How to Make Traditional Irish Soda Bread (No Kneading, No Waiting!)

Mix 2 cups of whole or full fat milk with 1 tbsp. of vinegar and set aside to thicken.

In a large bowl, combine 4 1/2 cups of plain or all-purpose flour, 1 1/2 tsp. of salt, and 1 1/2 tsp. of baking soda.

Mix the dry ingredients together.

Add the thickened milk to the flour mixture, holding back a little milk in case it's too wet.

Mix until all flour is incorporated, adding more milk if necessary.

Dust your work surface with flour and turn the dough out onto it.

Give the dough a few turns to make it smoother and incorporate any dry bits of flour.

Transfer the dough onto a lined baking tray and pat it down to about 1 1/2 to 2 inches thick.

Cut a deep cross in the top of the bread and poke a hole in each quarter if desired.

Preheat the oven to 200°C (400°F) and place a pan with hot water in the bottom for steam.

Bake for 20 minutes at 200°C, then reduce the temperature to 185°C (385°F) and bake for an additional 20 minutes for a total of 40 minutes.

Let the bread cool for at least 10 minutes before cutting.

Equipment Needed

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