Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
Rub the butter/margarine into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins, if used, and mix through.
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.
Transfer to the prepared baking tray and shape into a round about 4cm/1½" deep. Cut a cross on top.
Bake for about 40 minutes until golden brown and tapping underneath produces a hollow sound. Serve freshly baked and spread with butter.
Behind Every Bake
Traditional Irish Soda Bread
CATEGORY: Weekly Recipe
COOK TIME: 40 mins
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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:
Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
Rub the butter/margarine into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins, if used, and mix through.
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.
Transfer to the prepared baking tray and shape into a round about 4cm/1½" deep. Cut a cross on top.
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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