Yes, baking soda bread generally requires less time in the oven than regular bread that uses yeast as the leavening agent. Baking soda bread, also known as quick bread, is leavened with baking soda (sometimes combined with baking powder) and relies on chemical reactions between the baking soda and acidic ingredients (such as buttermilk, yogurt, or vinegar) to produce carbon dioxide, which causes the bread to rise.
The leavening process in baking soda bread is much faster compared to yeast-based bread, where the dough needs time to undergo fermentation and rise. As a result, baking soda bread is quicker and easier to make, as it doesn't involve kneading and multiple rising cycles.
The baking time for baking soda bread is usually shorter because the leavening action begins as soon as the wet and dry ingredients are combined. Once the dough is mixed, it should be placed in the preheated oven promptly to capture the maximum rise and achieve a light, tender texture.
Regular bread made with yeast, on the other hand, requires more time to proof and rise, usually through multiple stages of fermentation, shaping, and final proofing before baking. The fermentation process can take several hours or even overnight, depending on the recipe and desired flavor and texture.
In conclusion, baking soda bread typically needs less time in the oven compared to regular yeast bread because its leavening process is faster and doesn't require extended proofing or rising periods.