Soda Bread – Served warm with butter
Classic Irish Soda Bread is a quick bread that requires no yeast, just a few simple ingredients, and bakes up with a beautiful crust and tender crumb. The dough is traditionally made with flour, baking soda, salt, and buttermilk, allowing a chemical reaction between the baking soda and buttermilk to act as a leavening agent. The result is a dense yet soft bread, with a distinctive tang and rustic feel. Best enjoyed fresh and warm, slathered with butter, it's perfect for pairing with a hearty stew or simply as a satisfying snack. This versatile bread is a staple for any time of the day and is especially popular on St. Patrick's Day.
Irish soda bread is an iconic and comforting classic that has graced tables for generations. The simplicity of its ingredients and the ease of its method make it perfect for beginners and seasoned bakers alike. This traditional recipe will transport you to the Irish countryside with its rustic charm and delightful texture.
Ingredients:
- 450g (1 lb) of plain white flour (all-purpose flour)
- 1 level teaspoon of salt (1/2 teaspoon if using American measurements)
- 1 level teaspoon of bicarbonate of soda (bread soda)
- 14 fluid ounces of buttermilk (may vary between 12 to 14 oz depending on thickness)
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Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Servings: 1 loaf
Equipment:
- Oven
- Large mixing bowl
- Measuring spoons
- Baking sheet
- Wire rack (for cooling)
Instructions:
1. Preheat your oven to 230°C (450°F) before starting to ensure it reaches the correct temperature.
2. In a large mixing bowl, sift together the plain white flour, salt, and bicarbonate of soda. You can also rub the bicarbonate of soda between your palms if sifting is not your preferred method, to remove any lumps.
3. Make a well in the center of the dry ingredients and pour in most of the buttermilk, reserving a small amount to adjust the consistency if needed.
4. With a quick and light motion, use your hand to mix in a full circular movement from the center to the outside of the bowl, fully incorporating the ingredients. The dough should be soft, not oversaturated.
5. Turn the dough out onto a flour-dusted work surface and shape it by patting it gently and tucking the edges underneath to form a rounded loaf. Be careful not to knead the dough to preserve its delicate structure.
6. Sprinkle a little flour over the shaped dough and press it to about 1.5 inches in thickness. Cut a deep cross on the top to facilitate even baking and opening up the middle of the bread.
7. Prick each corner of the loaf with a knife to 'let the fairies out,' a quaint tradition rooted in Irish folklore to ensure a successful bake.
8. Place the dough on a baking sheet and bake in the preheated oven for 35-40 minutes until the bread has a lovely golden-brown crust.
9. The bread is done when it sounds hollow when tapped on the bottom. Allow it to cool on a wire rack before slicing.
Cooking Tips:
- The temperature of the buttermilk can affect the reaction with the bicarbonate of soda, so use it straight from the refrigerator.
- Don't overmix the dough; work quickly to keep the dough light and airy.
- If you're unsure if the bread is fully baked, you can use a thermometer. Internal temperature should reach about 190°F (88°C).
Attribution: This recipe was adapted from the charming instructions provided by the author on their YouTube channel:
https://www.youtube.com/@BallymaloeCookerySchool
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