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Irish Soda Bread (split from Ontario board)

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pippi1807 Nov 18, 2011 09:40 PM

This is my favorite Irish Soda Bread Recipe from Land O Lakes. Enjoy.

Irish Soda BreadA traditional Irish-inspired round quick bread made with buttermilk and currants or raisins.
15 min.prep time 45 min.total time
12 servings (1 loaf )
5 Stars 4 Ratings
Ingredients
2 1/2 cups all-purpose flour3 tablespoons sugar2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/3 cup cold Land O Lakes® Butter1 1/4 cups buttermilk*1/2 cup currants or raisinsDirectionsHeat oven to 375°F. Combine all ingredients except buttermilk and currants in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.

Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto greased baking sheet. Pat into 6-inch circle. Cut 1/2-inch deep “X” in top of dough with sharp knife.

Bake for 30 to 35 minutes or until golden brown. Serve warm.

*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 10 minutes.

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  1. h
    Herne RE: pippi1807 Nov 18, 2011 09:45 PM

    Thanks pippi. It is the recipe I'll use. Where do I get the butter milk this time of year?

    9 Replies
    1. re: Herne
      y
      Yongeman RE: Herne Nov 18, 2011 09:52 PM

      Not sure what the time of year has to do with buttermilk availability. Every supermarket carries it all the time.

      1. re: Yongeman
        h
        Herne RE: Yongeman Nov 19, 2011 06:42 AM

        Not available at all stores all the time. It is not available at the stores I shop at during the winter (or rarely) presumably because its a summertime product or was.

        1. re: Herne
          TorontoJo RE: Herne Nov 19, 2011 08:02 AM

          I have never NOT seen buttermilk at my Loblaw. I buy it year round for baking.

          In a pinch, you can substitute with a mixture of a cup of milk and a tablespoon of white vinegar. Some say to put the vinegar in the measuring cup, then add milk to equal a cup. Either way works fine.

          1. re: TorontoJo
            h
            Herne RE: TorontoJo Nov 19, 2011 08:04 AM

            Where is your Loblaw?

            1. re: Herne
              TorontoJo RE: Herne Nov 19, 2011 08:13 AM

              Yonge and Yonge Blvd (the one between York Mills and Lawrence).

              1. re: TorontoJo
                h
                Herne RE: TorontoJo Nov 19, 2011 09:22 AM

                OK thanks. I never go in that area but maybe its time I did.

                1. re: Herne
                  opinionatedchef RE: Herne Nov 19, 2011 10:11 AM

                  herne, you can also sub plain yoghurt. and you can use buttermilk powder. there's a recent CH homecooking thread on it if you do a search.

                  1. re: Herne
                    TorontoJo RE: Herne Nov 19, 2011 10:54 AM

                    Before you go out of your way, just check in your nearest large grocer. Look where the milk/cream/half and half are stocked. It's usually sold in a 1 litre carton.

        2. re: Herne
          p
          pippi1807 RE: Herne Nov 19, 2011 07:31 AM

          If you look at the bottom of the recipe there is a formula for making your own buttermilk. It is not as good but it is the way a lot of people make Buttermilk when it is not available.

        3. paulj RE: pippi1807 Nov 19, 2011 01:02 PM

          What goes into Soda bread is a subject of great debate.
          http://www.sodabread.us/
          argues that it should (if it is to be traditional) only have flour, salt, baking soda, and buttermilk. The baking soda reacts with the sour buttermilk to produce the leavening. It is, in a sense, biscuits without the fat.

          Sugar, currants and butter move it into cake territory. They also give it a better shelf life, and to modern taste make it more interesting.

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