Irish Soda Bread

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The Cooking Book Traditional

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Prep time: 10 mins

Cook time: 35 mins

A traditional yeast-free bread. In baking, buttermilk produces a lighter texture than plain milk.

Good with a bowl of hot soup or with a wedge of good farmhouse cheese and cooked ham.

Leftovers will become dry after a day, but make good toast and croutons for soup. Or, make breadcrumbs for using in other dishes, and freeze until needed.

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Ingredients Method

Ingredients

450g strong white bread flour , plus extra for dusting
2 tsp bicarbonate of soda
2 tsp cream of tartar
1 tsp salt
60g butter, diced
300ml buttermilk ,

Method

Step 1

Preheat the oven to 220°C (425°F/Gas 7) and flour a baking tray. Sift the flour, bicarbonate of soda, cream of tartar, and salt into a mixing bowl and stir together. Add the butter and rub in with your fingertips to form fine crumbs.

Step 2

Make a well in the centre of the dry ingredients. Pour in the buttermilk, then mix to form a soft dough. Tip the dough on to a lightly floured work surface and knead lightly, then shape into a ball and roll around to smooth the surface.

Step 3

Place the ball on the prepared baking tray, flatten slightly, and very lightly dust with flour. Use a floured knife to cut into 6 sections without cutting all the way through the dough.

Step 4

Bake for 30–35 minutes, or until the bread is well risen, golden brown, and sounds hollow when tapped on the bottom. Transfer to a wire rack and leave to cool.