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Irish Soda Bread

Conventional bread, containing live yeast, leavens (rises) as the micro-organisms make carbon dioxide gas as a by-product of their metabolism. Similarly, soda bread utilizes the reaction between baking soda and vinegar, or some other acid, to make the bread rise through the production of carbon dioxide. This recipe uses buttermilk, or optionally a combination of milk and vinegar, but other recipes use sour cream.

Source and licence

"Irish Soda Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Irish_Soda_Bread, revision 4541030), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Irish_Soda_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4541030

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Ireland. Associated with Ireland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oven to 325°F (160°C).
  2. Grease and flour a 9x5-inch loaf pan.
  3. Combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
  4. Blend egg and buttermilk together, and add all at once to the flour mixture.
  5. Mix until just moistened. Too much mixing will make it tough.
  6. Stir in butter; pour into prepared pan.
  7. Bake for 65–70 minutes, or until a toothpick inserted in the bread comes out clean. The loaf should sound hollow if you tap the base.
  8. Cool on a wire rack.
  9. Wrap in tea-towel or foil several hours or overnight for best flavor.