I was inspired to make this after watching the Hillbilly Kitchen on https://www.youtube.com/watch?v=fx9mjh0Tigs
It was easy to make. I made 1/2 recipe. It was a very dense bread, sliced and kept well. It didn't seem to rise much if at all. Next time I will put into 4x8 loaf pan and use parchment paper. (This bread tastes sweeter than GF version.)
(See GF soda bread notes http://glutenfreekat.blogspot.com/2022/05/gluten-free-irish-soda-bread-with.html )
Combine dry ingredients
- 2 c. flour
- 3/4 t. baking soda (original was 1/2 t. I think it rises a little more with 3/4 t.*)
- 1/4 t. salt (original was 1/2 t.)
Make well and add
- 1 c buttermilk
- 1/2 egg (Optional. Supposed to lighten bread.**)
- 1 T butter (Optional. Supposed to moisten bread. I didn't do. Bread was fine.)
- sugar (Optional. Not needed. Bread was sweet.)
- raisins, currants (Optional)
Stir, don't overmix, should be crumbly. Squeeze together with hands until stuck together. Not perfectly smooth is OK. OK to leave crumbs behind in bowl.
Shape into round shape. Put in floured cast iron skillet without touching sides. Cut cross to bless bread and slits to let the fairies out. Cross and slits are supposed to help bread rise. Use your fingers to brush buttermilk left in measuring cup on top of bread. Can also brush on beaten egg if you want to. I didn't.
Let bread rest while you preheat oven to 425F.
Bake 15' at 425F. Then turn oven down to 350F and
Bake 30-60 minutes at 350F until bread is cooked in middle and sounds hollow when tapped.
Brush top with a piece of butter. Supposed to keep the crust from being too hard. (Definitely works)
- *5/6/22 Increased baking soda to 3/4 t while decreasing salt to 1/2 t. Maybe slightly better rise. Bread might be a tad more crumbly? but still sliced well and tasted good. I wonder what would happen if I slightly kneaded the bread instead of pushing it together.
- **5/7/22 Added egg. Rose higher. Made a cake like bread with yellow inside. Both versions still taste good.
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