Soda bread Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts. An advantage of quick breads is their ability to be prepared quickly
Crumpet If differentiated from the crumpet, a pikelet is defined as containing no yeast as a raising agent and as being cooked without a ring, making it rather flatter or thinner than a crumpet, and a thinner batter was also used. In Stoke-on-Trent, pikelets were once sold in the town's many oatcake shops. A 1932 recipe for Staffordshire pikelets specifies that they were made with flour and buttermilk, with bicarbonate of soda as a raising agent, and suggests cooking them using bacon fat. The term "pikelet" is used in Australian and New Zealand cuisine for a similarly flat cake, of the