In the spirit of St. Patrick’s Day, here’s a recipe for traditional Irish soda bread. Several sources I’ve come across in searching for today’s recipe state that traditional soda bread contains only four ingredients: flour, baking soda, buttermilk and salt, so that’s what I’ve included below. There’s a wheat and white version, both from the Society for Preservation of Irish Soda Bread.
Brown Bread
- 3 cups (12 oz) of wheat flour
- 1 cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt)
- 14 ounces of buttermilk (pour in a bit at a time until the dough is moist)
- 1 teaspoon of salt
- 1 1/2 teaspoon of bicarbonate of soda.
- 2 ounces of butter if you want to deviate a bit.
Method:
- Preheat the oven to 425 F. degrees. Lightly grease and flour a cake pan. In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.
- Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
- Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
- Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
- The bottom of the bread will have a hollow sound when tapped to show it is done.
- Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
- Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.
White Soda Bread
- 4 cups (16 oz) of all purpose flour.
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 14 oz of buttermilk
Method:
- Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
- In a large bowl sieve and combine all the dry ingredients.
- Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
- Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
- Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
- The bottom of the bread will have a hollow sound when tapped so show it is done.
- Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
- Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.
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