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Historically long ago the Native Americans of North America were using soda ash to leaven their breads. Different forms of soda breads show up in various cultures around the world today. Since soda bread is a simple bread to make and can be rustled up in minutes, an astonishing number of variations exist: --all equally irresistible.
One of the most familar is Irish Soda bread which became popular in the 1840’s with the increased availability of Bicarbonate of soda, commonly known as baking soda. But the variety doesn’t stop there.
Roti bread is popular throughout the Caribbean and parts of South America, including Guyana and Jamaica. This bread uses a combination of flour and ground chick peas for its base and baking soda for the leavening. Delicious soda breads can be found in India and South East Asia. Flat breads throughout the Middle East use soda as a leavening in place of yeast.
Many people do not even know that they may have enjoyed soda breads. Fruit and vegetable breads are some of the most common soda breads. Well known varieties are zucchini bread, banana nut bread, pumpkin bread and cranberry bread to name just a few.
A delicious fact is soda bread of all varieties tastes best still warm from
the oven, spread with lashings of butter and homemade jam and washed down
with that essential cup of tea or coffee.
