Will anyone share their brilliant recipe for white soda bread please?

[Moln]

I've tried two now, Kevin Dundon's and someone unnamed, but each time the dough is really sticky

I've the idea it isn't supposed to be. I suspect there's too much buttermilk (though I do find it strange that there'd be a published recipe with incorrect proportions!!!

First one I tired was 450g of plain flour and 400ml of milk (I didn't use buttermilk as i didn't have any - it was semi skimmed mike with 30ml of lemon juice)

Next time I tried 500g of plain flour and 400ml of the milk again

I just looked and Board Bia has it down as 450g of plain flour and 250ml buttermilk. But has an egg (what?!) and margarine!!!

Odlums has it down as 450g plain flour with just over half a pint of buttermilk (so that's slightly under 250ml). No egg (phew!) but with the marg.

HELP ME MN!!!

(ps yes this is totally due to the bake off )

Isn't it meant to be sticky?

Try this

I didn't think so - soft but not sticky as far as I thought

Well certainly not the stick to your hands and it's mad difficult to get off sticky anyway!!

I get a 404 error for that link sadly!!

goodfood.uktv.co.uk/recipe/ballymaloe-white-soda-bread/

I never believe the liquid amount when baking and adjust as needed as flours can absorb liquid differently. Add the liquid and mix a little at a time Bread making is more about feel then weight i tell myself that as I never weigh for bread

I use the Ballymaloe recipe. It's supposed to be v sticky (you're not supposed to handle the dough too much). Also I think it's worth trying to get buttermilk if you can - never tastes the same without it.

Just about all of the (soured from Ireland) recipes including the linked Ballmoloe (harrumph to them!) one about (thanks btw) state that the dough shouldn't be too sticky, which is mad considering the same blooming recipe has quantities that do make it very sticky!!

Interesting about what you say about flours absorbing differently - I think I'll (sort of) try the Oldum's quantities next time without the blooming egg.

Maybe I should just call Paul H

Sourced not soured from Ireland!!

Try Catherine Fulvio's recipe. Google her pesto pinwheels which are gorgeous but you can leave out the fillings and just make the bread. I've never found it too sticky. She uses 450gs flour and starts with 350mls milk, adding more to get the right dough.

My DNan taught me how to make it by feel, rather than measurements.

Yes, it's supposed to be really sticky. She always mixed by knife or wooden spoon, before flouring her hands and lightly moulding it together.

Better too sticky than falling apart and crumbling.