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.
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.
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