Ireland / Bread
Irish Soda Bread
Conventional bread, containing live yeast, leavens (rises) as the micro-organisms make carbon dioxide gas as a by-product of their metabolism. Similarly, soda bread utilizes the reaction between baking soda and vinegar, or some other acid, to make the bread rise through the production of carbon dioxide. This recipe uses buttermilk, or optionally a combination of milk and vinegar, but other recipes use sour cream.
Ingredients
- all purpose flour3 cup
- baking powder1 tbsp
- baking soda1 tsp
- sugar, white1/8 cup
- salt1 tsp
- egg, lightly beaten1
- buttermilk2 cup
- butter, melted1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Preheat oven to 325°F (160°C).
Grease and flour a 9x5-inch loaf pan.
Combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix until just moistened. Too much mixing will make it tough.
Stir in butter; pour into prepared pan.
Bake for 65–70 minutes, or until a toothpick inserted in the bread comes out clean. The loaf should sound hollow if you tap the base.
Cool on a wire rack.
Wrap in tea-towel or foil several hours or overnight for best flavor.
