Bread borders on a religion for me. No surprise there, if you’ve read through the blog a bit; there’s quite a few bread recipes. There will be quite a few more I imagine. I’ve toyed around with bread enough, I’ve not even scratched the surface here.
Most of the Irish Soda Bread I’d had growing up was dry enough to sop up oil spills in the garage. Gack. Not my idea of a good time really. I liked the idea, a simple yeast-less quick bread that was easy to put together. I just don’t like my bread that incredibly dry. This one is different. It’s nowhere near as dry. It tastes great out of the oven. It tastes even better the next day after it’s been wrapped up in foil overnight. Something goes on in there during those wee hours alone, things mature and meld. It’s surprisingly simple and takes well to some variation.
I like this bread just plain, no raisins, no currants. You may disagree, feel free to add whatever you like to it. I’d urge you to give this a try just in its unadorned state first, however.
You can mix this all in one bowl. I mix all the dry ingredients together first; 3 cups AP flour, 1 tablespoon baking powder, 1/3 cup white sugar, 1 teaspoon salt, and 1 teaspoon baking soda. Add 1 egg, 2 cups of buttermilk, and 1/4 cup melted butter. If you’ve no buttermilk, add 2 tablespoons lemon juice to the 2 cups of regular milk. Give it a few minutes to curdle up a little bit and you’re ready to go. Mix everything until it’s just incorporated. You’ll be greeted with a thick dough. If you decide you’d like raisins, one cup will do nicely and you can stir them in right before you put it into the bread pan.
You can plop this into a greased 9×5 bread pan. Soda breads need a few minutes before they go into the oven for all the chemical reactions to do their things. 15 minutes should do nicely. Just enough time for your oven to preheat nicely to 325 degrees F.
Bake for about 60 minutes. As always, a skewer or toothpick inserted in the middle should pull away cleanly. Once out of the oven give it a few minutes to cool. Then remove from bread pan and allow to cool on a wire rack. You can serve/eat warm or wait until it cools. The end result is a bit like a corn-bread. Without the corn. If that makes any sense. It’s both a little savory and slightly sweet at the same time. Greatness!
- 3 Cups AP Flour
- 1 Tablespoon Baking Soda
- 1/3 Cup White Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 2 Cups Buttermilk (or substitute)
- 1/4 Melted Butter
- 1 Egg