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Irish Soda Bread

Irish Soda Bread

By The Cooking BookPublished on 21 April 2022A 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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Time and servings

45 minsTotal time
10 minsPrep time
35 minsCooking time

Ingredients

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