Is it essential to add baking soda or will it make a difference if I leave it out. Thanks

Thanks all, I’ve been baking bread for about 40 years and never had to add soda. I’ll give it a go.

I've made this recipe several times without the baking soda, and it turned out fine.

I baked this and many other of the breads I've posted here pretty much from memory for years. Occasionally i'd leave out an ancillary ingredient - and never with any adverse consequences. ;o)

drbabs - I agree with you about the buttermilk-baking soda interaction and normally would recommend using the baking soda. However, as there is also yeast in this recipe, the bread isn't dependent on that interaction for rising.
So, Grannys42 - if you HAVE baking soda on hand, I recommend using it. If you DON'T have it and want to go ahead with the bread, ok to try it without.

AJ will probably weigh in here when she sees this, but I can help a little. The combination of buttermilk and baking soda creates air bubbles that serve to make the bread lighter in texture. I wouldn’t leave it out if I were making it.