Amazingly Easy Irish Soda Bread

Let me admit right now, I am on an Irish Soda Bread kick. In search of the most repeat worthy recipe I can find. You, my friend, are on this journey with me.
Today's recipe is:

Amazingly Easy Irish Soda Bread
  • 4 cups all-purpose flour [ feel free to substitute some wheat flour for 1- 1.5 cups of the white AP]
  • 1/3 cup white sugar
  • 1 tsp baking soda
  • 1 TB baking powder
  • 1/2 cup margarine, softened
  • 1.5 cups buttermilk
  • 1 egg
  • 1/4 cup butter or margarine, melted
I plan to make all sorts of variations of this adding fruit and spices, or cheese. The possibilities are endless!

Directions
  1. Preheat oven to 425 degrees F (190 degrees C). Lightly grease a large baking sheet. [line with parchment paper]
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a flat, round cake, about 2 inches high, and place on prepared baking sheet. In a small bowl, melt butter; brush loaf with this. Use a sharp floured knife to cut an 'X' into the top of the loaf.
  3. Bake in preheated oven for 30 to 38 minutes, or until lightly golden and sounds hollow when you tap on the bottom-- or a toothpick inserted into the center of the loaf comes out clean.**If yours isn't getting golden, starting toothpick testing every 2 minutes starting at 30 minutes. My friend's didn't ever get golden in color-- My theory is that this might be due to the buttered top?? So, if it looks firm and times up, just start testing for doneness, and don't wait on the color.**
  4. You may continue to brush the loaf with the butter while it bakes.
  5. Wrap loaf in tea towel immediately after removing from oven and let cool on a wire rack.

3 comments:

  1. I'm not a seasoned cook like you, but I just tried this and the ratio of wet ingredients seems high. I got a real dry lump that flaked. It wasn't moist or sticky. Did I do sumpin wrong?

    ReplyDelete
  2. I meant ratio of wet to dry

    ReplyDelete
  3. Jason, other than the addition of butter, sugar, and baking powder— this is a traditional Irish Soda bread exactly as described in two separate Irish Cookbooks I own. I would say add more milk thinking that perhaps too much flour was added. Sometimes it's better to start with about 1/4 cup less than called for expecting the difference to be made up when you work it on a floured countertop after mixing. With this bread you want to handle it as little as possible, just enough to pat out a semi-flattened ball with it.
    I messaged you on FB. Hope you got it in time.
    Happy St. Patrick's Day!!
    ~Anne

    ReplyDelete

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