Irish Soda Bread

A true quick bread that requires no yeast, this loaf gets its tender crumb from buttermilk.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.

Review now

Ingredients

3 1/4 cups bread flour, plus extra for dusting		1 tsp salt
2 tsp baking soda		4 tbsp butter or lard, diced
2 tsp cream of tartar		1 1/4 cups buttermilk or 1 1/4 cups whole milk mixed with 1 tsp cider vinegar

Prep: 10 min Total: 45 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
Preheat the oven to 425°F (220°C). Dust a baking sheet with flour. Sift the flour, baking soda, cream of tartar, and salt together into a bowl. Add the butter and rub in with your fingertips to form fine crumbs.
2
Make a well in the center. Pour in the buttermilk and then mix to form a soft dough. Knead briefly on a lightly floured work surface. Shape into a ball, then roll on the work surface to smooth the surface.
3
Place on the baking sheet, and lightly flatten the top. Using a floured knife, cut into 6 equal wedges, without completely cutting all the way through the dough.
4
Bake for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom. Transfer to a wire rack and let cool.

Chime In