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Hogan's White Irish Soda Bread Mix -- 16 oz

Hogan's White Irish Soda Bread Mix
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Hogan's White Irish Soda Bread Mix -- 16 oz

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Hogan's White Irish Soda Bread Mix Description

  • Just Add Water & Bake
  • White Soda Bread with a Distinctly Irish Flavour
  • Warm & Comforting Bread to Cheer the Sour and Nourish the Spirit

Originally baked in a pot oven beside the open fire, soda bread has been a part of the Irish life since the Iron Age.  Irish mills have preserved the time honored method of grinding a blend of selected wheats on their traditional millstones to produce flour with a unique flavour and wholesome taste.  Bicarbonate of soda, rather than yeast, is used - hence the name Soda Bread.  There is no need to prove the dough,.  Hogan's ready-to-bake White Soda Bread mix provides an opportunity for everyone to enjoy this bread.  Your bread, with a unique flavour and texture, can be out of the oven and ready to eat in just over an hour!  Serving suggestions:  for breakfast, lunch, tea or dinner.  Cold, warm or toasted.  Serve with butter, preserves, honey, fruit curd.  Ideal for sandwiches, snacks, appetizers and with soup.


You will need:  10 fl. oz. cold water, lightly greased cookie sheet or 7" pie tin or cake pan.

Method:  Preheat oven to 400°F / 200°C.  Empty mix into bowl and make well in the center.  Add water all at once.  Mix with a wooden spoon until all liquid is incorporated.  Knead lightly on floured board to shape into a round.  Place dough on greased sheet or pan.  Smooth top of dough lightly with floured fingers.  With a knife make a deep cross from side to side.  If you wish sprinkle flour on top.  Bake for 40 minutes or until golden brown.  To check if done, tap bottom for a hollow sound.  Cool on a wire tray. 

Baker's Secret - a tea towel wrapped over just out of the oven baked bread helps to give a softer crust. 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1 oz 28 g
Servings per Container: 16
Amount Per Serving% Daily Value
   Calories from Fat5
Total Fat0.5 g1%
Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium220 mg9%
Total Carbohydrate20 g7%
   Dietary Fiber less than1 g3%
   Sugars0 g
Protein3 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Wheat flour, whey powder, sodium bicarbonate, acid calcium phosphate, salt.

Contains wheat, wheat gluten, milk powder

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Cardamom Bread Pudding

Pondering over what to make for dessert for your holiday feast? This Indian-inspired bread pudding is a great contender. Ready in less than 30 minutes, it consists of bread slices soaked in a rich saffron-cardamom milk sauce. Enjoy it for a post-dinner treat, or savor it for the following morning for brunch. Homemade Bread Pudding in Skillet Garnished with Edible Flowers and Nuts |

Cardamom Bread Pudding

  • 10-in. frying pan
  • 7-8 saffron strands
  • 2 Tbsp. warm water
  • 8 slices white bread
  • 6 Tbsp. ghee (or butter)
  • 14 oz. sweetened condensed milk ((1 can))
  • 2 cups whole milk
  • 1/2 tsp. cardamom powder
  • 1/2 cup almonds (finely chopped)
  • 1/4 cup pistachios (finely chopped)
  1. Soak saffron in warm water. Set aside.
  2. Cut bread slices in half diagonally. (Note: You can trim the edges too if you like.)
  3. Heat pan over medium heat. Fry the bread slices (in batches using 1.5 tablespoons ghee at a time). Cook until the slices are golden brown on both sides. Set aside.
  4. Once the pan has cooled down, arrange the bread slices (overlapping) to completely cover the pan.
  5. In large bowl, combine whole milk, condensed milk, cardamom powder and soaked saffron with the water.
  6. Pour milk mixture over the bread slices until completely soaked. Set pan over medium-low heat. Cook between 8 to 10 minutes or until most of the milk is absorbed.*

  7. Garnish bread pudding with chopped nuts. Serve warm with a dollop of vanilla ice cream.
  • This pudding tastes best with white bread. You can use challah bread as well.
  • Instead of slicing the bread, you can cube the bread slices.
  • *Do not let the milk mixture evaporate completely while cooking. You’ll need a little bit of sauce to remain to keep the bread pudding moist.
  • Stores well in refrigerator up to 3 days.
  • Order the ingredients you need to make this recipe at!

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