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Grandpa McAndrew's Irish Soda Bread recipe

Grandpa McAndrew's Irish Soda Bread recipe


  • Recipes
  • Dish type
  • Bread
  • Bread without yeast
  • Soda bread

My mum bugged grandpa for this recipe but he told her he didn't have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

130 people made this

IngredientsServes: 8

  • 375g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 tablespoons caster sugar
  • 70g sultanas
  • 1 egg, beaten
  • 250ml buttermilk
  • 2 tablespoons margarine, melted

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Grease a cast iron frying pan.
  2. In a medium bowl, mix together the flour, bicarb and sugar. Toss the sultanas with the flour mixture until coated. Make a well in the centre and add the egg, buttermilk and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
  3. Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

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Reviews & ratingsAverage global rating:(104)

Reviews in English (91)

This is actually irish bannock bread which is basically soda with raisins and sultanas.-15 Jun 2011

Thank you for this - Since finding this recipe I have made it at least a dozen times. I have added fennel seeds it's lovely when fresh and when it a few days old tastes great toasted!-12 Feb 2012

Not the soda bread I know and love, which is savoury, but very nice in a fruit scone sort of way. This would go well with jam and it is dead easy to make. But I've got to be honest I was drawn to making it as I was searching for a soda bread recipe, and my surname's McAndrew..... so it had to be tried.-13 Feb 2010


Traditional Irish Soda Bread Recipes

All recipes for traditional soda bread contain flour, baking soda, sour milk (buttermilk) and salt. That's it.

This was a daily bread that didn't keep long and had to be baked every few days. It was not a festive "cake" and did not contain whisky, candied fruit, caraway seeds, raisins (add raisins and it becomes "spotted dog" not to be confused with the pudding made with suet of the same name), or any other ingredient.

There are recipes for those types of cakes but they are not the traditional soda bread eaten by the Irish daily since the mid 19th century.

Here are a few basic recipes. Note that measurements below are in American standards. (An Irish teaspoon is not the same as an American teaspoon measurement.

Note for New Bakers: a fluid cup contains 8 ounces of liquid. A dry ingredient cup contains around 4 ounces by weight. Don't use a liquid measuring cup for dry ingredients. Tsp means Teaspoon.

Of course our great grandmothers just grabbed a handful of this and a pinch of that to make their bread. We modern bakers need help since we don't do it every day.

The best flour to use is "soft wheat" which is called "pastry flour" or "cake flour" today in the US. If you want to try using Irish flour, may I suggest Odlums.

In 1845, about the time that soda bread baking was taking off in Ireland, William Odlum opened a four mill in Portlaoise and his descendants expanded the business over the years until 1988 when it was purchased by a corporation that continues production today. They produce not only the white and wheat flours, but for the modern Irish family, a soda bread mix flour and brown bread mix flour that only needs water added to create a soda bread dough.

The latter mixes are similar to what I create using Saco Cultured buttermilk, flour, baking soda, and salt to create my own "add water" mix for camping trips.

Brown Bread (reminder: 4oz by weight is a dry "cup")

  • 3 cups (12 oz) of wheat flour
  • 1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
  • 14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
  • 1 teaspoon of salt
  • 1 1/2 teaspoon of bicarbonate of soda.

White Soda Bread (reminder: 4oz by weight is a dry "cup")

  • 4 cups (16 oz) of all purpose flour.
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 14 oz of buttermilk
  • 4 cups Stone Ground Whole wheat flour
  • 2 cups White flour
  • 1 1/2 tsp Baking soda
  • 1 1/2 tsp Salt
  • 2 cups Buttermilk

FARLS Recipes

  • Heat a 9 inch iron skillet over low flame on the stove. Lightly dust with flour.
  • Measure 2 cups sifted flour, 1 teaspoon baking soda and 1 teaspoon salt.
  • Make a well in the above and add 1 cup of buttermilk. Thoroughly mix until dough leaves side of bowl.
  • Flour a bread board - put dough on board (sprinkle with a little extra flour - and gently knead 3 or 4 times.
  • Pat dough into a circle the size of the skillet. Cut into farls (fourths) and place on skillet. Cook about 10 minutes on each side.
  • Wrap bread in a tea towel when it is done. This absorbs the baking soda taste and keeps the bread fresh. Eat that day or fry in bacon fat the next morning as part of an Ulster fry.

Notice: no whiskey - no eggs - no cream - nor currants or raisins. This is a basic bread to be served daily, not a dessert.

Dessert breads are like scones or bannocks.

Margaret
Evanston, IL

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Another visitor, Stan Russell from County Down who has been making Farls for many years (He's 75) added a note that Farls also need the step known as "Harning" which is setting them up on edge on the griddle leaning against each other for about 10 minutes so that the edges get finished off.

Stan says he uses an electric griddle these days and it works ok for him. He also adds "When I make wheaten today, due to the poor whole wheat flour here, I usually throw in a bit of wheat bran, and I find this makes it taste a wee bit more like it should."

Stan Russell, now living in Canada

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Theodora Fitzgibbon was a cooking expert from the 1950s and published a number of cook books in her time. Here is a recipe from her for "griddle bread". Cut it into quarters and you have "Farls." I remember my grandmother making this griddle bread in the late 1950s.

Mix together 225 grams (8 oz) of whole meal flour, 50 g (2 oz) of white flour, a table spoon of salt and 1 teaspoon of baking soda. Add the buttermilk, as much as needed to obtain a fairly soft consistency. Roll onto a floured surface and shape into a round. Heat the griddle (or flat-bottomed pan) until a sprinkling of flour turns light golden then put the cake on and cook for ten minutes each side over medium heat. Serve straight from the pan.

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White Soda Bread and Scones

Soda bread only takes 2 or 3 minutes to make and 30-40 minutes to bake. It is certainly another of my &ldquogreat convertibles.&rdquo We have had the greatest fun experimenting with different variations and uses. It&rsquos also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

Ingredients:
1 lb. (450g/4 cups) white flour, preferably unbleached
1 level teaspoon (1/2 American teaspoon) salt
1 level teaspoon (1/2 American teaspoon) breadsoda
Sour milk or buttermilk to mix -- 12-14 fl oz (350-400 ml, or 1 1/2 - 1 3/4 cups) approx.

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First, fully preheat your oven to 450ºF or Gas Mark 8.

Pelican

Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured worked surface. WASH AND DRY YOUR HANDS.

Tidy it up and flip over gently. Pat the dough into a round about 1 1/2 inches (2.5cm) deep and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this.

Bake in a hot oven, 450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 400ºF/Gas Mark 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.


Cheddar Cheese Soda Bread

Egg wash the surface of the bread, mark into 6-8 wedges. Scatter with 4oz (110g) grated cheddar cheese and bake as above.


White Soda Scones

Make the dough as above but flatten the dough into a round 1 inch (2.5cm) deep approx. Cut into scones. Cook for 20 minutes approx. in a hot oven (see above).


White Soda Bread with Herbs

Add 2 tablespoons (2 1/2 American tablespoons) of freshly chopped herbs (eg., rosemary or sage, thyme, chives, parsley, lemon balm) to the dry ingredients and continue as above. Shape into a loaf or scones and bake as for soda bread.


Cheddar Cheese Scones or Herb and Cheese Scones

4 oz. (110g/1 cup) grated mature Cheddar cheese
Egg wash

Make the White Soda bread or herb dough. Stamp into scones, brush the top of each one with egg wash, and then dip into grated cheddar cheese, bake as for soda scones, or use to cover the top of a casserole or stew.


Cheddar Cheese and Thyme Leaf Scones

Substitute thyme leaves for mixed herbs in above recipe.


Rosemary and Olive Scones

Add 1 1/2 tablespoons (1 1/2 American tablespoons + 1 1/2 teaspoons) of chopped fresh rosemary, and 2 tablespoons (2 1/2 American tablespoons) roughly chopped stoned black olives to the dry ingredients and proceed as in the master recipe.


Rosemary and Sundried Tomatoes

Add 1-2 tablespoons (1-2 American tablespoons + 1-2 teaspoons) of chopped rosemary, 2 tablespoons (2 1/2 American tablespoons) of chopped sundried tomatoes to the flour and continue as in the basic recipe. Form into a loaf of bread or scones.


Olive Scones

Make a white soda bread dough with or without herbs. Flatten into a 1-inch (2 1/2 cm) square. Dot the top with whole olives. Brush generously with olive oil, sprinkle with sea salt, cut into square scones and bake as above.


Rosemary and Raisin

Add 3 oz. (75g) raisins and 2 tablespoons (2 1/2 American tablespoons) chopped rosemary to the basic recipe.


Curry and Sultana Bread

Add 1-2 teaspoons of curry powder and 3 oz. (75g) sultanas to the basic recipe.


Seedy Bread

Add 2 tablespoons (2 1/2 American tablespoons) of caraway seeds to the dry ingredients in the basic recipe.


American Emigrants Soda Bread

Add 3 oz. (75g) sultanas and 2 teaspoons caraway seeds, 1 tablespoon (1 American tablespoon + 1 teaspoon) of sugar and 1 beaten egg to the above recipe. Reduce the buttermilk by 2 fl oz. (50ml/1/4 cup).


Liquid

Buttermilk, the thin liquid runoff from buttermaking, is apparently the traditional liquid ingredient. Most commercially available buttermilk in this country is actually artificially soured milk, and somewhat thicker than the real thing. That said, it works perfectly well for the purpose, which is to react with bicarbonate of soda to kickstart the raising process. Prince suggests you can substitute milk soured with lemon juice, which works in exactly the same way – or if you're feeling really thrifty, soda bread is an ideal final destination for sour milk. (Ryan uses milk and red-wine vinegar, which gives his bread a little more of a tang, although it's a fine substitute if that's all you've got in the way of acid.)

Ryan and Allen put olive oil in their bread, which I think is supposed to give it a harder crust and a crumblier interior, but it doesn't make much difference. Allen also adds an egg, but I find her bread slightly too light it could almost pass for a moist yeasted loaf, whereas I want something rather more substantial. Keeping it traditional by just using buttermilk suits me fine.


  • 170g/6oz wholemeal flour
  • 170g/6oz plain flour, plus extra for dusting
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 290ml/10fl oz buttermilk

Preheat the oven to 200C/180C Fan/Gas 6.

Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)

Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.

Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

Recipe Tips

If you don't have buttermilk for the soda bread recipe, you can use half-and-half plain yoghurt mixed with milk. You can also use milk that has been soured by stirring in a tablespoon of lemon juice and allowing it to stand for 10 minutes.


    1. Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
    2. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
    3. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

    I am so glad I found this recipe again! I used it last summer and made the most delicious irish soda bread anyone in my family has ever had! I never saved the recipe and was searching a bit and finally found it again! I can not wait to make this again this week, its truly the most perfect recipe! Thank you for creating it.

    This recipe is great! We love Irish soda bread and - admittedly - this recipe has a slight sweetness to it that is probably more American than traditionally Irish, it is not overwhelmingly sweet at all. Cut back on the sugar if it really bothers you. Buttermilk gives it moisture, as do the raisins. To the comments that you cannot "form a ball" with only two cups of flour, that is true, but you really aren't supposed to make a "ball". I rolled mine out of the bowl with floured hands and it made more of a mound when it landed in my cake pan, which is what soda bread looks like - a mound. Do not expect the dough to look like a yeast bread that you knead and shape.

    This is yummy, authentic or not! I substituted 1/3 of the flour for whole wheat flour and used raw sugar on top, but otherwise made as stated. It was a tiny bit sweeter than traditional Irish soda breads, but I didn't think it was that sweet overall I ate it with Irish cheddar, and it's tasty. Used the KitchenAid with the regular mixing paddle and it worked great. The dough is sticky, as people note, but easy to work with using floured hands as directed. Based on the final product, I wouldn't add more flour.

    I’ve been using this same recipe since 2012. Always a huge hit. I do add more flour as I form the dough and that’s it! So simple to make.

    I could tell something was off in it calling for baking powder. Also, hard to trust recipes that don't give weights of flour - given ratios, assumed the heaviest, scoop and swipe measure for the 2 cups. It worked as a dough, but way too crumbly. No way to slice. Only possible to cut a wedge. Like a giant, not very tasty scone.

    I don't understand why this recipe is so highly touted. 2 cups of flour produced a mushy batter that was impossible to ɿorm into a ball" I added an extra cup of flour and it was still too loose. Very disappointed! Epicurious is usually reliable.

    My 80 year old Irish/Scottish mother in-law says this is the best soda bread she has had since her grandmother made it for her.. I have been making it for 4 years now and never have leftovers..

    Delicious! I made this recipe on March 17, 2020, while self-isolating during the coronavirus crisis. My flour was past its 2018 expiration date, as were my baking soda and baking powder. My "buttermilk" was half sour cream and half tap water. The only ingredients I had recently purchased were the raisins and butter. The soda bread was so good I am making another loaf for my daughter and son-in-law. I will leave it in a bag on their porch and ring the doorbell. If you have bored children at home, baking is a great way to engage them and to practice reading directions and working with fractions. Stay safe until this pandemic runs its course.

    I prefer to add the raisins before the buttermilk, makes it easier to spread them.

    Delish, though it was little wet and I added about 1/4 cup more flour.

    I will also add that I took this out of the oven after exactly 30 minutes. I think 40 would be too long.

    I just finished making this and after cooling for about 10-15 minutes I just sampled some. this looks and tastes way more like a scone than Soda Bread! I prefer my soda bread to be more dense and savory, so I probably won't make this again, but it does taste good! the last time I made soda bread it was from a recipe I think I found here and I recall it had caraway seeds. I will have to find that one again.

    I was recently in Ireland and the authentic soda bread has NO raisins nor is it sprinkled with sugar on top. The original is dense, delicious, and can be eaten with either lunch or dinner. This recipe is typically American, and I would only eat it at breakfast. I prefer the original Irish soda bread.

    Excellent! Used golden raisins as suggested. Loved it.

    Didn’t have buttermilk so used 1 Tbls white vinegar and half and half to make 1cup “buttermilk “. Turned out fine. Batter texture is much like scone or biscuit batter. Yes a little messy but worth it! Sweeter than I’ve had but don’t think I’d change a thing.

    Awesome! Not too heavy and delicious! Added a tad more butter and a little orange zest, just to much up the flavor a bit. Scrumptious!

    I have used this recipe for many years. Don’t know where I got it originally but it’s exact. I have sometimes substituted dry cranberries or dried red currants and they are both wonderful. I also us egg yolk wash on the top before baking and skip th pan. I simply put the ball of dough on a cookie sheet and flatten it to about 1”, score it, egg wash, and sprinkle Demerara sugar on top.

    Even better than my Irish mother’s soda bread from county Cork and she was an excellent baker. This recipe trumps hers because it is a little richer and substantial in texture because it uses baking powder as well as baking soda while still tasting humble and simple. I decrease the sugar to only two tablespooon to balance the sweetness of the raisins but this is only my personal preference. Using golden raisins rather than traditional dark ones bring a special delight to this bread. I make this recipe many times a year and it is always the welcoming awe for any family and guests who get to enjoy it.

    Easy to make and simply the best Irish Soda Bread my husband or I have ever eaten. After having been intimidated by my Irish friends who tout their Irish Soda Breads as absolutely the best, I never bothered to try. Now, with this recipe, this Italian gal has outdone them all! Thank you!

    Very good! This will be my go to each year now. Definitely put flour on your hands or it will be a big mess.

    As written this recipe creates a batter, not a dough. Iɽ love to see the creator of this recipe form this into a ball! I added more flour, by the spoonful, mixing after each addition until a manageable consistency was achieved. Still impossible to form into a ball but at least I would be baking a muffin instead of a pancake. I am stumped that people claim this recipe is great "as is" and wonder how this actually made a bread. Mine is baking now and I hope to have an Irish Soda Scone at best.

    Great recipe-followed it exactly. I will never understand people who change all the ingredients and call it great. It's fine as is.

    Yummy! If you live in a lower elevation or at sea level, you may want to consider baking for a slightly longer time at a slightly lower temperature. 375 was a touch too hot for me.

    This is so easy, a nice simple but delicious recipe! I did soak the raisins in RUM :) brushed the top with heavy cream and gave a sprinkle of RAW sugar - Worried about texture because I used my dough hook on my mixer then shaped with my floured hands and plopped into a sprayed glass pie dish - but it was PERFECT!

    I took the advice from several reviews and it was great! Family loved it. I used 2 1/2 Tb natural sugar (all mixed into dough and none added to top), 3/4 tsp salt, 1/2 whole white wheat & 1/2 all-purpose, added 1 Tb ground flax seed, soured some almond milk, shredded cold butter (rather than cutting it in), and a little less raisins. I did not knead the dough at all just mixed and turned into a well greased cast iron skillet. It was delicious! Will definitely make again.


    White Soda Bread and Scones

    Soda bread only takes 2 or 3 minutes to make and 30 - 40 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

    Ingredients

    450g (1lb) white flour, preferably unbleached

    1 level teaspoon breadsoda

    sour milk or buttermilk to mix - 350-400ml (12-14fl oz) approx.

    First fully preheat your oven to 230ºC/450ºF/Gas Mark 8.

    Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured worked surface. WASH AND DRY YOUR HANDS. Tidy it up and flip over gently. Pat the dough into a round about 2.5cm (1 1/2 inches) deep and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven, 230ºC/450ºF/Gas Mark 8 for 15 minutes, then turn down the oven to 200ºC/400ºF/Gas Mark 6 for 30 minutes or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.

    Copyright Ballymaloe Cookery School

    Brown Soda Bread and Scones

    If the buttermilk is low fat rub 12-25g (1/2-1oz) of butter or cream into the dry ingredients first.

    Ingredients

    225g (8oz) brown wholemeal flour (preferably stone-ground)

    225g (8oz) plain white flour

    1 level teaspoon bread soda (Bicarbonate of Soda/Baking Soda) sieved

    400-425ml (14-15fl oz) sour milk or buttermilk

    First preheat the oven to 200°C/400°F/Gas Mark 6

    Mix all the dry ingredients together in a large wide bowl, make a well in the centre and pour all of the sourmilk or buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board (use wholemeal flour).

    WASH AND DRY YOUR HANDS. Roll around gently with floury hands for a second, just enough to tidy it up. Flip over and flatten slightly to about 5cm (2 inches) approx. Sprinkle a little flour onto a baking sheet and place the loaf on top of the flour. Mark with a deep cross and bake in the preheated oven 45 minutes approximately.

    (In some ovens it is necessary to turn the bread upside down on the baking sheet for 5-10 minutes before the end of baking) It will sound hollow when tapped. Cool on a wire rack.


    Bread Grandpa Recipes

    • Grandpa's Irish Soda Bread

    Try my grandpa's original Irish soda bread recipe. It is a must at eve .

    My mum bugged grandpa for this recipe but he told her he didn't have one. S .

    My mom bugged grandpa for this recipe but he told her he didn't have one. .

    My mother bugged Grandpa for this recipe but he told her he didn't have one .

    This was My Grand Fathers recipe. Hope you all enjoy

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    Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .


    Why the cross in the center? Scoring the dough will help the heat reach the center of the loaf while baking.

    This soda bread is a slightly fancied up Americanized version of the Irish classic, with a little butter, sugar, an egg, and some currants or raisins added to the base. You can bake it in a cast iron frying pan (now that's traditional!) or an a regular baking sheet.

    You can also make a simpler version without eggs or currants, but with some caraway seeds, or you could turn your soda bread dough into biscuits.


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