Traditional Grandmother's Soda Bread
Baking bread is one of life’s simple pleasures and a skill I wholeheartedly believe we should be teaching our children. A simple loaf, made in minutes can feed and nourish any of us on a day in need. It is not expensive to made and really embraces that sustainable way of thinking when cooking. Using an ingredient like buttermilk it makes sure there is no waste there but also you can edit and customise this bread any way you want.
Pop in some leftover cheddar and a dollop of caramelised red onion marmalade or maybe even a few raisins, dates, an extra egg for richness and a drop of vanilla for a sweet version.
My own person favourite is to crisp up some bacon, chop it ip finely, toss that into the mixture with a dollop of marmite and little chunks of brie. Sensational. I hope you family carry on this tradtion this weekend and lots more to come.
Old Fashioned Soda Bread
- 450 g plain flour
- 1/2 tsp sugar
- 1 tsp salt
- 1 tsp bread soda
- 375 mls buttermilk
- Preheat the oven to 230oc. Sieve the dry ingredients. Make a well in the centre.
- Pour in all the milk at once. Using 1 hand, with your fingers stiff and outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl in ever increasing circles. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well-floured work surface. Wash and dry your hands. Tidy it up and flip over gently. Pat the dough into a round, about 4cm deep.
- Cut a deep cross on the loaf and prick in the four corners.
- Bake in the oven for 15 minutes then turn down to 200deg C for 30 minutes until cooked. If you are in doubt, tap the bottom of the bread, when it is cooked it will sound hollow. Cool on a wire rack.
- Tip! Soda breads are best eaten on the day they are made but are still good for a day or so more.
Follow the recipe above adding: 1 dessertspoon of sugar 100g sultanas 1 egg Add the sugar and the sultanas with the flour and drop the egg in with the milk before missing. Recipe from Myrtle Allen