Traditional Irish Soda Bread

March 11, 2018

Irish Soda Bread in the style of southern Ireland

 

As St. Patrick's Day approaches our thoughts turn to
typically Irish foods and traditions.

 

 

Soda bread is an easy to make quick bread from the 19th century

leavened with baking soda  instead of yeast.  In the north the dough

is flattened into a disk and four triangles are cut into it and cooked

on a griddle.  In the southern part of Ireland the dough is

prepared as a round loaf and, just as with hot crossed buns,

a cross is  marked on  the top as shown above.

 

Imagine this bread being made in a 19th century Irish farmhouse

with a cast iron pan over a fragrant peat or turf fire would be a

very authentic way to complete your work!

 

To enjoy this truly, you might try a good Irish butter. Its flavor

is quite different from  American butter, the cows having access

to so much green grass and not being fed silage.  Kerrygold  is

a particular favorite.  That said, we think this  tastes pretty good

with Lucero Olive Oil, too.

 

Use any Lucero Extra Virgin Single Variety Oil to dip this

traditional Irish soda bread while still warm. Our friend

Cheryl adapted this recipe using, our oil, in fact.

 

Let us know what you think in the comments. Sláinte!

 

Ingredients

 

1¾ cups (265g/ 9oz) whole wheat flour (fine or coarse)

1¾ cups (265g/9oz) all-purpose flour

1 tsp salt

1 tsp. baking soda

3 Tbsp. Lucero Favolosa Extra Virgin Olive Oil

1 egg

1⅔ cups (400ml) buttermilk*

1 Tbsp. oats

 

 

Instructions

Preheat the oven to 425°F (215°C).

 

1-  Mix flours, salt, and baking soda together in a large bowl.

 

2-  Add oil slowly as you crumble flour with a fork until it

resembles bread crumbs.

 

3-  In a separate bowl, Whisk the egg and buttermilk

 

4-  Make a well in the center of the dry ingredients and

pour the liquid into the flour mixture.

 

5-  Mix the flour and liquid together to a loose  dough.

The dough should be quite soft, but not too sticky.

 

6-  Turn onto a floured work surface and gently bring

the dough together into a round about 1½ inches (4cm)

thick (8 inches by 8 inches) .

 

7-  Place on a baking sheet dusted well with flour. Score

the bread by making with a deep cross on top (to ward off

the devil). Alternatively, another tradition is to poke a hole

in the 4 corners of the bread to release the fairies and stop

them from cursing your bread.

 

8-  Glaze the bread with the leftover bit of buttermilk and

dust the top with rolled oats.

 

9Bake for 15 minutes, then reduce the oven to 400°F

(200°C) and bake for 30 minutes more.

 

When done, the loaf will sound slightly hollow when

tapped on the bottom. Remove from the baking sheet

and place on a wire rack to cool.

 

 

Bless you and yours, as well as the cottage you live in. May the roof
overhead be well thatched, and those inside be well matched.
May everyone have HAPPY ST. PATRICK'S DAY!

 

Finished loaves ready to break apart and enjoy warm.

 

Taste Notes: Favolosa: Lucero Purple Label-Mild, Delicate

 

 

Recipe adapted from  Bigger Bolder Baking

photo by Gemma Stafford 

 

 

 

 

 

 


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