Irish Soda Bread is a bread that requires no leaven. All of its leavening, instead, comes from baking soda and buttermilk. This Irish soda bread recipe belongs to my grandmother and has been loved for years in my family. It’s thick and light, and it has the most beautiful crusty exterior. Buttermilk and cold butter are the secrets to their exquisite success.
Homemade bread often feels terrible, but today’s luck is with you. Irish soda bread is a bread made from baking soda, not leaven. Like my easy no yeast bread, this is a flavor-free shortcut bread. As with this recipe, the best Irish soda bread has a golden-brown crust with a dense firm crumb. The bread is not dense, but it is quite soft and tender. When removed from the oven, the roast is nice and crisp, and on days 2 and 3, it becomes a bit chewy. I hope you enjoy creating your version of this recipe.
4 cups all-purpose flour
4 tbsp white sugar
1 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
1. Preheat oven at about 190 degrees C (375 degrees F). Fill a large baking sheet with light grease.
2. Add and mix the sugar, flour, baking soda, baking powder, salt, and margarine in a large bowl. Stir in 1 cup of egg and buttermilk. Transfer the dough over a slightly blanketed surface, knead the dough slightly and place it on a prepared bakery sheet. Combine melted butter in a small bowl with 1/4 cup buttermilk; brush the loaf with this mix. Use a sharp knife to trim an ‘X’ into the bread top.
3. Bake in a preheated oven until clean, 45 to 50 minutes, comes out a toothpick inserted into the loaf center. After 30 minutes searching for doneness. You can start brushing the butter mixture with the bread while it is baking.
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