I did an Ancestry DNA test a couple of years ago and I was 100% Munster Ireland. I’m embarrassed to say I’ve never made soda bread until recently, yet I’ve eaten it all my life.
My grandma was a fantastic baker and she would make a currant soda bread too. I have fond memories of her baking. She would get out the homemade blackcurrant jam, irish butter and a freshly made soda bread.
All my aunts are fabulous bakers, yet my mum is not a baker. She’s an excellent cook but she’s more than likely to bring out a nice cake from the cupboard to have with your cup of tea.
The photo above was my first soda bread. Therefore I would like to share the recipe I used. Serves 4 – 6 people
- 450g / 1 lb Plain flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Salt
- 400ml/14 fl oz Buttermilk
- Preheat the oven to 220’c/425’f/Gas Mark 7.
- Sift the flour, salt and bicarbonate of soda into a mixing bowl.
- Make a well in the centre of the dry ingredients and pour in most of the buttermilk. Mix well together using your hands. The dough should be very soft but not too wet. If necessary, add the remaining buttermilk.
- Turn out the dough onto a lightly floured work surface and knead lightly. Shape into a 20 cm/ 8 inch round tin.
- Place the bread on a greased baking tray, cut a cross in the top and bake in the preheated oven for 20 -30 minutes. When done it should sound hollow if tapped on the base. Eat whole warm, soda bread is always best eaten on the day it is made.
Please share your recipe with me? Is your ingredients different?
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