Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Irish Soda Bread Recipe & Video

Printer Friendly Page

Pin It

Irish Soda Bread has a rough golden brown crispy crust with a dense yet tender, slightly moist interior. It is perfect whether sliced and slathered with butter and jam or served alongside a hot bowl of soup or stew. Leftovers make wonderful toast. Serve Irish Soda Bread on March 17, which is Saint Patrick's Day, a day that honors its patron saint, Saint Patrick. It is a national holiday in Ireland. Outside of Ireland, St. Patrick's Day is celebrated by both the Irish and non-Irish. Parades, the wearing of green, and the eating of Irish food has become very popular as "Everyone wants to be Irish on St. Patrick's Day". 

Irish cookbook and food lore author, Maura Laverty, tells us in her lovely book Maura Laverty's Cookery Book that while it may be known as Irish 'soda bread' outside Ireland, "in its native habitat soda-bread is never so-called. We call it "cake" or "cake-bread"". In fact, soda bread encompasses many types of quick breads; from a flat sweet griddle bread, to brown bread, to a dark spicy treacle bread, to a currant and caraway seed bread, to even a raisin soda bread (spotted dick or spotted dog). Yet in its simplest form, Irish soda bread is made with just four ingredients; flour, salt, baking soda, and buttermilk (sour milk). Soda bread gets its rise, not from yeast, but from the baking soda (bicarbonate of soda) reacting with the acid (soured milk or buttermilk). There are debates about whether Irish soda bread should be made from white or whole wheat flour, so to satisfy both camps, this recipe uses both. We are also adding a little sugar for sweetness and a small handful of old fashioned rolled oats. The important thing to remember when making soda bread is to have a quick light hand for both mixing and kneading of the dough. Once the dough is formed into a round, a cross is cut on the top of the bread, some say to "let the fairies out". If truth be told, the cross is really there to keep the bread from splitting during baking and it also makes it easier to cut the baked bread into quarters.

Irish Soda Bread contains buttermilk which has a nice thick creamy texture with a rich tangy buttery taste that makes this bread tender. Whereas in the past it was the liquid left over after churning butter it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before using.

 

Irish Soda Bread: Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flours, sugar, oats, baking soda, and salt. Make a well in the center of the flour mixture and add most of the buttermilk. Using yours hands, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft moist dough.

Transfer to a lightly floured surface and gently knead the dough into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Place the round on your prepared baking sheet and then, with a sharp knife or clean kitchen scissors, cut a 1/4 inch deep "X" across the top of the bread.

Bake for about 40 - 50 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean. You can also test that is fully baked by tapping the bottom of the bread - it should sound hollow. Remove from oven. This bread is wonderful when served warm with butter and jam. It also makes great toast.

Makes one seven inch (18 cm) round soda bread.

References:

Alexander, Stephanie. The Cook's Companion.  Penguin Group (Australia). London: 2004.

Allen, Darina. Ballymaloe Seasons. Roberts Rhinehart Publishers. Niwot, Colorado: 1997.

Allen, Myrtle. Myrtle Allen's Cooking at Ballymaloe House.  Stewart, Tabori & Chang. New York: 1999.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press. Oxford: 1999.

Laverty, Maura. Maura Laverty's Cookery Book. Longmans, Green & Co. London: 1946.

Irish Soda Bread:

1 1/2 cups (195 grams) all-purpose flour

1 1/2 cups (195 grams) whole wheat flour

2 tablespoons (30 grams) granulated white sugar (optional)

2 tablespoons old fashioned rolled oats (optional)

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups (360 ml) buttermilk (soured milk)

 

 

 

 

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC