How to Make Irish Soda Bread





Introduction: How to Make Irish Soda Bread

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Miss 3 suggested we bake bread for snack so we thought we'd show you how to do it. It's very fun but you have to follow the instructions step by step -don't leave any out else it might not work.

NOTE: Must have two (or more) kids to lend their expert cooking skills. Don't have two? Ok then, even one will do. :)

Step 1: Practice Kneading

Step 1: Practice kneading on homemade play dough while mummy gets the bread ingredients together.

Step 2: Choose a Recipe

Step 2: Grown ups are handy to help with this part.

2 cups all-purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoon caraway seeds
1 cup golden raisins
1 3/4 cups well shaken buttermilk
2 tablespoons unsalted butter, melted

Step 3: Get Started With Measuring

Step 3: Get started with measuring

Step 4: Sift

Step 3: Use your hands to "sift"

Step 5: Measure

Step 4: Do the important measuring while your big sister is occupied with "sifting"

Step 6: Count

Step 5: Must count the cups of flour -good math practice you know.... One...

Step 7: Raisins

Step 6: Prepare the raisins

Step 8: Extra Flour

Step 7: Sift some extra flour onto the counter and floor for good measure

Step 9: Mince

Step 8: Mince your raisins... just for fun (This is what a grown-up is good for)

Step 10: Liquids

Step 9: Add the liquids a cup at a time

Step 11: Add the Raisins

Step 10: Add the raisins
VERY IMPORTANT: Test the flavour of the raisins. I like to call this a "quality control check"

Step 12: Mix It All Up

Step 11: focus intently when mum checks to see if you're still eating -I mean doing a "quality control check" on the raisins

Step 13: Quality Control Check

Step 12: One last "quality control check"

Step 14:

Step 13: Divide the dough in half and softly shape into two rough circles

Step 15:

Step 14: Place on a floured greased oven tray & cut a 1cm cross into them.

Step 16: Bake

Step 15: Brush tops with melted butter & bake at 190 degrees C for 30-40 mins or till it sounds hollow when tapped

Step 17: When Done

Step 16: Pull it out and cool it down for 3 hours

Step 18: Eat It

Step 17: After a nap dig in (with butter or cream cheese of course)

Step 19:

Ahh, satisfaction. There's nothing like the taste of home made bread. Oh, we'd better save some for daddy!

The End.

Step 20: The End

Nothing tastes better than something you've made yourself.



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    Check this link and I think you will find dispite what your book says your recipe is for Irish Bannock loaf and not soda bread. Anyway when you do get the right recipe try a fried egg (runny) between two slices of soda with brown sauce on top.Thats called a dipped soda in Northern Ireland.

    Now your talking, but you forgot the slice of bacon and a sausage split length ways so it don't roll about and the soda should be fried in bacon grease too. enough cholesterol to drop a charging rhino at 30 paces.

    As an Irish person myself (Antrim) I agree entirely with 'msw100' and 'aoifejohanna', recipes. Irish soda bread is the absolute most basic of soda raised breads, so if you keep that in mind you can't go far wrong, it was invented in times when people were impoverished and destitute, their only mode of cooking was an iron pot or griddle pan over an open grate of turf fire, yeast bread baking was not at all common outside commercial bakers, there was no refrigeration, buttermilk was also widely available and cheap from the butter makers so flour salt sour milk (buttermilk) and a little baking soda is all that is required for authentic Irish soda bread. and if you ever learn to make potato bread (fadge) and get your hands on some Ulster or Kerry bacon and some Cookstown sausages with some still warm fresh eggs from an irish hen house, and some wheaten bread then you will be getting close to an Ulster fry ie Breakfast.

    Do you guys up in Antrim not call potato bread (slim bread) in south Down fadge has an intirley difrent meaning all together lol

    This is not Irish soda bread, this is an american adulteration of an Irish recipe.

    In my 40 years of life in Ireland I have tasted around 50 different peoples homemade soda bread, none of them contain carraway seeds, raisins or butter in.

    The irish never use currants or raisins in soda bread Ever.

    I'm afraid that they are starting to adulterate it some what now, my mother has recently been buying soda bread from a local bakery that has glace cherries in, I tried some and found that is was absolutely vile compared to proper home made soda bread

    The Irish DON'T put sugar and raisins into soda bread (my wife is Irish) Recipe: Sift 500 gms of strong brown flour into a large bowl (personally I use Spelt flour but you might not be able to get it) Add a teaspoon of salt and 1 1/2 teaspoons of baking soda Rub into the flour a large Table spoon of butter - You can use salted as you have put salt in anyway until the flour has absorbed all the butter. The more air you get into the mix at this stage the better. Add 500 Ml of Butter milk - traditionally the Irish use sour milk but it is hard to find. If you add a teaspoon of cream of tarter you can use ordinary milk - The acid in the butter milk activates the baking soda. Mix the dough - It will seem sticky at first but as you mix the flour will absorbe the liquid and turn to a soft dough. Swirl the bowl round to get the dough to form a ball and tip onto a floured baking sheet. Cut the cross in the top - I would cut it at least 2 cms deep depending on how high the dough is - The cross is to keep the devil out - It also lets heat into the centre of the bread. For 500 gms the bread will take at least 1 hour - perhaps 1 hour 15 mins to cook at 190 - 200 deg C Tap the bottom for the hollow sound - Cool eat. I make it 2 or 3 times a week for Breakfast. eating. Traditionally you cook it in a flat pan over an open fire putting hot turf on the lid to cook the top - an oven is easier. The family still burn turf at home on the farm and make their own butter / cheese.

    I found another recipe that uses plain yogurt instead of buttermilk and it seems to work well. Do the Irish ever use yogurt, and do they really use caraway seeds in the bread?

    no, im Irish and i never saw yoghurt used