Traditional Irish Soda Bread
Although soda bread has been known for centuries and was first invented by Native Americans, it was not until the 19th century that this type of bread became commonplace in Ireland.
As a result of the potato famine, as well as Ireland’s weather and geographical conditions, which allowed only the production of soft wheat that had low protein content, the Irish turned to soda bread as their main source of nutrition.
RECIPE NOTES
While this particular bread can dry out quickly, it is best to store it tightly wrapped or in an air safe container to preserve it longer.
You can store it wrapped for about 3-4 days or freeze it for up to 2-3 months.
This bread is a salty bread. If you are sensitive to salt or prefer it to be more plain, you can reduce the salt to 1 teaspoon.
INGREDIENTS NEEDED FOR TRADITIONAL IRISH SODA BREAD
3 to 3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cups buttermilk
1 cup raisins (optional)
DIRECTIONS ON TRADITIONAL IRISH SODA BREAD
Preheat oven to 425 degrees Fahrenheit.
In large bowl, whisk together 2 1/2 cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes together.
Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to acheive a dough that is firm and not sticky.
Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf.
Bake in oven for 35 minutes or until golden brown.
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Ingredients
3 to 3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cups buttermilk
1 cup raisins (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In large bowl, whisk together 2 1/2 cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes togethe
- Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to acheive a dough that is firm and not stick
- Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loa
- Bake in oven for 35 minutes or until golden brown.0f.y.r.n brown.
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Ingredients
3 to 3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 1/2 cups buttermilk
1 cup raisins (optional)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In large bowl, whisk together 2 1/2 cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes togethe
- Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to acheive a dough that is firm and not stick
- Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loa
- Bake in oven for 35 minutes or until golden brown.0f.y.r.n brown.