Easy peasy garlic bread.

I’m so addicted to airy fairy easy peasy soda bread, I thought I would see how it translates into a quick and easy garlic bread to accompany the mountain of pasta-and-tomatoes I eat….. I’m pleased to say it works beautifully, with a quick spread of butter. Wrap well after cooling though, as it will stale quickly – but if it does, never fear, I’ll put a recipe up for that!

Ingredients, Serves 4

200g self raising flour
1 teaspoon bicarbonate of soda
200ml semi skimmed milk
Juice of half a lemon
2 garlic cloves
Handful of parsley


Squeeze the juice of half a lemon, or 2 teaspoons bottled lemon juice, into the milk. Crush or finely chop the garlic and add to the milk and lemon. Stand to one side to allow it to sour for approximately five minutes.

Meanwhile, weigh the flour and add the bicarbonate of soda, chop the parsley and toss in, and mix through.

Make a well in the centre of the flour mix, and pour most of the milk-and-lemon in. Mix well with a wooden spoon to form a sticky dough. Use your judgement, if it looks dry, add the remaining liquid – but it *should* be more like a thick batter than a dough. This is normal!

The trick to amazingly light soda bread is not to fiddle with it too much.

Pour it into a loaf tin, score it across the top in three places, and place in a 180C oven for 40 minutes. It should sound hollow on the bottom when tapped, and feel ridiculously light.

Break into chunks and serve warm with butter, or allow to cool completely and wrap in clingfilm to keep fresh.

Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at

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