Here in the States, there is a nip of Fall in the air. It's time for me to switch back from Iced tea to hot tea. That means it's time for Soda bread. My cousin Maura, from Tyrone, gave me this recipe. 

Cousin Maura's Irish Soda Bread
Makes 1 loaf
- 3 2/3 cups flour (I use King Arthur, unbleached, white, whole wheat flour)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cups buttermilk
Heat oven to 218 C or 425 F
Sift Flour, salt and baking soda into mixing bowl. Make a well and pour in buttermilk. Mix together, using a fork.
Turn the dough out and knead with floured hands. Shape into a 20 cm or 8 inch circle. Place the loaf on an oiled baking sheet. Cut a cross on the loaf, with a sharp knife, to let the Fairies rise.
Bake at 218/425 for 25-30 min., until brown and it sounds hollow when tapped on the bottom. 
While the bread is baking, boil water and make a pot tea. (strong enough for a spoon to stand in)
- add 1/2 cup of rolled oats, a splash more buttermilk, and whisk 2 tablespoons of molasses into the buttermilk,  
(this is the one in the picture)
- add 2 tablespoons caraway seeds
- add 1/2 cup raisins or dried chopped fruit  
Serve with Butter, honey and tea

Yeast was not known in Ireland and baking soda was not introduced until the 1800s. This bread was originally cooked in an iron kettle, with lid, over a fire.


Tags: Bread, Recipes, Soda Bread

Views: 1029

Replies to This Discussion

I can't wait to try this, Tim - I loathe messing about with yeast! Thank you.

I am not one for sweets. This is my cold weather comfort food.

Outstanding, Tim!  I'll be giving this a go soon.  I'll be sure to check back in here and let you know how I got on.  Go raibh míle, míle maith agat!

My recipe is just about the same as above .. usually throw in a handful of golden raisins and some caraway seeds, but I always add about 1/3 cup sugar to the dry ingredients.

One of the original variations called 2 table spoons of 'black treacle'. I could not find this syrup, so I substituted molasses. Your sugar will give the sweetness but not the distinctively strong, slightly bitter flavor of treacle or molasses. 

Looking forward to this weekend...A good friend is making soda bread for our grand opening... including spotted pup & Stripey cat...two of my favorites...

I'll have to give this one a go... and now I am thinking I need to find my favorite Brown bread recipe, as well


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