Name: Irish Soda Bread
Yield: One 7- to 8-inch loaf, about 8 servings
Cuisine: American
Ingredients: 1½ cups buttermilk; 1 teaspoon baking soda; 1 tablespoon sugar; 1 teaspoon salt; 3 cups unbleached all-purpose flour

Preparation info

One 7- to 8 inch loaf, about
8
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

Most American versions of soda bread are slightly sweet and contain raisins and/or caraway seeds—a variation of the classic called Seedy Bread. This plain soda bread and its whole wheat variation are adapted from Full and Plenty: Breads & Cakes (Anvil Books, 1985) by Maura Laverty, a classic Irish cookbook (see an adaptation of Laverty’s barm brack, a yeast-risen tea cake).