Here we go again.
How can one not try a recipe that purports to be The Ultimate, The Best, World Famous, Awesome….etc?
I’m happy to say that this recipe for The Ultimate Irish Soda Bread is really, really good. It’s the classic brown bread that you would expect to be served as part of a rustic pub lunch in Ireland.
Note that the dough is a bit difficult to knead because it is so sticky. Resist the temptation to add much more flour since it will result in a more dense loaf. The finished product is well worth the icky-stickiness.
The Ultimate Irish Soda Bread
225g/8oz/2 cups flour
225g/8 oz/2 cups wholemeal or whole wheat flour
2 tsp baking soda
1 tsp salt
25g /1 oz butter, softened
500 ml buttermilk
1. Preheat oven to 200℃/400℉. Butter and flour a large baking sheet.
2. In a large bowl combine all of the dry ingredients. Cut the butter into pieces then rub it in until the flour is crumbly.
3. Add the buttermilk to form a sticky dough. Place on a floured surface and lightly knead. Be careful not to knead for too long in order to keep the dough light in texture.
4. Shape the dough into a round shape about 8 inches/20cm in diameter. Cut a deep cross into the surface of the dough with a sharp knife. Sprinkle the loaf with a little flour.
5. Bake for 30 mins until golden on top. The bread should also be golden on the bottom and sound hollow when tapped.
6. Transfer loaf to a wire rack. (For a soft top lightly wrap with a clean tea towel as the loaf cools.) The bread is best eaten while still warm, but is still really good cooled. Wrap well and the loaf will keep for a few days.
Recipe from Angela Nilsen in BBC Goodfood Magazine
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Thanks for sharing! Seems marginally healthier than the all purpose flour version, not that it matters since we eat that stuff for dessert! Good to know about not adding too much flour, too. The last loaf I made was a (very tasty) brick. Slainte!
It’s a really good version and I have tried many. And I have made many bricks, too!! Ha!
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