White Soda Bread

Recipe courtesy Darina Allen

Show: Episode:

Picture of White Soda Bread Recipe Photo: White Soda Bread Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 15 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
one loaf
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 pound (450 grams/ 3 1/4 cups) white flour, preferably unbleached
  • 1 level teaspoon/1/2 American teaspoon salt
  • 1 level teaspoon/1/2 American teaspoon bread soda (baking soda)*see note
  • Sour milk or buttermilk to mix - about 12 to 14 fluid ounces (350 to 412 milliliters)
  • *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon

Directions

First fully preheat your oven to 450 degrees F (230 degrees C).

Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.

WASH AND DRY YOUR HANDS. Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 15 reviews

  • on March 17, 2013

    Flag

    I wasn't so sure this bread would turn out as it is such a simple, easy recipe. It turned out perfect. I was serving Corned Beef and Cabbage for St. Patrick's Day and this was just what we wanted. We did use 1 teaspoon salt and 1 teaspoon baking soda with 3 1/4 cups flour and 1 1/2 cups cold buttermilk (lowfat plus a couple more tablespoons buttermilk to make it come together. I did kneed it for 10 seconds to bring it all together on my floured surface. After cutting the top, I placed it on a flat cast iron skillet and put it in my oven for the exact time specified. It came out golden brown, hearty, and delicious. We'll make it with our favorite soups in the future and it'll be perfect. We also live at high altitude and we baked it at 450 degrees in an electric oven with no problem or change in recipe. Would highly recommend as a go to bread!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 20, 2013

    Flag

    The flavor is bland. Next time I'll add some sugar and ??

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 12, 2012

    Flag

    I never use eggs-sugar-butter-those go in cakes
    I use 2 cups flour
    1 1/2 tsps baking powder
    3/4 tsp salt
    1/4 tsp baking soda

    243 caraway seeds
    handful of raisins
    mix dry stuff
    1 cup buttermilk
    knead dough-2-3 flips
    grease a CAST IRON PAN
    oven temp 350
    check after 45-60 minutes
    or two pints of Harp
    \makes small loaf-double for double pleasure
    I normally make 8-12 in March-other times 1 or 2 at a time

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Soda Bread

Soda Bread

By: Claire Robinson
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.