Monday, May 9, 2011

Irish Soda Bread

I just love making fresh bread on a cool rainy day like today.
Here is one of my super-easy favorites.


Vegetable oil, for brushing (or Pam)

4 cups all-purpose flour, plus extra for dusting

1 tsp salt

1 tsp baking soda

1 ¾ cup buttermilk

1. Preheat the oven to 425. Brush a cookie sheet with oil

2. Sift the flour, salt, and baking soda together into a bowl. Make a well in the center and pour in most of the buttermilk. Mix well, first with a spoon, then with your hands. The dough should be very soft but not too wet. If necessary, add the remaining buttermilk.

3. Turn of the dough onto a lightly floured counter and knead lightly and briefly. Shape into an 8-inch round. Put the loaf onto the prepared cookie sheet and cut a cross in the top with a sharp knife.

4. Bake for 25-30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom with your knuckles. Transfer to a wire rack to cool slightly and serve warm.

Printer Friendly PDF

*Taken from “Making Fresh Bread” (Parragon Books Ltd)

1 comment:

  1. You know I'm a little wary of yeast breads because of the amount of time they require. I'll have to test this recipe out. Thanks for sharing.


Your comments are such a blessing to me.

"Let us hold fast the confession of our hope without wavering, for he who promised is faithful. And let us consider how to stir up one another to love and good works, not neglecting to meet together, as is the habit of some, but encouraging one another, and all the more as you see the Day drawing near. " Hebrews 10:23-25