Recipe: White Soda Bread

White Soda Bread
White Soda Bread


340g plain flour
5g salt
5g bicarbonate of soda
290ml buttermilk

Preheat the oven to 200C.

Sieve the flour, salt and bicarbonate of soda into a large bowl and stir.

Make a well and pour in the buttermilk, then mix quickly to make a dough.

Place on a lightly floured surface and knead briefly, you almost want to treat the dough like it’s really hot when you’re kneading it, handling it as little as possible. Then form into a round and flatten slightly before placing it on a lightly floured baking sheet.

Cut a cross in the top with a sharp knife and bake for about 30 minutes or until the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack.

5 thoughts on “Recipe: White Soda Bread”

  1. We called this Daddy’s Bread. Mammy made one cake of it everyday and 2 cakes of brown bread (wheaten). We found that Daddy’s Bread was best on the day it was made, so that was why she made only one cake of it at a time.

    1. Definitely at it’s best on the day it’s baked, but can be made into breadcrumbs and frozen, if it makes it through the day :)

      1. Yanks, apparently, and I’m pretty sure I saw a recipe for brown soda on the back of a bag of Odlum’s wholemeal flour too. I’ve heard of all kinds of daft things people make ‘soda bread’ with. I’ve even saw some recipes that didn’t even use baking soda! I mean, I can forgive people getting soda bread and spotted dog mixed up, but I can’t forgive putting in margarine, cream of tartar (er, that’s what the buttermilk’s for), eggs, yeast!, butter, cream, caraway seeds, pumpkin seeds, … sure, you can add these things to the recipe, but then it’s not soda bread.

        Also, here’s why Rachael Allen shouldn’t be allowed bake:

        Here’s the real thing, done right:

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