We had run out of bread through an oversight, so I decided to make a loaf of Soda Bread (from a recipe in “The Cookery Year”, Reader’s Digest, 1974). This is a non-yeast recipe and uses Bicarbonate of Soda and Cream of Tartar as raising agents. These ingredients produce the Carbon Dioxide in the dough that would be produced by yeast in a standard dough.
I decided to cook the Soda Bread in a loaf tin instead of on a tray and it came out looking great. However, there was a tiny bit of uncooked dough at the centre. The outside was beautifully crunchy, so I’m guessing that the mixture was too deep in the tin and it would have been cooked all the way through if I had let it spread more thinly by cooking it on a tray.