Soda Bread

This is the simplest, best, and most authentic recipe there is for Irish soda bread. Fresh from the oven, nithing can beat it, spread with salty Irish butter. This recipe is adapted from The River Cottage recipe (Channel 4 UK).


  1. 2 1/2 cup strong white bread flour or all purpose flour
  2. 1 1/2 cup full cream milk
  3. 1 tbsp freshly squeezed lemon juice
  4. 1 tsp sea salt
  5. 2 tsp baking soda
  6. 1 extra flour for dusting


  1. Combine the milk and lemon juice in a jug stir once then set aside for five minutes to curdle
  2. Preheat the oven to 200 C
  3. Lightly dust a baking sheet with flour
  4. In a large bowl put the flour salt and baking soda Stir in the milk then dust a clean surface with more flour and tip the dough out onto it
  5. Do not knead the dough but form it into a round shape
  6. Pick the dough up and place it on the baking sheet
  7. Use a sharp serrated knife to cut a cross into the top of the bread
  8. Lightly dust the top of the bread with more flour
  9. Put the bread into the oven and immediately drop the temperature to 190 C
  10. Bake for 30-40 minutes or basically until it has a hollow sound to it when you lift it and tap the bottom
  11. Remove to cool on a wire rack – if you like the crust crunchy just leave it to cool as it is but if you like a softer crust wrap the bread in a clean tea towel
  12. Can be served warm or cooled completely The next day it is great toasted with butter and jam (preserves)

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