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Irish Soda Bread |
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Irish soda bread is a staple of the true Irish meal. If you are planning a traditional Irish meal of corned beef and cabbage to celebrate this St. Patrick’s Day, then you might be looking for a good recipe for soda bread. Whether you intend to make the loaf with the cross on the top or the flat griddle cake, a.k.a. “farl” of Northern Ireland you’ll be sure to appreciate this tried and true recipe. The one thing you need to know about Irish soda bread: True Irish soda bread does not contain raisins. If the recipe adds eggs, sugar, shortening or baking power it is no longer soda bread, but now a cake. Real soda bread from Ireland contains just flour, salt, baking soda and sour milk/buttermilk; nothing else. Traditional Irish Soda Bread
3 C. wheat flour
1 C. cake flour (do not use self-rising flour) 14 oz. buttermilk, add a little bit at a time 1 t. salt 1½ t. baking soda/bicarbonate of soda Preheat oven to 425°F. In a large mixing bowl, combine dry ingredients, sifting to blend well. Slowly add buttermilk, mixing until a sticky dough is formed. Dump the dough onto a well-floured surface and knead lightly (lightly – too much kneading causes the bread not to rise). Shape into a rounded ball, and then flatten to within 1 to 1 ½” high. Next place the dough in a greased and floured cake pan. Cut a large “x” across the top of the dough. Cover the pan with a second pan and place in oven to bake for 30 minutes. Then remove the cover and bake for 15 more minutes. To test if the bread is done, tap the bottom, which will produce a hollow sound when done. Remember, Irish soda bread will only last for a day or two (unless eaten, of course). Also this is a great recipe for baking bread in a Dutch oven over a campfire.
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