| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | one loaf |
Ingredients
- 1 pound (450 grams/ 3 1/4 cups) white flour, preferably unbleached
- 1 level teaspoon/1/2 American teaspoon salt
- 1 level teaspoon/1/2 American teaspoon bread soda (baking soda)*see note
- Sour milk or buttermilk to mix – about 12 to 14 fluid ounces (350 to 412 milliliters)
Instructions
- First fully preheat your oven to 450 degrees F (230 degrees C).
- Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.
- Wash and dry your hands.
- Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
- Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my ‘great convertibles’. We have had the greatest fun experimenting with different variations and uses. It’s also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 237 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 7 g |
| Cholesterol | 5 mg |
| Sodium | 249 mg |
Reviews
When I saw this was a Darina Allen recipe, I had to try it. It turned out very well and I will be making it again.
I did measure using the weights as opposed cups. Followed the directions and made two breads in a row. Good thing I did, because it got rave reviews at the party I took it to while still warm.
Had Kerrygold butter and orange marmalade and Dubliner cheddar as topping choices.
I did measure using the weights as opposed cups. Followed the directions and made two breads in a row. Good thing I did, because it got rave reviews at the party I took it to while still warm.
Had Kerrygold butter and orange marmalade and Dubliner cheddar as topping choices.
If I could give no stars, I would. I watched the video twice and wondered why she had so much more dough then I produced. I read and re-read the ingredients. Also, if I had made the dough into a 12-inch disk, it would have been a pancake. It didn’t rise and had a thick, hard (not crispy) crust. Very disappointing!
This goes great with a shepherd’s pie
Loved it
I’m going on and eyeballing everything, the only changes I’m making is a little additional salt and an equal amount of sugar, and putting the loaf in a preheated cast iron skillet of the 450 degree oven, otherwise I made my own sour milk, because this is suppose to be my replacement bread since I’ve gotten an intolerance to yeast, it really helps and I hope it has a nice and neutral flavor, maybe overdid it with the flour and sour milk and just inadvertently made a little more but that’s ok it’ll be eaten by me for sandwiches for the first time in a long time
Uh 5 stars?
I messed up! I forgot the baking powder. I am torn between the kitchen and caring for my Mother, she gets precedence. I added some honey. But made my own buttermilk, with real butter, milk and vinegar in food processor. Despite coming out dense the flavor was good I will try it again later. Probably will let it dry out and make breadcrumbs for meatloaf.
I wasn’t so sure this bread would turn out as it is such a simple, easy recipe. It turned out perfect. I was serving Corned Beef and Cabbage for St. Patrick’s Day and this was just what we wanted. We did use 1 teaspoon salt and 1 teaspoon baking soda with 3 1/4 cups flour and 1 1/2 cups cold buttermilk (lowfat plus a couple more tablespoons buttermilk to make it come together. I did kneed it for 10 seconds to bring it all together on my floured surface. After cutting the top, I placed it on a flat cast iron skillet and put it in my oven for the exact time specified. It came out golden brown, hearty, and delicious. We’ll make it with our favorite soups in the future and it’ll be perfect. We also live at high altitude and we baked it at 450 degrees in an electric oven with no problem or change in recipe. Would highly recommend as a go to bread!
The flavor is bland. Next time I’ll add some sugar and ??
I never use eggs-sugar-butter-those go in cakes
I use 2 cups flour
1 1/2 tsps baking powder
3/4 tsp salt
1/4 tsp baking soda
I use 2 cups flour
1 1/2 tsps baking powder
3/4 tsp salt
1/4 tsp baking soda
243 caraway seeds
handful of raisins
mix dry stuff
1 cup buttermilk
knead dough-2-3 flips
grease a CAST IRON PAN
oven temp 350
check after 45-60 minutes
or two pints of Harp
makes small loaf-double for double pleasure
I normally make 8-12 in March-other times 1 or 2 at a time