Irish soda bread is a quick bread that is traditionally made with buttermilk, baking soda, and no yeast. It is a dense and hearty bread with a slightly sweet flavor and a slightly sour tang. Irish soda bread is often served with butter and jam, or with a hearty soup or stew.
Irish soda bread is thought to have originated in the early 19th century, when baking soda first became available to home cooks. It quickly became a popular bread in Ireland, as it was easy to make and did not require yeast, which was a scarce commodity at the time. Irish soda bread became even more popular during the Great Famine of the 1840s, as it was a cheap and filling bread that could be made with readily available ingredients.
Today, Irish soda bread is enjoyed all over the world as a delicious and traditional bread. It is a popular choice for St. Patrick’s Day celebrations, but it can be enjoyed any time of year.
Irish soda bread is a good source of carbohydrates, fiber, and protein. It is also a good source of iron and calcium.
Irish soda bread is a delicious and easy-to-make bread that is perfect for any occasion. With its simple ingredients and traditional flavor, Irish soda bread is a taste of Irish history and culture that you can enjoy at home.
Irish Soda Bread Recipe
Ingredients
- 450 grams all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 60 grams butter cold and cut into cubes
- 450 ml buttermilk
- 1 egg
Instructions
- Preheat oven to 200 degrees C (400 degrees F). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Stir in the buttermilk and egg until just combined.
- Turn the dough out onto a lightly floured surface and knead for a few minutes, just until it comes together.
- Shape the dough into a loaf and place it in the prepared pan.
- Cut a cross in the top of the loaf with a sharp knife.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.