Rating: 4 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

"My mother, Elizabeth O'Connell, now 82, still makes this soda bread every day," says Allen.Scoring a deep cross into the surface of the dough is called "blessing the bread." Because the bread uses baking soda as a leavener, it requires minimal kneading and no rising, so you can bake it just before supper and serve it warm.

Darina Allen
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
1 loaf, 12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Add buttermilk to flour mixture; stir until blended (dough will be sticky). Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough into an 8-inch round loaf; place on a baking sheet coated with cooking spray. Cut a 1/4-inch-deep X in the top of the dough.

  • Bake at 450° for 15 minutes. Reduce oven temperature to 400° (do not remove bread from oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

Nutrition Facts

169 calories; calories from fat 10%; fat 1.9g; saturated fat 0.9g; mono fat 0.1g; poly fat 0.2g; protein 6.2g; carbohydrates 32.4g; fiber 3g; cholesterol 6mg; iron 1.7mg; sodium 355mg; calcium 10mg.
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