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Soda Bread
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Hi, can anyone give me a recipe for soda bread please?
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Ingredients for one large loaf:
*Most Irish soda bread recipes refer to 'bread soda'. It's also known as bicarbonate of soda.
1lb 8oz (650g) plain white flour
1 level tsp salt
1 level tsp bread soda*
12fl oz (350ml) buttermilk
Method: Pre-heat your oven to 230C/450F/gas8.
Sieve the flour, salt and bread soda into a large mixing bowl. Make a well in the centre. Pour most of the buttermilk into the well. Stir with your hand or a wooden spoon, mixing the flour into the well in a circular motion until it becomes a soft, spongy dough. It should not be too wet or sticky. If it is too dry, add a little more buttermilk.
Turn it out onto a floured board and knead very lightly -- just sufficent for you to shape it into a flat round about 2 inches (5cm) deep. Using a knife, mark the dough with a cross that reaches to the sides.
There are two schools of thought about the cross.... some say it is to let the fairies escape, others that it brings the blessings of the Father, Son and Holy Spirit. Take your pick.)
(There are two schools of thought about the cross.... some say it is to let the fairies escape, others that it brings the blessings of the Father, Son and Holy Spirit. Take your pick.
Place the round onto a baking tray and bake for 20 minutes before reducing the heat to 200C/400F/Gas6 for a further 20-30 minutes. You'll know when the bread is cooked when tapping its underside produces a hollow sound. Leave the bread to cool on the windowsill or on a wire rack. Wrap it in a tea towel if you prefer a softer crust.
*Most Irish soda bread recipes refer to 'bread soda'. It's also known as bicarbonate of soda.
1lb 8oz (650g) plain white flour
1 level tsp salt
1 level tsp bread soda*
12fl oz (350ml) buttermilk
Method: Pre-heat your oven to 230C/450F/gas8.
Sieve the flour, salt and bread soda into a large mixing bowl. Make a well in the centre. Pour most of the buttermilk into the well. Stir with your hand or a wooden spoon, mixing the flour into the well in a circular motion until it becomes a soft, spongy dough. It should not be too wet or sticky. If it is too dry, add a little more buttermilk.
Turn it out onto a floured board and knead very lightly -- just sufficent for you to shape it into a flat round about 2 inches (5cm) deep. Using a knife, mark the dough with a cross that reaches to the sides.
There are two schools of thought about the cross.... some say it is to let the fairies escape, others that it brings the blessings of the Father, Son and Holy Spirit. Take your pick.)
(There are two schools of thought about the cross.... some say it is to let the fairies escape, others that it brings the blessings of the Father, Son and Holy Spirit. Take your pick.
Place the round onto a baking tray and bake for 20 minutes before reducing the heat to 200C/400F/Gas6 for a further 20-30 minutes. You'll know when the bread is cooked when tapping its underside produces a hollow sound. Leave the bread to cool on the windowsill or on a wire rack. Wrap it in a tea towel if you prefer a softer crust.
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