www.odlums.ie /recipes/traditional-irish-soda-bread/

What you need:

  • 450g/1lb Odlums Self Raising Flour
  • 1 level teaspoon Odlums Baking Powder
  • Pinch of Salt
  • 2 dessertspoons Sugar
  • 50g/2oz Butter or Margarine
  • 1 Egg, beaten
  • 250-300ml/½pt Milk (approx)
  • 125g/4oz Shamrock Sultanas or Raisins (optional)

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
  2. Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
  3. Rub the butter/margarine into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins, if used, and mix through.
  4. Finally add the egg and sufficient milk to make a soft dough, not too wet or sticky. Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
  5. Transfer to the prepared baking tray and shape into a round about 4cm/1½" deep. Cut a cross on top.
  6. Bake for about 40 minutes until golden brown and tapping underneath produces a hollow sound. Serve freshly baked and spread with butter.
traditional irish soda bread

Traditional Irish Soda Bread

Category

Weekly Recipe

Cook Time

40 mins

What you need:

  • 450g/1lb Odlums Self Raising Flour
  • 1 level teaspoon Odlums Baking Powder
  • Pinch of Salt
  • 2 dessertspoons Sugar
  • 50g/2oz Butter or Margarine
  • 1 Egg, beaten
  • 250-300ml/½pt Milk (approx)
  • 125g/4oz Shamrock Sultanas or Raisins (optional)

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
  2. Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
  3. Rub the butter/margarine into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins, if used, and mix through.
  4. Finally add the egg and sufficient milk to make a soft dough, not too wet or sticky. Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
  5. Transfer to the prepared baking tray and shape into a round about 4cm/1½" deep. Cut a cross on top.
  6. Bake for about 40 minutes until golden brown and tapping underneath produces a hollow sound. Serve freshly baked and spread with butter.
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