- Dish type
- Bread without yeast
- Soda bread
A nice light soda bread made with buttermilk and soured cream. This recipe includes dried fruit which you can leave out if you prefer a plain soda.
620 people made this
- 500g plain flour
- 100g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 3/4 teaspoon salt
- 500g sultanas or raisins
- 1 tablespoon caraway seeds
- 2 eggs, lightly beaten
- 300ml buttermilk
- 250ml soured cream
MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min
- Preheat oven to 180 C / Gas 4. Grease a 23cm round cast iron frying pan or a 23cm round cake tin.
- In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, bicarb, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and soured cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared frying pan or tin and pat down. Cut a 10x1cm deep slit in the top of the bread. Dust with reserved flour.
- Bake in a preheated 180 C / Gas 4 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Reviews & ratingsAverage global rating:(730)
Reviews in English (611)
by M Unit
My Great grandmother (also from Ireland) used a very similar recipe; this is the only other time that I have seen it calling for the 'X' on the top. However, we use melted butter/margarine (1 cube melted) instead of the sour cream and we scale the raisins down to approximately 3/4 to 1 cup; we dip the knife into the flour and then make our 'X'. We don't put seeds in ours. This was the first recipe that my cousins and I were taught to make when we were young girls, or 'wee ones' as our Grandmother called us. For some strange reason, the best bonnets (Great grandma said that they weren't loaves but "bonnets of bread") seemed to come from my mother's oven...an old Wedgewood. Now they come from my kitchen...I have an 'old Wedgewood' now.-09 Nov 2005
by Despina Belle-Isle
This recipe is so delicious, I have made it twice in the last three weeks. Instead of 3 cups of raisins used 1 cup raisins, 1 cup dried cranberries and 1 cup chopped dried apricots. The most recent time, I substituted Splenda for the sugar without any real change in taste. I also divide it into 16 servings rather than 8. At that rate it's about 175 calories a slice and not bad for a mid-morning snack.-19 Feb 2007
This bread is PHENOMENAL! I was a little nervous at its consistency as during the preparation phase, it doesn't resemble a typical bread loaf. It was more like very loose chocolate chip cookie dough, but that's ok -- that's the way it should be. This was delicious beyond words and is now a part of my permanent recipe collection.-11 Mar 2002