Irish Soda Bread
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 172.6
- Total Fat: 2.1 g
- Cholesterol: 1.8 mg
- Sodium: 279.1 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 1.4 g
- Protein: 5.1 g
View full nutritional breakdown of Irish Soda Bread calories by ingredient
Introduction
Soda bread is simple to make. It does not need to rise and it takes less than 5 minutes to knead. This soda bread recipe came from County Cork in Ireland by way of my great grandfather’s cousin. Soda bread is simple to make. It does not need to rise and it takes less than 5 minutes to knead. This soda bread recipe came from County Cork in Ireland by way of my great grandfather’s cousin.Number of Servings: 14
Ingredients
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4 cups all-purpose white flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
2 tablespoons shortening
2 ½ cups of lowfat buttermilk
½ cup raisins
Tips
If the bread start to brown on the top and is not finished cover with tin foil to prevent burning.
Directions
Preheat the oven to 350 degrees F. Spray a 10 inch baking pan with nonstick cooking spray.
Sift flour, baking powder, baking soda, salt and sugar into a mixing bowl.
Add shortening and mix together with your hands until shortening is combined with dry mixture. Add raisins (optional). Add buttermilk a little at a time and continue to combine with your hands. Reserve 2 tablespoons of buttermilk. Combine and lightly knead the dough for a couple of minutes.
Form the dough into a dome shape and make an “X” with a knife on top of the loaf. Brush with buttermilk. Bake bread in a greased Dutch oven 10 inches across.
Bake for 45 minutes on 350°F. Check bread by inserting a toothpick. If the toothpick comes out clean it is done, if not continue to bake, checking every 5 minutes. Cover the bread with tin foil to ensure the top doesn’t get over cooked.
Serving Size: Makes 14 2 inch pieces
Sift flour, baking powder, baking soda, salt and sugar into a mixing bowl.
Add shortening and mix together with your hands until shortening is combined with dry mixture. Add raisins (optional). Add buttermilk a little at a time and continue to combine with your hands. Reserve 2 tablespoons of buttermilk. Combine and lightly knead the dough for a couple of minutes.
Form the dough into a dome shape and make an “X” with a knife on top of the loaf. Brush with buttermilk. Bake bread in a greased Dutch oven 10 inches across.
Bake for 45 minutes on 350°F. Check bread by inserting a toothpick. If the toothpick comes out clean it is done, if not continue to bake, checking every 5 minutes. Cover the bread with tin foil to ensure the top doesn’t get over cooked.
Serving Size: Makes 14 2 inch pieces
Member Ratings For This Recipe
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CD13583248
This has officially become our fave.
Funny enough, what others complain about (dough very liquid), changed my world. I hate sticky dough. This recipe allows me to use a wooden spoon to knead the dough in the bowl, without touching it. It works like a charm. Then cast iron pan in oven. Tastes great - 5/17/14
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SILENTPAWZ
It wasn't really even 'dough'-almost more like a batter. I wasn't too sure how it would turn out, but I baked it in a large round dish and it came out great! - 3/18/12
Reply from SAMANTHA_SP (3/26/12)
Next time you bake it try adding more flour as you knead it. I add 1 tablespoon at a time until it is more like a dough consistency.
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IAMWINNING
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SILVERBRUSH
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CMFARRELL36
