 days
Recipe guide
This quick soda bread is a small, no-fuss loaf designed for two servings. It uses a few pantry staples and bakes quickly for a warm, crusty loaf perfect for breakfast or a simple elevenses.
A fast, cozy loaf you can bake in under an hour.
- Ready-in-1-hour total, with simple pantry ingredients
- No kneading required; just a gentle fold
- Best served warm, within 1–2 days
Step-by-step to a small soda loaf
Preheat the oven to 220°C (200°C fan). Line a tray with parchment. Whisk 240 g plain flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tbsp sugar (optional). Make a well and add 200 ml buttermilk and 1 tbsp melted butter. Combine gently to form a rough, slightly sticky dough. Knead lightly 6–8 turns on a floured surface, shape into a 15 cm round, place on tray, and score deeply in a cross. Bake 20–25 minutes until golden and a skewer comes out clean. Cool 10 minutes before slicing.
Serve and store
Let the loaf rest briefly on a rack after baking. Slice and serve warm or at room temperature. If not finishing in one day, wrap well and store for 1–2 days.
Tips for best results
Tips: use cold buttermilk for a tighter crumb, don’t overwork the dough, and slice the loaf when slightly cooled for clean cuts.
Ingredients
- 240 g plain flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tbsp caster sugar (optional)
- 200 ml buttermilk
- 1 tbsp melted butter
Instructions
- Preheat oven to 220°C (200°C fan) and line a baking tray with parchment.
- Whisk flour, baking soda, salt and sugar in a large bowl until evenly combined.
- Make a well in the center and pour in the buttermilk and melted butter.
- Mix with a spoon until a rough, slightly sticky dough forms; avoid overworking.
- Turn dough onto a lightly floured surface and gently knead 6–8 times to bring it together.
- Shape into a round loaf about 15 cm across and place on the prepared tray.
- Score a deep cross on the top with a sharp knife to help it rise evenly.
- Bake for 20–25 minutes until golden brown and a skewer comes out clean.
- Cool on a wire rack for 10 minutes before slicing.
- Serve warm or at room temperature; store wrapped for 1–2 days.
FAQs
Why is the dough only gently mixed?
Mix dry ingredients, add buttermilk and melted butter, then bring together gently to avoid overworking.
What’s the purpose of the cross cut?
Bake at a high heat for a golden crust and use a cross cut to help it rise evenly.
How should I store leftovers?
Store wrapped for 1–2 days; reheat briefly or toast for best texture.