WHY THIS RECIPE WORKS:
Authentic Irish soda bread has a tender, dense crumb and a rough-textured, thick crust�definitely a departure from the more common Americanized soda bread, which is closer to a supersized scone. We wanted to try our hand at the authentic version of this bread, which relies on a simple ingredient list of flour, baking soda, salt, and buttermilk.
Our first tests focused on flour. A loaf made with all-purpose flour produced a doughy, heavy bread with an overly thick crust. To soften the crumb, we added some cake flour to the mix, and this made a difference. (It also made historical sense. Because of Ireland�s climate, the wheat grown there is a soft, low-protein variety more similar to cake flour than to American all-purpose, which is relatively high in protein.) A version made with all cake flour, however, was heavy and compact. A ratio of 3 parts all-purpose flour to 1 part cake flour proved best. With only the four basic ingredients of flour, buttermilk, baking soda, and salt, our bread was lacking in flavor and still a little tough; we turned to sugar and butter. Traditionally, very small amounts of butter and sugar are sometimes added to Irish soda bread, so we felt justified in using a minuscule amount of each. The sugar added flavor without making the bread sweet, and the butter softened the dough just enough without making it overly rich.
If you do not have a cast iron pan the bread can be baked on a baking sheet although the crust won�t be quite as crunchy. Soda bread is best eaten on the day it is baked but does keep well covered and stored at room temperature for a couple of days after which time it will become dry.
1. Heat the oven to 400 degrees and adjust a rack to the center position. Place the flours, soda, cream of tartar, salt and sugar in a large mixing bowl. Add the butter and rub it into the flour using your fingers until it is completely incorporated and the mixture resembles coarse crumbs. Make a well in the center and add the buttermilk. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened. The dough will still be scrappy and uneven.
2. Form the dough into a round about 6 to 7 inches in diameter and place in a cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and a tested comes out clean when inserted into the center of the loaf, about 40 to 45 minutes. Remove from oven and brush with a tablespoon of melted butter if desired. Cool for at least 30 minutes
Substituted 2 tbls corn starch for cake flour. Was so good I am not sure cake flour would have improved it.
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|Serving Size: 1 loaf (1635g)
|Recipe Makes: 1 loaf
|Calories from Fat: 3238 (51%)
|Amt Per Serving
|Total Fat 359.8g
|Saturated Fat 224g
|Monounsaturated Fat 92.1g
|Polyunsanturated Fat 16.5g
|Total Carbohydrate 689.3g
|Dietary Fiber 18.3g
|Sugars, other 671g
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Calories per serving: 6377
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