Irish Soda Bread
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The Tale of Irish Soda Bread
Story updated
Soda bread emerged in Ireland in the mid-19th century after bicarbonate of soda became widely available as a leavening agent, offering a quick alternative to yeast bread suited to Ireland's soft, low-gluten wheat and simple rural kitchens. It became especially associated with the famine era and after, when few households had ovens suited to yeasted loaves.
Ingredients
Scale:· 8 servings
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 cups buttermilk
- 1 tbsp butter, melted (optional)
Instructions
- 1Preheat the oven to 200°C (400°F) and lightly flour a baking tray.
- 2Sift the flour, baking soda, and salt together into a large bowl.
- 3Make a well in the center and pour in the buttermilk, mixing quickly with your hands or a wooden spoon.
- 4Bring the dough together gently without overworking it; it should be soft but not sticky.
- 5Shape the dough into a round loaf and place on the floured tray.
- 6Cut a deep cross into the top of the loaf with a knife.
- 7Bake for 35-40 minutes until the crust is golden brown and the loaf sounds hollow when tapped underneath.
- 8Cool on a wire rack before slicing and serving with butter.
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