Irish Soda Bread

prep time:: 30 min
total time:: 1 hr 30 min

One 1 1/2 pound loaf of bread

Joyce Spears

A quick bread that tastes like a cross between a biscuit and wheat bread

ingredients

1C (245g) Milk
1T (17g) Vinegar
4C (500g) Flour
4T (50g) Sugar
1t (5g) Baking Soda
1T (14g) Baking Powder
1/2t (3g) Salt
1/2C (112g) Butter (softened)
1 Egg
1T (14g) Butter (melted)

directions

1
Combine the milk and vinegar then let mixture sit for at least 10 minutes or until the milk curdles.
2
Preheat oven to 350°.
3
Line a baking sheet with parchment paper.
4
In a large bowl, mix together the flour, sugar, baking soda, baking powder, and salt.
5
Cut in the 1/2 cup of butter.
6
Stir in 1 cup (245g) of the curdled milk. (There should still be 1 tablespoon left over.)
7
Stir in the egg.
8
Kneed the dough right in the bowl until smooth.
9
Form dough into a round, place on baking sheet, and flatten slightly.
10
In a very small bowl combine the melted butter with the remaining milk; brush loaf with this mixture. (If you have some left over you can apply a second coat once the bread has baked for 35 minutes.)
11
Use a sharp knife to slash an “X” into the loaf.
12
Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

notes

The name comes from the baking soda that is used (instead of yeast) as a leavening agent in the recipe. You can substitute buttermilk for the milk and vinegar mixture.

Source: Joyce Spears