Irish Soda Bread recipe
IRISH SODA BREAD RECIPE
In celebration of Saint Patrick's Day this week, or the Feast of Saint Patrick I thought I would make Irish soda bread. It is terrific loaf to make when time is of the essence, as it contains sodium bicarbonate as a leavening agent (instead of the more common yeast where proving is required). In my recipe, I have served this delicious bread with my father's very own flavourful marmalade. My father has been making marmalade at the start of every year for as long as I can remember. The kitchen always ended up in a sticky mess, which drove my mother crazy! However, the end result was always worth it- a years supply of marmalade! You can of course serve it with any jam of your choice or simply melted butter. Even though I won't be able to tuck into this loaf (gluten intolerant), I know my family will!
Recipe from BBC Good Food
Serves 6
Ingredients:
250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter (in chunks)
500ml buttermilk
Butter and Jam
Method:
Preheat
the oven to 200C/gas 6/fan 180C.
Dust a baking
sheet with flour. Mix the dry ingredients in a large bowl, then rub in the
butter. Quickly pour in the buttermilk and using your hands bring the dough
together (handle it very, very gently). Next shape it into a flat, round loaf
measuring 20cm/8in in diameter.
Place the loaf
on the baking sheet and score a deep cross in the top (to help the bread to
cook through.) Bake for 30-40 minutes until the bottom of the loaf sounds
hollow when tapped. If it isn’t ready after this time, turn it upside down on
the baking sheet and bake for a few minutes more.
Transfer to a
wire rack, cover with a clean tea towel (this keeps the crust nice and soft)
and leave to cool.
It is best eaten
on the same day and broken into quarters.
Total time (prep & cooking): 50 minutes
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