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Amazingly Easy Irish Soda Bread

Amazingly Easy Irish Soda Bread

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MP Welty

A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
  3. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
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Reviews

TMoore
960
4/14/2003

I used by KitchenAid Stand Up Mixer and the whole thing took 10 minutes at best to prepare. And, it was delicious! I would recommend turning the oven down just a hair and cooking it for a little longer. I've made this now a couple of times and sometimes the outside seems done, but the inside is doughy. Longer cook time; lower heat. Great recipe!

GABRIELLESMOM
780
4/14/2003

I didn't rate this recipe as high as "Irresistible Irish Soda bread" simply because there was some kneading involved which was just a bit more difficult than pouring a batter. However, I LOVED this bread recipe. It had a very flaky crust and was so delicious. I will definitely keep this one around.

AggieFan92
734
3/16/2006

Yummy! I substituted 1 c. of whole wheat flour for 1 c. of the all-purpose, used butter instead of margarine, AND flattened the ball of dough a bit before baking. It turned out great -- we all loved it and I will be making it often! (Oh, and you probably don't need all that butter and milk to brush on top - a couple of tablespoons would be plenty.)