Wednesday, 23 April 2014

Irish soda bread recipe


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  • 450g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda  
  • 1 tsp caster sugar
  • 1 cup buttermilk


Preheat oven to 230°C 

Sift flour, salt and bicarbonate of soda into a large bowl.  Add caster sugar, stir to combine and scoop a hole in the centre of the dry mix.

Add half the butter milk and with a clawing motion with your hands, combine buttermilk and dry ingredients until combined, gradually add milk as required until you reach a dough-like consistency that isn't sticky. Do not knead the dough as kneading it will make the bread too dense.

Lightly dust your work bench with plain flour and then turn out the dough onto the bench and pat it into a circle about an inch thick. Transfer it to a greased baking tray and cut a cross into the top about 3/4 deep into the dough.

Place in oven for 15 minutes at 230°C then turn the temperature down to 190°C and bake for a further 25 minutes. Turn the loaf over and bake for a further 5 minutes.

Leave to cool on a wire rack, cut and serve hot or cold.


  • Now this one is the bread you make if you've never made bread before.  It is dead easy.  You can make it, your kids could make it, even your dog could make it - ok, maybe not your dog.  But seriously it is super easy, cheap and quick to make - there's no waiting for dough to prove as there is no yeast, no kneading and no need for fancy machinery.
  • This is a great St. Patricks' Day recipe and a lovely bread to dip into soup, or maybe even an Irish stew -  or just with some butter and a good Ol' Guinness.  It's crunchy on the outside, soft and a little (but not too) dense.  "Grand" as the Irish say.  
  • I have sourced this recipe from the Irish baking goddess Rachel Allen - who else could give us such a foolproof recipe!? 
  • If  you don't have buttermilk on hand, mix 5ml of white vinegar with 1 cup of regular milk and wait 5 minutes.


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