Soda bread gives all the satisfaction of freshly baked bread and all the ease of a non-yeasted baked good.

Yield: 1 large round
Irish Soda Bread

Prep Time
5 minutes
Cook Time
50 minutes
Additional Time
5 minutes
Total Time
1 hour
Ingredients
- 4 c flour
- 1 tsp baking soda
- 1 tbsp salt
- 2 c buttermilk
Instructions
- Preheat oven to 350-degrees F. Line a large baking tray or a 8-10" pie or cake pan with parchment paper.
- Sift together the dry ingredients in a large mixing bowl.
- Make a well in the center of the dry ingredients.
- Pour buttermilk in the well.
- Quickly and gently mix the dry ingredients with the buttermilk creating a slightly sticky dough. Add more buttermilk as needed for the proper consistency. Type of flour as well as humidity affects the amount of liquid needed.
- Shape into a round taking care not to overwork the dough.
- Position the dough round in the center of the tray or pan.
- Score the top of the round. This allows for oven spring.
- Bake for 50-55 min. Check for doneness - 110-degree internal temp or turn the loaf over and tap (should be hollow-sounding when fully baked).
- Cool until warm to touch and serve.
Notes
Variations:
Wholemeal - sub 2 cups flour with whole wheat
Wholewheat & Oat - sub 2 cups flour with 1 c whole wheat and 1 cup rolled oats
Onion-Parmesan - add caramelized onions & shredded parm (1 c each)
Classic - add 1.5 c dried fruit such as raisins
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