Irish Soda Bread Recipes, an authentic Irish soda bread recipe

Irish soda bread recipes are amongst the most traditional of Irish recipes. However, there are hundreds of variations on the theme. The original traditional recipe came from Ulster and was a mainstay of the traditional Ulster breakfast. I don't know how this first recipe will match up with what some people consider as a soda bread recipe, but as it's from one of the great names in Irish cooking, Monica Sheridan, it's certainly authentic and traditional.

Where we know the origins of the different recipes, these origins have been acknowledged.

Irish soda bread recipes are very easy to make and are also a great way of introducing children to baking.

Ingredients

2 cups Buttermilk

4 cups whole wheat flour (preferably stone ground)

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Method

Mix all the dry ingredients together in a large bowl.

Make a well in the center and add most of the buttermilk.

Working out from the center, use your hands to make a dough.

Add more milk if necessary.

The dough should be soft but not too sticky.

Turn the dough out onto a floured board and pat lightly into a round.

Flatten slightly to about 2 inches thick and place on a baking sheet.

Cut a deep cross and bake in a preheated 450 degrees F oven for 15-20 minutes.

After the 15 to 20 minutes is up reduce the heat to 400 degrees F and bake for a further 20-25 minutes.

You will know when the bread is cooked if it sounds hollow when tapped on the bottom.

If you want to make an even richer soda bread add 1 oz. fine oatmeal, 1 egg, and 1 oz. butter to the mixture.

That is all there is to it. Simply delicious.

Irish soda bread recipes from Monica Sheridan -1

1 tb Butter

1 ts Baking soda

4 c White flour

1 c Buttermilk or sweet milk

1 ts Salt

Rub the butter into the flour. Add the salt and soda, mix all

well together by running the dry ingredients through your fingers.

Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon.

With your floured hands, knead the dough lightly into a ball andturn out onto a lightly floured baking sheet.

Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand.

Make a cross in the center with a floured knife.

Bake at 425 degrees for 30 to 35 minutes.

From The art of Irish cooking" by Monica Sheridan

More Irish Soda Bread from Monica Sheridan

Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon.

You may need less, or more liquid - it depends on theabsorbent quality of the flour. The dough should be soft but managable.

Knead the dough into a ball in the mixing bowl with your floured hands.

Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick.

With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.

If the crust seems too hard, wrap the baked bread in a damp tea cloth.

Leave the loaf standing upright until it is cool.

The bread should not be cut until it has set - about 6 hours after it comes out of the oven.

From "The Art of Irish Cooking" by Monica Sheridan

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