Why Baking Soda in Yeast Bread?
So I was looking for another recipe to try out. I pulled out The Fannie Farmer Baking Book by Marion Cunningham. On page 449 I found Barley Buttermilk Bread. "Interesting," I thought. So that's what I'm going to make next, converting it fresh-ground whole grain.
But, while it's a yeast bread, the baking soda took me by surprise. Could someone explain it? Here's the recipe for two loaves.
1.5 c warm water
1 pkg dry yeast
1.5 T barley malt or 1T sugar
2 c barley flour
3 to 3.5 c AP flour
2.5 t salt
.25 t baking soda
1 c buttermilk, warmed
The rest of the recipe is the usual; bake 350 degrees 40-45 minutes.