Irish Soda Bread

On this week's episode of Baking a Murderer we spoke about my hometown, McKinney, and how many of the buildings in the historic downtown are haunted, including one of my favorite bars, The Celt! So we decided to make a traditional Irish staple, Soda Bread! It's easy, delicious, fast, and you don't have to fuss with yeast. This is a great bread recipe to start with if you haven't made bread before. It goes wonderfully with soups, stews, and pretty much anything savory you can dip it in. It also goes great with sweet spreads, like jams and jellies. Enjoy!

Soda bread prior to baking

Dry Ingredients:

4 1/4 cups All purpose flour (use 1/2 AP, 1/2 whole wheat.)

1 1/2 tsp Baking soda

1 tsp Sea salt

1 tsp Sugar

Wet Ingredients:

2 cups plant milk, I like to use unsweetened soy

2 tbsp White vinegar


Optional Additions:

Rolled oats, Raisins, Nuts, Chopped Garlic, Herbs


1. Place a baking stone in your cold oven, and preheat oven to 400ºF.

2. In a small bowl, stir together milk and vinegar. Set aside and allow to curdle.

3. In a large bowl, whisk together dry ingredients. Make a well in the center on the dry ingredients.

4. Pour "buttermilk" into the well and stir using a fork until a dough begins to form. (This is where you would add any additional ingredients, if using.)

5. Turn out onto floured surface and gently knead for about 20 seconds until a ball forms. It will be rough, and that's perfect.

6. Using a very sharp knife, make a deep X in the dough, not cutting all the way through, but pretty close.

7. Carefully place loaf onto the hot stone and bake for about 35 minutes, or until golden brown.

8. Allow until cool before slicing.

Recipe adapted from