Irish Soda Bread
From ERIC ED439283 (1999).
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A historical recipe
ERIC ED439283, by ERIC (1999).
Ireland
Known as an Irish recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Irish soda bread is one of the specialities of the country and is still baked in countless farmhouses and homes all over Ireland.
- Even today, yeast is seldom used when the bread is homemade.
- This type of bread is very easy to make.
- 4 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon salt 2 cups white flour 1 teaspoon cream of tartar (omit if fresh milk is used) 1 cup buttermilk, sour milk, or fresh milk Mix all the dry ingredients together in a bowl and make a well in the center.
- Add enough milk to make a thick dough.
- Stir with a wooden spoon.
- The mixture should be relaxed, but not wet and the mixing done lightly and quickly.
- Add a little more milk if it seems too stiff.
- With floured hands, put on a lightly floured board or table and flatten the dough into a circle about 1/2 inch thick.
- Place on a baking sheet, and make a large cross over it with a floured knife.
- (This is to ensure even distribution of heat.) Bake at 375 to 400 degrees for about 40 minutes.
- Test the center with a skewer before removing from the oven.
- To keep the bread soft, wrap it in a clean towel.
- This quantity will make 1 large loaf or 2 small ones.
- Note: The bread should not be cut until it is quite cold and “set.” This takes from 4 to 6 hours.
- Source: The Melting Pot: Ethnic Cuisine in Texas.
- The University of Texas Institute of Texan Cultures at Son Antonio, 1989.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Baking tray
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Mixing bowl
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Chef's knife
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Wooden spoon