- March 2010
- Makes 1 loaf
- Takes 5 minutes to make and 35-40 minutes to cook
Richard Corrigan’s soda bread recipe is best served with hard cheeses or crispy bacon.
- 2.4g (0.3g saturated)
- 51.3g (5.2g sugars)
The cakey nature of soda bread makes it prone to drying out, so putting a damp cloth over it after it has come out the oven helps to keep as much moisture as possible inside. Soda bread should be eaten the same day, or toasted the next.
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