Irish Soda Bread – Simple Recipe
Just last month I had the good fortune of eating dinner at a legitimate and authentic Pub in Gettysburg Pennsylvania. After dinner they served a variation of Irish Soda Bread Desert that was honestly one of the best things I have ever eaten. Being a Full Blooded Italian saying that this was extraordinary is really something given the wonderful dishes that the Italian Culture is famous for. but I loved it.
The version featured in this video is somewhat different than that which I had that night and sometime in the future when I find that recipe I’ll share it here. But for the moment this recipe will do nicely.
In Ireland, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular in the British Isles.
The flour used in Soda Bread is typically made from soft wheat; so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels of gluten than a bread flour. In some recipes, the buttermilk is replaced by live yogurt or even stout. Bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded.
Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. In Ulster, the wholemeal variety is usually known as wheaten bread and normally sweetened, while the term “soda bread” is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known as brown bread and is almost identical to the Ulster wheaten. In some parts of Fermanagh, the white flour form of the bread is described as fadge.
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