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This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbookAll in the Cooking.It’s about as simple as bread gets—four ingredients, one bowl, about five minutes to bring together and less than an hour in the oven. If you love soda bread, it’s worth seeking out Irish flour like Odlum’s orKing Arthur’s Irish-Style Flour, since that contributes to the taste, but any all-purpose flour will work fine here.

Margaret Eby


Credit: Sarah Crowder

Recipe Summary

1 loaf


Ingredient Checklist


Instructions Checklist
  • 将烤箱预热至400°F,并用羊皮纸线线。在一个大碗中,将面粉,盐和小苏打一起搅拌在一起,直到合并得很好。在干燥成分的中心制作良好,并倒入1 1/2杯酪乳。

  • Using your hands or a wooden spoon, mix the ingredients until a loose dough forms. You’re looking for a dough that’s soft but not overly sticky or wet, and that holds together enough to make a loaf that can hold its shape on the sheet pan. If the dough is dry and crumbly, add up to 1/2 cup additional buttermilk, a tablespoon or so at a time, until it comes together.

  • When the dough is just mixed together—no streaks of flour or buttermilk—transfer it to the parchment-lined sheet pan. Using your hands, form the dough into a round that’s roughly 8 inches in diameter. Using a paring knife, cut a large “X” across the top of the loaf. Bake until soda bread is nicely browned, and sounds hollow when tapped on the bottom of the loaf, about 45 minutes. Let cool on the baking sheet until just warm, then slice and eat with good butter. To store, wrap in a slightly damp tea towel to prevent the crust from getting too hard, and keep on the counter.