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The bread will keep, wrapped in plastic, for up to two weeks at room temperature.

Source: Everyday Food, March/April 2003
Total Time Prep Servings



Cook's Notes

Soda bread doesn't require loaf pans: Shape the dough with your hands, then bake on a cookie sheet.

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How would you rate this recipe?
  • JoannaMcGinn
    9 MAR, 2011
    If your "soda bread" has raisins, it's not "soda bread! It's called "Spotted Dog" or "Railway Cake"! If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread." All are tasty, but not traditional Irish Soda Bread!
    • caggreenfeather
      12 MAR, 2017
      That's what I say! I'm surprised Martha fiddled with a classic. Flour, salt, soda, and sour or buttermilk. That's all. I'm sure her recipe tastes good, but it's NOT soda bread.
  • maxinedds
    17 MAR, 2016
    I thought this was the same recipe I had used in previous years from Martha for Irish Soda bread it obviously wasn't. I needed to add at least two additional cups of flour and it was still a sticky mess. The result was a bread that still rose and tasted very sweet but the crumb was tough. Could someone on staff check the recipe?
  • McMurphy
    1 MAR, 2015
    Great recipe, not as dry as other recipes. I watched my grandmother make soda bread many times in Ireland, she would be proud of this one... You do not have to knead dough on surface. I use a large bowl and mix with my hands. It is very wet and sticky but it comes out great. Bake it in a cake pan for a great size and shape.
  • bflogal291
    17 MAR, 2013
    Had to add at least 1 more cup of flour just to get it off the counter and on to the baking sheet. It was still so sticky and did not hold any kind of shape while baking. Not sure this recipe has the right amount of liquid to dry, or maybe just a typo. Either way it did not work out well.
  • Oceanpeg
    14 MAR, 2013
    I was raised on "Green Irish Soda Bread" from a recipe my mom used that she came across in the Newark NJ Star Ledger back in the 1940's, which was similar to this one. Mom made a slight change by adding the green food coloring and melted butter to the buttermilk. She kneaded the raisins in after combining the other ingredients. That recipe had no eggs in it. It had a 1/2 of a teaspoon of cream of tartar in it. Only a few drops of the food coloring used. Will come out darker after being baked.
  • AnaWimsey
    19 MAR, 2010
    You have mentioned several times that it is sometimes difficult to find buttermilk. I make my own. I poured about a quarter cup of cultured buttermilk into a glass pint jar and filled it with regular milk (1% in our house). Put the lid on and shake. Leave the jar in a warm place for several hours, then keep in fridge. When I need buttermilk, I pour out the needed amount and refill the jar, shake, and repeat the process.
    18 MAR, 2010
    That's because this is a DIFFERENT RECIPE. Check your mistakes first. Try going here for the recipe that was on TV:
  • shirley97128
    18 MAR, 2010
    This is not how you made it on the program. You blended the butter into the flour mixture first, then stirred in the butter milk. You people need to start editing each other, there has been to many mistakes lately, which is bad for beginners. You will have them too frustrated to try other things.

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