IRISH SODA BREAD

Lockdown Day 345,765,345…. How are we all coping? The weather last week definitely helped didn’t it?

Anywho, the reason I’m posting this particular bread recipe in a time when the whole country is on a sourdough binge is because this one is just so easy, no kneading and best of all? No yeast (it’s like gold dust at the minute isn’t it?).

Soda bread, or cake bread as we called it, was always a family favourite here. Whether it’s a simple slice of butter and jam or a delicious accompaniment with a big fry up, it never fails to comfort. Think Ballymaloe relish smothered over a slice and topped with a thick juicy rasher. Am I selling this?

I’ve tried a million recipes and couldn’t quite get it right so I tweaked it a little and viola… I think this is it!

INGREDIENTS

450g plain flour

2 tablespoons of sugar (you can use honey if you prefer)

1/2 teaspoon of salt

1 teaspoon of bicarbonate of soda

350ml of buttermilk (you may need a little more)

METHOD

Preheat the oven to 220ºC

Combine all the dry ingredients in a bowl.

Make a well in the centre and add the 350ml of buttermilk. Using your hand bring it together using circular motions. If it feels dry, add some more buttermilk but it shouldn’t be wet or too sticky.

When it all comes together, turn it out onto a well-floured work surface. Tidy it up but don’t knead. Shape into circle about 4cm deep.

Cut a deep cross on top and place in the oven for 10 minutes @ 220ºC then turn the oven down to 190ºC for 30 mins. It should be a nice golden brown colour and sound hollow when you tap on the bottom.

Enjoy it and mind yourselves!

J x