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Traditional Irish Soda Bread
3½ cup all-purpose flour, plus extra for dusting
1 tsp superfine (caster) or granulated sugar
1 tsp baking soda
1 tsp salt
1½–2 cup buttermilk
Preheat the oven to 450°F
Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about ¼ cup in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don’t knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.
When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches thick and cut a deep cross in it. Place on a baking sheet.
Bake for 15 minutes. Turn down the heat to 400° and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.
Recipe by: Phyllis C. Photos by: Diane Baker for Canning and Cooking at Home
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