White Soda Bread

Recipe courtesy Darina Allen

Show: Food Network SpecialsEpisode: Tasting Ireland

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
30 min
Level:
Intermediate
Yield:
one loaf

Times:

Prep: 10 min
Inactive Prep: --
Cook: 30 min
Total:: 40 min

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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.

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Comments & Reviews

recipe White Soda Bread
Margaret Houston, TX 03-10-2009
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Measurement confusion
Rated: 5 stars out of 5

Use 1 tsp. salt and baking soda. Every measurement conversion site I've found says that a British teaspoon and an American... teaspoon are the same, only at the tablespoon level does it vary (an American Tablespoon = 3 teaspoons, a British Tablespoon = 4 teaspoons). The note is confusing, as is the 1 teaspoon / 1/2 American teaspoon comment in the ingredient list. Even if the recipe was cut down from something that was measured in British tablespoons, the variance in 1 teaspoon wouldn't be correct, either a teaspoon is right or it isn't, whichever side of the pond you are on.Read more
recipe White Soda Bread
Lynne Pocatello, ID 03-24-2008
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**Nice bread, let it cook, its not burning!
Rated: 4 stars out of 5

This was the first time I'd made a soda bread. I was alarmed by how much the bread darkened. And was also worried about the... size the recipe said to pat the dough out, seemed too thin and too hot an oven. But I was very happily surprised. The bread turned out chewy, moist and tasty. This is a keeper recipe.Read more
recipe White Soda Bread
Marc valencia, CA 03-30-2007
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Authentic Soda Bread
Rated: 5 stars out of 5

This bread is very similar to the soda bread I've enjoyed in Ireland many times. Although easy to put together, it's... surprisingly tasty as is. Of course, it's extremely well suited to butter or fruit spreads, and just plain delicious when served with soups, stews, or even chili. The recipe as written is a little confusing, however. Be sure to use 1/2 tsp of salt and baking soda (i.e. just ignore the Note). I usually find that 1/2 tsp baking soda sufficiently neutralizes the acid in 1 cup of buttermilk, so I actually used 3/4 tsp of baking soda for this recipe (which uses roughly 1.5 cups of buttermilk). Also, I would recommend using 12 oz of all purpose flour mixed with 4 oz of pastry or cake flour. Flour in Ireland has a much lower protein content than flour in the U.S. So using some pastry or cake flour helps produce a softer crumb more similar to the soda bread in Ireland. Also, I would recommend baking this in a cast iron skillet instead of a baking sheet if possible. This will produce a wonderful, firm crust on the bottom of the loaf that is just plain amazing!Read more
recipe White Soda Bread
Edward Chesterland, OH 03-23-2007
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Good stuff
Rated: 5 stars out of 5

The bread turned out great! I can definitely see putting raisins or some other fruit in the mix, as well, but eating it while... it is still warm with butter was delicious. It was incredibly easy to make, with little clean-up. We used 1 and 1/2 teaspoons of salt and baking soda. I believe that is the closest conversion to 1 tablespoon equalling 1 tablespoon plus one teaspoon.Read more
recipe White Soda Bread
RICHARD covina, CA 03-17-2007
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great foods
Rated: 5 stars out of 5

i love the ideas of cooking
recipe White Soda Bread
Ken Walnut Creek, CA 03-10-2007
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Come on, what's with the recipe?
Rated: 3 stars out of 5

Only four ingredients, and I can't figure out how much to use of two of those. Someone who has tried this, please help. ... Ken, Walnut Creek, CARead more