This recipe for Irish soda bread yields a quick loaf that is rustic in appearance, has a hint of sweetness, and does not call for yeast at all. It is extremely simple and takes no time at all to put together, it has a wonderful crusty surface, and it keeps really well for several days.
There is nothing more pleasant than the smell of freshly made bread; not only will it make you and your neighbors more hospitable to one another, but it will also make your neighbors more hospitable to you! Simply by opening a window, you’ll be able to see exactly what I’m talking about.
Flour that can be used for anything is ideal. For this recipe, you can use use flour that does not contain gluten.
Unflavored granulated sugar. The sweetness that results from this is going to be just right.
When it comes to baking, salt is an essential ingredient; you can’t do without it!
Baking Soda & Baking Powder –
These will serve as our leaveners, in addition to making the bread exceptionally delicate.
Your option! In addition to almonds and dried cranberries, you could also use different types of mix-ins.
This bread lends itself well to the incorporation of a wide variety of ingredients, including chocolate chips, raisins, caraway seeds or any other kind of seed, and the nuts of your choice.
I used big eggs. Eggs are not required in a soda bread recipe; but, since they contribute additional richness and solidity, you may omit them if you want the loaf to have a more airy texture.
You can manufacture buttermilk at home by combining 1 1/2 cups of milk with 1 1/2 tablespoons of either lemon juice or white vinegar.
Melted! In order to maintain complete control over the amount of sodium in my diet, I prefer to cook with unsalted butter. You might also use margarine or lard in its place.
The Step-by-Step Guide to Making Irish Soda Bread
Warm up the oven:
Turn the oven up to 350 degrees Fahrenheit. Spray some cooking spray on a skillet and then heat it up. Set aside.
Blend the Dry Ingredients Together:
Flour, sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl using a whisk. Mix in the miniature chocolate bars.
Prepare the dough and knead it:
In a separate, smaller bowl, combine the buttermilk, eggs, and butter with a whisk. After combining the dry ingredients with a wooden spoon, add the liquid ingredients to the mixture.
Knead the dough by coating your hands with a small bit of flour and doing so either inside the bowl, if it is large enough, or over a work surface that has been dusted with flour. Only knead it lightly up until you are able to shape it into a rough ball. Take care not to overwork the dough.
Put the dough in the skillet, and then use a sharp knife to cut an X or a couple of lines about an inch deep into the top of the dough. This will help the middle cook faster.
Preheat oven to 350 degrees and bake for 45 to 60 minutes.
Keeping Soda Bread in Storage
Because Irish soda bread has a tendency to become dry very quickly, the best way to keep it fresh for a longer period of time is to keep it tightly wrapped in plastic wrap or in an airtight container. It can be kept like this for approximately three to four days.
Wrap your loaf carefully not only in plastic wrap but also in foil to protect it from freezer burn. If you want the slices to defrost more quickly after being frozen, slice them before you freeze them. Take one or two slices as you see fit! In the freezer, it will keep for a total of three months.
Simply leaving anything at room temperature for an hour or two can allow it to defrost. If your microwave has a feature specifically for defrosting bread, you can also use that.