Baguette-like loaves make this Irish classic easy to slice, providing perfectly sized portions.
Soda bread is best the day it is made, but loaves can be tightly wrapped in 2 layers of foil and frozen 1 month. Refresh, wrapped in foil, in a 325Ā°F oven until heated through, about 20 minutes.
Recipe information
Total Time
2 1/2 hr (includes cooling)
Yield
Makes 3 (16-inch-long) loaves
Ingredients
Preparation
Step 1
Preheat oven to 425Ā°F with rack in middle.
Step 2
Blend flours, brown sugar, baking soda, salt, and butter in a large bowl with a pastry blender or your fingertips until mixture resembles coarse meal. 3Stir in buttermilk and eggs until a smooth dough forms. Transfer to a lightly floured surface and divide into 3 pieces. Form each piece into a 16-inch-long log and arrange, evenly spaced, on a lightly floured baking sheet. Generously sprinkle with flour and cut 3 diagonal shallow slashes on each log with a very sharp knife.
Step 3
Bake 30 minutes, then reduce oven to 375Ā°F and continue to bake until a wooden pick or skewer inserted into center of a loaf comes out clean, about 20 minutes.
Step 4
Transfer loaves to a rack to cool. Serve slightly warm or at room temperature.
