Favorite Irish Soda Bread
Total TimePrep: 20 min. Bake: 45 min. + cooling
Makes1 loaf (12 wedges)
Sorry but this is not remotely like Soda Bread, it doesn't even look right. 250g plain white flour - 250g plain wholemeal flour - 1 tsp salt - 1 tsp bicarbonate of soda - About 400ml buttermilk
Made this several times and got raves Everyone loved it!!! Easy to make and comes out great each time.
My kids liked this better than I did. I thought it was a little plain and would probably add some cinnamon or something next time, but the kids liked it and it was a fun St. Patrick's Day project to make together.
This is so delicious!! I was looking for something a little Irish to make on St. Patrick's day. I actually substituted wholemeal flour for plain. This gave it a really wholesome taste....and was very filling!!
Made for neighbors and had instant friends,
Irish Soda Bread - direct from Ireland - includes white AND brown flour (2 cups each), 2 fistfuls of bran (whole wheat) flour and 2 1/2 tbsps. porridge oats (Quaker Oats). 1 1/4 tsps. baking soda, 1 1/4 tsps. salt, 2 1/2 level tsps. cream of tartar, 1 1/4 tbsps. sugar, 1 1/4 tsps. butter or margarine. And yes, sour milk or buttermilk (until moist). Raisins are a U.S. addition. And don't forget to draw a cross on top. Bake in preheated oven at 400 degrees for about 45 minutes. Test for doneness with knife until it comes out clean. (Thanks to Brid Vaughn and her mum, 1987.)
Anyone aware of Irish history would know that they were so poor they didn't have raisins and doubtful (unless they were lucky enough to own a cow) they could make buttermilk. A friend made the real thing and told me about it. It has very few ingredients.
Moist & delicious, more a raisin cake than a bread. I made more than a dozen of these for my church's two-day St. Patrick's Day Bake Sale and they sold out in a flash. One gentleman even came back the next day and asked me if I had a baking business and, if so, could he place an order with me for more of these Irish Soda Breads! Of course, I directed him to the Taste of Home website!
Excellent just as written!
Made this bread for St. Patrick's Day. It is delicious, soft inside with a nice crust. The only change I made was to use only a half cup of raisins (plumped), just our preference. Removed from oven at 42 minutes because it was smelling like it might be getting too done - it was perfect then. Thanks, Jan, for sharing this recipe.