Meet the perfect summer holiday side for your customers or family: delicious Soda Bread. Tangy, dense and easy to customise, this recipe is bound to have everyone coming back for more!
HOME-BAKE RECIPE:
Total Time: 1 Hour
Yield: 1 Loaf
INGREDIENTS:
For Soda Bread:
- 510 g Millstone Cake Wheat Flour
- 12 g kosher salt
- 13 g sugar
- 5 g baking soda
- 1 cup dried currants (optional)
- 1 egg
- 410 g buttermilk
- 2 tablespoons melted butter
For finishing:
- Room temperature butter
- Flour
METHOD:
- Preheat the oven to 200°C.
- Whisk together the flour, salt, sugar, baking soda, and currants if using.
- In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add liquid ingredients to dry ingredients and stir with a rubber spatula until combined – mixture should be a sticky consistency.
- Grease a 20-25cm cast iron skillet or bread pan with butter and set aside.
- Lightly sprinkle flour over the dough. Using your hands, scrape the dough from the sides of the bowl and quickly shape into a ball, kneading lightly if necessary.
- Transfer dough to skillet or bread pan and sprinkle with slightly more flour. Using a sharp knife, score an X across the top of the dough ball.
- Place in oven and bake for 35 to 40 minutes – or until lightly golden and bottom sounds hollow when tapped.
- Once done, remove from oven, transfer to cooling rack, and allow to cool for 15 minutes before slicing.
- Store soda bread in an airtight bag or vessel at room temperature for about 3-4 days or freeze it for up to 2-3 months.
BULK RECIPE:
Total Time: 1 Hour
Yield: 10 Loaves
INGREDIENTS:
For Soda Bread:
- 5.1 kg Millstone Cake Wheat Flour
- 120 g kosher salt
- 130 g sugar
- 50 g baking soda
- 10 cup dried currants (optional)
- 10 eggs
- 4.1 kg buttermilk
- 20 tablespoons melted butter
For finishing:
- Room temperature butter
- Flour
METHOD:
- Preheat the oven to 200°C.
- Whisk together the flour, salt, sugar, baking soda, and currants if using.
- In a medium bowl, beat the eggs and buttermilk. Add the melted butter and stir to combine. Add liquid ingredients to dry ingredients and stir with a rubber spatula until combined – mixture should be a sticky consistency.
- Grease 10 cast iron skillets or bread pans with butter and set aside.
- Lightly sprinkle flour over the dough. Using your hands, scrape the dough from the sides of the bowl and quickly shape into 10 balls, kneading lightly if necessary.
- Transfer dough to skillets or bread pans and sprinkle with slightly more flour. Using a sharp knife, score an X across the top of each dough ball.
- Place in oven and bake each dough ball for 35 to 40 minutes – or until lightly golden and bottom sounds hollow when tapped.
- Once done, remove from oven, transfer to cooling rack, and allow to cool for 15 minutes before slicing.
- Store soda bread in an airtight bag or vessel at room temperature for about 3-4 days or freeze it for up to 2-3 months.
Recipe sourced from https://alexandracooks.com/2016/03/11/irish-soda-bread-two-ways/