I’ve watched this lovely woman for well over 30 years and I know she’s famous in Ireland and has her popular cookery school but I’ve always felt it a crying shame that she never got more universally known like Mary Berry, Delia Smith and the like. She is so immensely talented (as is Rachel, her daughter in law) and so natural a presenter, the world is all the worse for not increasing her TV presence.
Such a clear explanation for the preparation of the iconic Irish bread that I used to enjoy in my monastic community because it was quick and easy to make. Charming presentation as well. thank you Ms. Allen!
Ms Allen. I just used your recipe for Irish soda bread and it turned out spectacular and delicious. I didn't have any corn meal so I used about 1/3 cup of hush puppy mix and it gave it a real Southern flavor! Thank you
Thanks for Sharing. We love Mary Scott’s recipe for Irish Soda 🥯 Bread 🍞 . God Bless you & keep you Safe and Well Mary. Stay Safe & Well my friends. God Bless.
Made this as a young girl growing up in Ireland all the family of 8 did so. Mum going off to a wedding or something like that she would ask that we put a cake of bread in the oven❤️.
Is the “rub out any lumps” step due to high humidity in Ireland? Or is it due to the age of the recipe and the lack of anti-caking agents or good quality seals for the containers?
The best video on soda bread yet. Just one thing - how did the bread manage to flip itself over and come out of the oven upside down; was it those cheeky little fairies 😃
Thank you for explaining the difference between the Irish Traditional loaves and the variations (adding of caraway seeds etc.) as the American version. I do LOVE this Irish Butter from Grassfed cows - Its Fantastic !
Stupid caraway seeds make it taste like dill. Also some Americans put all-spice and cinnamon in it - totally ruins it! The simple recipe is best. But if you want a sweet version just add sugar and raisins, and toast it. Magic!
This bread comes out completely awesome!!! Here is the recipe in writing: www.google.com/amp/s/www.kerrygoldusa.com/grazings/darina-allens-irish-soda-bread/amp/
Mary O'Connor I followed it exactly: Bake in the preheated 450F oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes(I did 20minutes) . Turn the bread upside down and cook for a further 5 to 10 minutes (I did 10)until cooked
The bread did come out upside-down, yes and you've got to turn the bread upside down in the middle of the baking to keep the fairy's away at a time never to be revealed! Hahaha! - the Kerry-Gold Granny. Love it! Deg's. F - what the fuk is dat? Isn't dat right Kathleen....goan be jasus, now ur at it!
So lovely and easy do you know by any chance if you can substitute the butter milk for almond milk or cashew milk for lactose intolerant people thank you so much
180 degrees Celsius, turn it down to 160 degrees Celsius for the second cooking. I think cups are 5 ounces, so maybe one and a half cups each. If it's too dry and a tiny bit of buttermilk at a time. If you can't get buttermilk, use full fat milk and add a teaspoon of lemon juice. 👍
I think in this day and age metric measurements would be more appropriate, as far as I know Ireland has been using the metric system for 30-40 years, even Km on replaced road signs much to the benefit of Irish themed pubs. Irish butter is sold in 250 gram packs!
Couldn’t agree more - where could you possibly find an oven in Ireland with Fahrenheit markings on it! I am perplexed by the use of such archaic measurements throughout this video!
How many Americans on UA-cam do you find complaining that recipes need to be given in Imperial measurements? Certainly, everyone has access to conversion apps these days, c'nest pas?
I made the mistake of putting the dough on wax paper then set the oven to 450.Ten minutes later I was fanning the fire alarm and had to open the window.
I used 3 ¾ cups of all purpose flour (Robin Hood flour). I didn't sift it. I had to add a touch more buttermilk as there was a little flour that didn't incorporate. I will weigh it next time.
The bread came out upside down did she get rid of the fairies you should never turn the bread the other way round because you are taking the cross away from the bread and that's the blessing on the bread and all the people who eat it The leprechauns will come to you and stop you sleeping at night
I followed the recipe but mine came out heavy and doughy, tasted nice but didn't look nice and airy like the one on the video.. not sure what I did wrong
Of course. Just don't add the Bicarb Soda. 🍞 🧈 For an even simpler & truly Irish recipe, use (less) milk that is just on the "turn" instead of buttermilk. Use ANY flour available. If S/R then minus the bicarbonate/baking soda. Tsp salt, (some Irish Counties also put in 1 x tsp of sugar. Then mix & bake similar to above. Each bread is slightly different but equally delicious. Remember, this was originally a food for the poorest of the poor, and they just used what was available. 🥛🧂 👩🍳 😃
unfortunately this didn't work for me at all. weighed the flour and did all the measurements, but the dough seemed too dry, a lot not sticking together with the ain ball of dough. :( UPDATE: Well, I went back and looked at it, told it we were going to fix it, put it back in the bowl and added about 2 more ounces. Truthfully it was wet - LOL But I wasn't adding more flour. Baked - Looks beautiful! Hard crusty crust, soft delicious bread inside. :)
Why is one video of the same recipe calling for "a teaspoon / half an American teaspoon" of salt and then the same of baking soda? Isn't a teaspoon a teaspoon, the same in both countries? And this version uses a teaspoon of salt and HALF a teaspoon of soda (no mention of American teaspoons this time).
Maybe the first time I see a video where someone cuts the bread right off the oven. In most videos everyone is so patient, "now, wait just -three weeks- 15 minutes before eating it, for better taste."
Soda bread doesn't go gummy when cut straight out of the oven unlike breads that rely on yeast and gluten for structure. The fat in buttermilk also helps retain moisture in the short crumb.
No they aren't called farls, soda Farls are cooked on an open hot griddle, the same as potato farls. In bakeries in Ireland, Wheaton bread, soda bread, and fruit soda are all made like this, people buy half a Wheaton and half a soda or fruit soda daily. Soda farls are eaten with a fry and have a different look and texture, you can toast them too though.
Nice story for cutting the cross, but IMHO has nothing to do with the real reason. If the dough is not cut, the high density of the mix will not properly bake in the center, especially when using whole wheat flour. I also notice that she flattens the dough before baking, presumably for the same reason. I'll stick with the ball cut into quarters. Just a matter of preference.
I'm Irish, almost 70 years old, living in Dublin and I still use the old imperial measurements although I can use metric as and when I have to. Google is your friend if you need to convert to metric, or American cups, just takes a second or two. I always convert the American cups to imperial as not all cups are equal.
I don´t get it either. British or american cup measurements are so unprecise compare to metric. 1 kg stay 1 kg, 250 grams stay 250 grams, doesn´t matter in wich country you´re do the measurements ....and you dont even need a scale for it :)
I’ve watched this lovely woman for well over 30 years and I know she’s famous in Ireland and has her popular cookery school but I’ve always felt it a crying shame that she never got more universally known like Mary Berry, Delia Smith and the like. She is so immensely talented (as is Rachel, her daughter in law) and so natural a presenter, the world is all the worse for not increasing her TV presence.
This is how I remember it as a child growing up in Ireland......nice simple recipe.
Such a clear explanation for the preparation of the iconic Irish bread that I used to enjoy in my monastic community because it was quick and easy to make. Charming presentation as well. thank you Ms. Allen!
Praying for you Gregory. Happy Easter!
Wonderful recipe !!!
Thank you so much.
Ms Allen. I just used your recipe for Irish soda bread and it turned out spectacular and delicious. I didn't have any corn meal so I used about 1/3 cup of hush puppy mix and it gave it a real Southern flavor! Thank you
Thanks for Sharing. We love Mary Scott’s recipe for Irish Soda 🥯 Bread 🍞 . God Bless you & keep you Safe and Well Mary. Stay Safe & Well my friends. God Bless.
Thanks so much my dear! You made it so easy. May God bless you!
All the recipes I've seen in America have sugar in it. This is fantastic - no sugar! Definitely will make this in the days to come!
Everything in US has sugar in it..
Excellent and easy to make grata be Gods blessings to you and see you in 2026! Kayt in Ottawa, Canada
Looks absolutely DELICIOUS!!!!thank you!!!!
Looks so good! I loved the part where you let the fairies out. 🧚♀🧚♀
Fantastic @fond remember eating the bread straight from the oven
Made this as a young girl growing up in Ireland all the family of 8 did so. Mum going off to a wedding or something like that she would ask that we put a cake of bread in the oven❤️.
Irish butter is hands down the best butter I have ever tasted, and i'm not even irish
This woman is so lovely! :) Thank u for the video!
at Last! a proper soda bread recipe . thank god You didn't start stuffing butter and eggs and god knows what into it!
Best Soda Bread recipe EVER...ua-cam.com/video/IIELgJP_-08/v-deo.html
Kerry gold butter. The best
Is the “rub out any lumps” step due to high humidity in Ireland? Or is it due to the age of the recipe and the lack of anti-caking agents or good quality seals for the containers?
The best video on soda bread yet. Just one thing - how did the bread manage to flip itself over and come out of the oven upside down; was it those cheeky little fairies 😃
🤣🤣🤣
I turn mine over for the last 10 mins of cooking too.
yes it's odd that she would edit that step out. I can't imagine why. Trying to keep a little secret to herself?
Thank you for explaining the difference between the Irish Traditional loaves and the variations (adding of caraway seeds etc.) as the American version. I do LOVE this Irish Butter from Grassfed cows - Its Fantastic !
Stupid caraway seeds make it taste like dill. Also some Americans put all-spice and cinnamon in it - totally ruins it! The simple recipe is best. But if you want a sweet version just add sugar and raisins, and toast it. Magic!
Jon Dough Your name is awesome.
Is brown wholemeal bread made in the same way? I’ve only had brown bread in Ireland, not white soda bread.
This bread comes out completely awesome!!!
Here is the recipe in writing:
www.google.com/amp/s/www.kerrygoldusa.com/grazings/darina-allens-irish-soda-bread/amp/
Sean McManus did you follow Darina Allen recipe what was temp and for how longX
Mary O'Connor I followed it exactly:
Bake in the preheated 450F oven for 15 minutes then turn the oven down to 400°F for a further 15 or 20 minutes(I did 20minutes) . Turn the bread upside down and cook for a further 5 to 10 minutes (I did 10)until cooked
I weighed the flour- 1lb as recipe called (so as not to have too little or too much depending on how packed/ sifted flour is.)
Link is dead now. 20 February 2024
The bread did come out upside-down, yes and you've got to turn the bread upside down in the middle of the baking to keep the fairy's away at a time never to be revealed! Hahaha! - the Kerry-Gold Granny. Love it! Deg's. F - what the fuk is dat? Isn't dat right Kathleen....goan be jasus, now ur at it!
thanks
So lovely and easy do you know by any chance if you can substitute the butter milk for almond milk or cashew milk for lactose intolerant people thank you so much
I saw another recipe using almond milk “soured” with lemon juice.
No lemon use vinegar to sour the milk.😢
God I miss Ireland, not the least of my reasons are soda bread and Kerrygold. I’ve heard you can get it in Canada but I’ve yet to find it.
Ed Walzak she is showing you how to make it...
Totally, and I'll have to try to make the bread. I still can't find the butter tho :(
Yes you can get it here in Canada.. I love the Kerrygold cheese too.. buy the cheese at most supermarkets. Not sure where to get the butter..
Heard you can get the butter in Costco. Don't know if they are in Canada
yummy😊😊😊
What’s the metric in Celsius and how many cups if using half white and half brown flour? 😀
180 degrees Celsius, turn it down to 160 degrees Celsius for the second cooking. I think cups are 5 ounces, so maybe one and a half cups each. If it's too dry and a tiny bit of buttermilk at a time. If you can't get buttermilk, use full fat milk and add a teaspoon of lemon juice. 👍
You are absolutely lovely to watch! I'm making this tonight in time for Imbolg and I'll make sure to remember to let the faeries out!
I think in this day and age metric measurements would be more appropriate, as far as I know Ireland has been using the metric system for 30-40 years, even Km on replaced road signs much to the benefit of Irish themed pubs. Irish butter is sold in 250 gram packs!
Couldn’t agree more - where could you possibly find an oven in Ireland with Fahrenheit markings on it! I am perplexed by the use of such archaic measurements throughout this video!
How many Americans on UA-cam do you find complaining that recipes need to be given in Imperial measurements? Certainly, everyone has access to conversion apps these days, c'nest pas?
@@gcarson19 Rest of the world uses metric, UA-cam not confined to states.
😢Now I know why my bread failed! I didn't let the fairies out 😢 Will try this lovely recipe.
I have just halved this recipe (225gms flour etc., etc) and baked for 25mins at 180C. Perfect. Shame we cannot upload photos of our efforts.
Itsmeintorre Spain is the best team to play with a man of a mind to a good game and he will have a great day
230 Celsius... is that right? seems really high IDK
Did you turn it over half way in the baking process?
Christina Aragona Laugaland Did anyone ever find out the answer to this? Do we flip it over halfway through baking or not?
No need to
Kerry Gold is the bomb !
To true
Why does she use Fahrenheit when we use Celsius in Ireland - for US market?
Because she's a clown
Great point
Where could you even get an oven in Ireland with Fahrenheit markings on it???
the bread came out upside down. When was it flipped over?
Probably half way through when she lowered the temperature.
The bread is in oven at 450 for 15minutes, turn down oven to 400 for 20minutes, then flip the bread and cook for 5-10minutes
Michael Suchman i
She did say to put it for 15 mins first and then put 15 mins again so maybe then she flipped it.
the bread stayed the same, it was the world that flipped
I just found this site!!! The Kerrygold is superb
I made the mistake of putting the dough on wax paper then set the oven to 450.Ten minutes later I was fanning the fire alarm and had to open the window.
Love the fairies 😂
Hi, how many cups in a pound of flour? I don't have a kitchen scale.
super little site, for conversions, weights and volumes- good luck making the bread
www.jsward.com/cooking/conversion.shtml
3 cups of flour will give 450g an British/Irish pound 2 2/3 cups for an American Pound what is 400g approximate
Get a kitchen scale!
I used 3 ¾ cups of all purpose flour (Robin Hood flour). I didn't sift it. I had to add a touch more buttermilk as there was a little flour that didn't incorporate. I will weigh it next time.
Why the F did it come out upside down?
I made me first loaf today. I'm afraid I kneaded it a bit too much. Die nächste wird besser sein.
The bread came out upside down did she get rid of the fairies you should never turn the bread the other way round because you are taking the cross away from the bread and that's the blessing on the bread and all the people who eat it The leprechauns will come to you and stop you sleeping at night
And that's a load of blarney if ever I heard it... :)
@@jondough3014 🤣🤣🤣🤣🤣
I followed the recipe but mine came out heavy and doughy, tasted nice but didn't look nice and airy like the one on the video.. not sure what I did wrong
gary Wheeler overmixed or to little liquid. The dough is basically ready as soon as it can be lumped in one ball. Do not knead it, just Form it
gary Wheeler two teaspoons of bicarbonate, and u can use milk soured by vinegar
Don’t knead it. Also you can ad an egg
You didnt let the fairies out!😂
Sorry, hello from Catalonia. Can you explain which kind of milk are you using ? Butter milk? What does this stand for? Thanks.
Buttermilk can normally be bought in the dairy section of stores
also, you can use regular milk, that you add a teaspoon of vinegar to, to sour it. This is butter milk.
Jennie O Connor
Thanks a lot !!!
Butter milk is the liquid part you get when you make your own butter.
Has anyone tried adding a tsp of vingegar to regular milk to make buttermilk? Is that a tsp added to 14 FL oz? Or a litre?
What the eff is Fahrenheit?
@Brown Sugar and celcius is not so good? 😬
@@walterwhite3018 The F was used b4 the C..No big deal!
This video is marketed at American.viewers. Hence Fahrenheit nd fluid ounces
Non metric measuring confuses the living fudge out of me...
Me too - total mystery!
Can i use self raising flour? That's all i GOT
What? LoL
You need BAKING SODA to bake a SODA BREAD ....not Bakingpowder wich is used in self raising flour :)
-
Of course. Just don't add the Bicarb Soda. 🍞 🧈
For an even simpler & truly Irish recipe, use (less) milk that is just on the "turn" instead of buttermilk. Use ANY flour available. If S/R then minus the bicarbonate/baking soda. Tsp salt, (some Irish Counties also put in 1 x tsp of sugar. Then mix & bake similar to above. Each bread is slightly different but equally delicious.
Remember, this was originally a food for the poorest of the poor, and they just used what was available.
🥛🧂 👩🍳 😃
Soda bread
unfortunately this didn't work for me at all. weighed the flour and did all the measurements, but the dough seemed too dry, a lot not sticking together with the ain ball of dough. :( UPDATE: Well, I went back and looked at it, told it we were going to fix it, put it back in the bowl and added about 2 more ounces. Truthfully it was wet - LOL But I wasn't adding more flour. Baked - Looks beautiful! Hard crusty crust, soft delicious bread inside. :)
Why is one video of the same recipe calling for "a teaspoon / half an American teaspoon" of salt and then the same of baking soda? Isn't a teaspoon a teaspoon, the same in both countries? And this version uses a teaspoon of salt and HALF a teaspoon of soda (no mention of American teaspoons this time).
Just Google cups to pound 2
Maybe the first time I see a video where someone cuts the bread right off the oven. In most videos everyone is so patient, "now, wait just -three weeks- 15 minutes before eating it, for better taste."
Soda bread doesn't go gummy when cut straight out of the oven unlike breads that rely on yeast and gluten for structure. The fat in buttermilk also helps retain moisture in the short crumb.
is it 14 or 40 fluid ounces of buttermilk--sorry a bit deaf--- ta
14 fluid ounces!
For the uninitiated, I believe the quarters are known as farls.
No they aren't called farls, soda Farls are cooked on an open hot griddle, the same as potato farls. In bakeries in Ireland, Wheaton bread, soda bread, and fruit soda are all made like this, people buy half a Wheaton and half a soda or fruit soda daily. Soda farls are eaten with a fry and have a different look and texture, you can toast them too though.
Er no. That's a different form of bread.
She's never looked richer
Please visit to our channel and watch our videos too.
Nice story for cutting the cross, but IMHO has nothing to do with the real reason. If the dough is not cut, the high density of the mix will not properly bake in the center, especially when using whole wheat flour. I also notice that she flattens the dough before baking, presumably for the same reason. I'll stick with the ball cut into quarters. Just a matter of preference.
Fairys out of the bread 🤔🥴
What is she on 🤪
They are everywhere in Ireland even in government.
What does fairies have to do with bread?
If everything goes to shit for you in dear old little Ireland , God forbid don't blame yourself!
@@james6401 LMAO
It's not something to bother analysing or be taken seriously!
It's folklore.
You spoke disrespectfully about the fairies, that's why they turned the loaf upside down.
LMAO
That´s a pretty fun explanation :) thank you honey
I 'ear Tim Allen were good wi' the palm action.
But why all the archaic measurements? Fahrenheit? A pound of flour?? Ireland went metric in about 1960! What’s this about??
Why is this lady using antiquated British Imperial measurements? Doesn't she know that Ireland went metric DECADES ago?
I'm Irish, almost 70 years old, living in Dublin and I still use the old imperial measurements although I can use metric as and when I have to. Google is your friend if you need to convert to metric, or American cups, just takes a second or two. I always convert the American cups to imperial as not all cups are equal.
I don´t get it either. British or american cup measurements are so unprecise compare to metric. 1 kg stay 1 kg, 250 grams stay 250 grams, doesn´t matter in wich country you´re do the measurements ....and you dont even need a scale for it :)
@@b.r.5644 Sorry, I'm not sure what you mean by "1kg stay"??
@@b.r.9171 Gotcha! Thanks.
@@b.r.5644 Goodness, however did we manage before the French took over. Our Mothers and Grandmothers baked a lot of things by eye!
That is not Soda bread. It looks nothing like it!
Hows the young lads drug habit going lol
Why Fahrenheit? pandering to the Americans.
Fairy I didn't ask a gay man to make the bread.
You have no idea what you are doing.
You haveat most 200 g of flour in the bowl.