Traditional Irish Soda Bread
Adapted from Darina Allen
This traditional Irish soda bread recipe is adapted from Darina Allen, an Irish chef and founder of Ballymaloe Cookery School. It is a great way to incorporate a little Irish tradition into your baking! Four simple ingredients and no rise time make this recipe quick and easy.
450 g Heritage White Flour or Heritage Bread Blend
1 tsp Salt
1 tsp Baking soda
1 1/2 C Buttermilk
Heat oven to 450 degrees.
In a large bowl, sift together flour, salt, and baking soda. Slowly stir in the buttermilk until the dough comes together into a slightly sticky ball. Avoid over mixing.
Place dough on a parchment lined baking sheet.
Shape the dough into a flat circle about 1 ½ inches thick.
Cut a deep X across the center of the dough that reaches all the way out to the sides.
Place it in the oven for 15 minutes at 450F.
After 15 minutes, reduce heat to 400F and bake for another 10-15 minutes or until a toothpick inserted into the thickest part comes out clean. If the loaf is done, it should sound hollow when you tap the bottom.
Cut and serve immediately and don’t hold back on the butter - Irish, if possible
Just add a handful of raisins to your mix. Say 2oz – Just make sure you toss them in little flour before you add. In the USA I add golden raisins as they are equivalent to sultanas.
How much flour, please.
I’m a newby!
Married to an Irishman, learned and love my Irish soda bread!!!!
Your recipe sounds much like my grandma O’Connell’s. However, how do I adjust your recipe for the addition of raisins?
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