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21 ratings

Recipe by Margaret Hickey

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1. Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
2. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
3. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Per slice

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

Latest comments and suggestions

Results 41-50

• my_dunh

  21 April 2009

  my_dunh rated and commented on this recipe

  

  This soda bread is so easy to make, and so tasty!! I made two buns using only 1/4 of the ingredients and baked them for 25 minutes. Yum!

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• Jackie

  12 May 2009

  Jackie commented on this recipe

  My OH is Irish and was impressed at how authentic this tasted. Baked it on a pizza stone then served it on the same stone which kept it warm a bit longer. Tasted great with salted butter and marmalade.

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• Jackie

  12 May 2009

  Jackie rated and commented on this recipe

  

  Forgot to rate - oops!

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• samstone

  20 June 2009

  samstone commented on this recipe

  Tried it ate it loved it as did all the family. Will make again and again. Don't know how cmcewan got a bowl of glue but I would try it again cos it's great.

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• Helen

  11 August 2009

  Helen commented on this recipe

  I made this last night for the first time. I'm in Canada and so wasn't used to the measurements -- I am not sure what I did wrong, but I only ended up adding half the buttermilk because it was already so liquidy. It still turned out reasonably well, but not great. I'll have to get a scale next time and make sure everything is exact.

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• porkybaby

  02 September 2009

  porkybaby commented on this recipe

  Can I bake this bread in a loaf tin?

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• MrBill

  08 September 2009

  MrBill commented on this recipe

  Re - porkybaby - bake in a loaf tin? Haven't tried this but I would suggest using the given oven setting for 20mins, then dropping by about 20degC for another 20 to 25 mins. If you fail to leave it longer (than the original recipe suggests) it may not cook out the flour all the way through. Just a thought....

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• thabo

  13 October 2009

  thabo rated and commented on this recipe

  

  Simple recipe for a great "brings me back home" loaf! I am cautious about the consistency of the mix so try to keep it sloppy enough to settle yet elastic enough to pick up with one hand... turns out perfectly! I do suggest a bit longer in the oven. Porkybaby: Tin is fine, just coat the tin with the plain flour then sprinkle more on top of the mix in the tin. 4 stars as I never give 5!

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• louise789

  28 October 2009

  louise789 rated and commented on this recipe

  

  Absolutely yummy recipe and so so easy to make! I have been eating my (irish born) mother-in-law's version for years and never felt it was anywhere near as good as the bought stuff (it comes out like a doorstop - so tough and strongly tasting of soda..), which was such a shame as homemade fare is usually so much better. Well I've found the ultimate recipe now (ie this one!), which I cooked for her on sunday. She did say she enjoyed it but I noticed she didn't ask for the recipe (although did grudgingly ask for a few details of it). Father-in-law loudly said it was the best bread he'd eaten. Tee hee.

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• meena

  06 November 2009

  meena commented on this recipe

  Recipe produced a perfect soda bread. Yumm!

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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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