Lucy Madden

Potato Soda Bread

Preparation info
    • Difficulty

      Medium

Appears in
The Potato Year: 300 Classic Recipes
The Potato Year

By Lucy Madden

Published 2015

  • About

Like most soda bread, this is best eaten on the day of baking. It is a moist, crunchy bread that is lovely warm with jam or with a bowl of vegetable soup for lunch.

Ingredients

  • 6 oz (175 g) potato, cooked and sieved
  • 12 oz (350

Method

Combine the flour, pinhead oatmeal, bicarbonate of soda (sieved) and salt in a large bowl. Rub in the butter or margarine and, still using your fingertips, mix in the potato.

Stir in the buttermilk – the mixture will seem wet but put it into a 2 lb (900</