Recipe type: Breakfast/Bread/Snack
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 3
Soft textured, cakey bread that uses baking soda as leavening agent.
  • Butter - for brushing
  • All purpose flour/cake and pastry flour - 450 gm / 2 cups, plus extra for dusting (1 cup = 225 gms)
  • Salt - 1 tsp
  • Bicarbonate of soda/baking soda - 1 tsp
  • Buttermilk - 400 ml / 1¾ cups
  1. Preheat the oven to 220 degree celsius.
  2. Lightly grease a baking sheet or tray with butter. Avoid using parchment paper.
  3. In a bowl, sift in flour, baking soda, salt and give a mix until everything combines well.
  4. Now make a well in centre of the dry ingredients and pour in most of the buttermilk.
  5. Knead it well using your hands. The dough should be very soft. It should be wet too but not excessively wet.
  6. If necessary, add the remaining buttermilk and bring the dough together.
  7. Dust flour on work surface and turn out the dough on the surface and knead lightly. Do not over knead, just until everything comes together.
  8. Shape the dough into 8 inch round circle.
  9. Now place the dough on greased baking sheet/tray and cut a cross on the top of the dough. The cut should be deep, halfway down atleast.
  10. Bake in a preheated oven for 25 to 30 minutes until firm and golden brown.
  11. To check the doneness, insert a skewer in the centre of bread, if it comes out clean, the bread is done.
  12. Transfer to wire rack to cool it down.
1. If top of the bread starts over browning, keep an aluminium foil on top of the bread while baking.
2. Avoid using baking soda that has been lying on your shelf for very long.
3. Do not over knead the dough, over kneading can give you a hard bread.
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