Irish Soda Bread
Recipe: Irish Soda Bread
Source: The Fanny Farmer Baking Book
Cook's Notes: Perfect as an accompaniment to Corned Beef in Foil, this could hardly be simpler, and is said to be quite authentic. Whatever. It's delicious! Toast leftovers for breakfast.
"This is an authentic Irish soda bread and contains no baking powder, and is leavened solely by the acid and alkaline combination of the buttermilk and baking soda. Because the leavening begins its action as soon as the ingredients are mixed, prepare the dough quickly and pop it into the oven. The loaf is tender, compact, slightly moist and has a rough, craggy crust with the characteristic X slashed on top. If time and appetites allow, after the bread is removed from the oven, wrap it in a damp towel and let it rest for at least 8 hours to mellow and settle. This is also a good way to store leftovers. Soda bread also makes wonderful toast.
4 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
2 cups buttermilk
Preheat the oven to 375 degrees. Grease a baking sheet or an 8" round cake pan.
In a large mixing bowl, stir and toss together the flour, salt, and baking soda. Add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass. Knead on a lightly floured surface for about 30 seconds, then pat into an 8" round about 1 1/2" thick. With a sharp knife, slash a large 1/4-inch-deep X across the top.
Place the formed dough on the prepared baking sheet or cake pan and bake for about 45 to 50 minutes, until it is nicely browned and the X has spread open. Transfer to a rack to cool, then wrap in a slightly damp towel and let rest, on the rack, for at least 8 hours. Soda bread should always be completely cool before serving."
However, I think it's great warm, too!
Source: The Fanny Farmer Baking Book
Cook's Notes: Perfect as an accompaniment to Corned Beef in Foil, this could hardly be simpler, and is said to be quite authentic. Whatever. It's delicious! Toast leftovers for breakfast.
"This is an authentic Irish soda bread and contains no baking powder, and is leavened solely by the acid and alkaline combination of the buttermilk and baking soda. Because the leavening begins its action as soon as the ingredients are mixed, prepare the dough quickly and pop it into the oven. The loaf is tender, compact, slightly moist and has a rough, craggy crust with the characteristic X slashed on top. If time and appetites allow, after the bread is removed from the oven, wrap it in a damp towel and let it rest for at least 8 hours to mellow and settle. This is also a good way to store leftovers. Soda bread also makes wonderful toast.
4 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
2 cups buttermilk
Preheat the oven to 375 degrees. Grease a baking sheet or an 8" round cake pan.
In a large mixing bowl, stir and toss together the flour, salt, and baking soda. Add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass. Knead on a lightly floured surface for about 30 seconds, then pat into an 8" round about 1 1/2" thick. With a sharp knife, slash a large 1/4-inch-deep X across the top.
Place the formed dough on the prepared baking sheet or cake pan and bake for about 45 to 50 minutes, until it is nicely browned and the X has spread open. Transfer to a rack to cool, then wrap in a slightly damp towel and let rest, on the rack, for at least 8 hours. Soda bread should always be completely cool before serving."
However, I think it's great warm, too!