Irish soda bread

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Results 121-135

• emmabox

  14 January 2013

  emmabox rated and commented on this recipe

  

  I read the comments and thought I give it a try. I used (selfmade) sour milk and was a bit concerned because the dough was VERY moist and lumpy but in the end it was very lovely. Next time I think I'll use yogurt and bake it in a round baking pan.

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• Renster

  20 January 2013

  Renster commented on this recipe

  just made this, but forgot to put the salt in does salt make it rise or is it just for taste?

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• Candy Smith

  19 February 2013

  Candy Smith commented on this recipe

  Used milk that had just gone off and all white flour. Needed a bit more flour than the recipe stated, as the dough would have been too sticky. Also baked it for longer. Came out lovely. Will make again.

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• wallyfrenchchef

  24 February 2013

  wallyfrenchchef rated and commented on this recipe

  

  Fantastic. Tastes great, textures great. Very easy to make. Substituted buttermilk for milk + lemon juice worked amazing. Even the French love it. Don't think I'll ever make one that'll be let cool down before it is eaten. Will be making more very soon.

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• Verity Bennett

  06 March 2013

  Verity Bennett rated and commented on this recipe

  

  A great recipe. Simple, no fuss and the end results taste amazing.

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• Chicitysue

  14 March 2013

  Chicitysue commented on this recipe

  I am sorry several people had got hard bread from using this recipe. Part of cooking is the technique. The recipe says, "then bring the dough together very lightly with your fingertips (handle it very, very gently)." Notice your are not really "kneading" the dough. You also have to do this as fast as possible. The bicarbonate of soda reacting with the buttermilk or soured milk is the leavening that makes it rise. It starts immediatly so you have to be quick and your oven has to be ready. Also many recipes say make sure you do not use bread flour and some suggest using some cake flour. Irish wheat was a soft wheat. Also, many notes on soda bread recipes say it shouldn't be wet or dry, so you may have needed to add a bit of flour or of buttermilk to make it the right consistency. I doubt if those who hated it will try again, but I hope newcomers will be careful on their techniques. It's a type of "quick" bread.

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• Budlette

  15 March 2013

  Budlette rated and commented on this recipe

  

  Have used this recipe many times ! Altered ingredients slightly to suit my other half,added an additional 100 grams of oats and 1 extra tsp bicarbonate of soda. Thanks to other readers for the tip on how sour the milk with lemon juice. I have used 250 ml yoghurt and 250 ml milk

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• jctomkins

  17 March 2013

  jctomkins commented on this recipe

  Just made this for a St. Patrick's Day brunch. Couldn't get buttermilk so used plain yoghurt instead and it was delicious! Really easy to make and a very satisfying to eat.

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• Treemouse

  20 March 2013

  Treemouse rated and commented on this recipe

  

  This was the first time that I have attempted bread of any description, and it was perfect. I substituted plain yoghurt for the buttermilk and it was so tasty and moist. About to make my second batch :)

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• Kchalmers

  14 April 2013

  Kchalmers commented on this recipe

  I have made this recipe a few times and it always tastes greats, the only problem I have is when I put the buttermilk and stir it doesn't all seem to mix together has anyone else had this problem?

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• Bigspottedcat

  23 April 2013

  Bigspottedcat rated and commented on this recipe

  

  Mine has been in the oven for 2 hours and it is still gloopy.... What have I done wrong?

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• Bigspottedcat

  23 April 2013

  Bigspottedcat commented on this recipe

  Mine has been in the oven for 2 hours and it is still gloopy.... What have I done wrong?

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• Bigspottedcat

  11 May 2013

  Bigspottedcat commented on this recipe

  OK - made this 5 times now and have a few pointers for beginners: 1. Use a sieve for the flour and Bicarb 2. Baking Soda does not work as well as Bicarb 3. Mix rapidly with a knife and treat the dough gently 4. Lay it out thinly Mine takes 45 min and then another 10 min turned over. No idea how they do it in 35. The dough is not even brown (Fan 175)

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• Fi

  13 May 2013

  Fi rated and commented on this recipe

  

  Made a few times now, always turns out well. This recipe produces very traditional tasting soda bread. Definitely recommended if you want a taste of Ireland, the shop bought stuff in the UK isn't nearly as good.

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• Ashley

  16 May 2013

  Ashley rated and commented on this recipe

  

  I took a chance on the milk soured with lemon juice and wasn't confident that the sloppiest, roughest dough I have ever produced by any method, would do what it was supposed to in the oven - but it was absolutely wonderful. Looked a bit like a hedgehog, but toasted with some smoked cheese and onion relish it tasted heavenly!

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Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter , cut in pieces
• 500ml buttermilk

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Difficulty and servings

Makes 1 loaf

Preparation and cooking times

Takes 45-55 minutes

(for up to 1 month)

Ingredients

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 25g butter , cut in pieces
• 500ml buttermilk

Per slice

296 kcalories, protein 11g, carbohydrate 56g, fat 5 g, saturated fat 3g, fibre 5g, salt 1.21 g

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