Irish Soda Bread has been around for centuries as a delicious and easy bread to bake up with the most simplest of ingredients- no kneading, no waiting around for triple risings. Mix, bake and eat!
A special bread because of it’s ease in making as well as it’s unique texture and shape. A result of the reaction between the acidic sour milk (buttermilk) and baking soda, which formed small bubbles of carbon dioxide in the dough, and lends to it’s tender crumbliness.
And with a deliciously big dollop of our Strawberry Rhubarb Preserves, you’ll taste like you’re sitting next to a warm fire, in a wee cottage, on an Irish hillside.
IRISH SODA BREAD
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
½ cup margarine, softened
1 cup buttermilk (see how to “make” buttermilk below!)
1 egg
¼ cup butter, melted
¼ cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
**Some people put raisins or sultans in their loaves, some even add dill and garlic and cheddar!
What can I use if I don’t have buttermilk?
There are a few popular methods for substituting buttermilk. Pick which one is best for you, based on what you have on hand:
1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
1 cup buttermilk = 1 cup plain yogurt
1 cup buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk