Herb Irish Soda Bread

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4-6

    • About This Recipe

    “I’ve tried bakery and grocery store Soda bread and found it Dry and flavorless. I was watching Cooking live and saw this made with a few different ingredients. I didn’t have buttermilk. I used rosemary and parsley for my spices–you can choose your own.”

    Ingredients

  • 1/4 cupvinegar
  • milk
  • 3 1/4 cupsall-purpose flour
  • 1/2 teaspoonsalt
  • 1tablespoonbaking soda
  • 2tablespoonsspices
  • 2teaspoonsspices
  • flour( for kneading)

    • Directions

  • Preheat oven to 450°F degrees.
  • Put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes.
  • In a large bowl mix together dry ingredients.
  • Add liquid and mix together slowly by hand until dough forms.
  • Turn onto floured surface.
  • Gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick.
  • Place in a baking pan (your option).
  • Cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width).
  • Place in oven and bake for 20 minutes.
  • Reduce oven to 400°F and bake 15-20 minutes longer.
  • Remove from oven when golden brown.

    • Reviews

  • “Bill thanks for sharing this recipe. It has a lot of flavor. I used thyme, oregano and parsley and served with butter. It was fantastic. I have had soda bread in the past and this was much lighter than what I remembered.”

  • “My bread looked nothing at all like the picture.Like a prior rater, I found it dry.I used thyme and rosemary to flavor it and it was too strong of a combination of herbs.I won’t be making this again.”

  • “This was good, but I had to add close to another cup of flour in order to handle it at all.”

  • “I made this for St. Patrick’s Day this year to go with the corned beef and my whole family loved it. It made great sandwiches the next day.”

  • “Very tasy and not at all dry. Reminded me of a rustic country bread. I used 14 oz. buttermilk and dried marjoram, parsley, thyme, rubbed sage for herbs. Next time, I want to try it with just some caraway. This bread is so easy and has so many flavoring options – I can’t wait to bake it again.”

  • “I love the flexibility of this recipe — I used about 2 1/2 Tbsp. of fresh rosemary and basil, and because Tarragon vinegar was what I had on hand, I used it to sour the milk. Lovely flavor and texture, and it goes together so quickly. Thanks for sharing it with us.”

  • “Thought this tasted like a dry flavorless soda bread.”

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