Soda Breads
Posted
Tue, 03/16/04
Wilbert is having an Irish-themed potluck where he works on Wednesday night. Since he has always loved my recipe for Irish Soda Bread, I suggested he make a loaf and take it to work with a cube of butter for people to enjoy.
The nice thing about my recipe is no yeast is included, and it's as easy as mixing all the ingredients together. Minimal kneading is required, and I've always found the bread sort of takes care of itself. There is nothing quite like the taste of warm soda bread lathered with butter; I make it several times a year.
However, for those who dislike butter, there is another recipe for the soda bread using margarine:
Soda Bread II
4 C all-purpose flour
Preheat oven to 375-degrees F. In a large bowl, mix the flour, baking soda, baking powder, salt and margarine. Stir in one cup of the buttermilk and the egg; mix until just blended. Turn the dough out onto a lightly floured surface and knead briefly. Form dough into a loaf and place in a lightly greased loaf pan. In a small bow, combine the melted butter with 1/4 cup of buttermilk; brush the loaf with the butter-buttermilk mixture. Using a sharp knife, cut a 4" slit across the top-center of the loaf. Bake in the preheated oven for forty-five to fifty minutes, or until a toothpick inserted into the center of the loaf comes out clean. Leftover butter-buttermilk can also be brushed over the loaf during baking. Variation: If sweeter bread is preferred, add four tablespoons of white sugar to the flour mix while assembling ingredients.
Wilbert is an expert baker, so I have no worries either soda bread recipe will be a stretch for him. However, the only trouble he might have will be getting a full loaf intact to his potluck party without temptation overtaking him.
*Related Blog Posts: Winter Day in the Kitchen (12/20/03) and Rainy Day Soda Bread (04/13/12).
Tags: Bread & Cookies;
Ireland
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