A Word From The Cook
“Traditional Soda Bread includes just flour, salt, soda and buttermilk. Currants and rosemary add fragrant sweetness, but are completely optional!”
1 Cake Pan Sized Loaf Serves 8-10
- 4 Cups cake flour (all purpose flour can be substituted)
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 14 Ounces buttermilk
- 1 Tablespoon finely chopped rosemary
- 1 Cup currants (raisins can be substituted)
- Step 1 – Combine Ingredients
- Preheat oven to 425 degrees.
- Sift dry ingredients together in a large mixing bowl.
- Add rosemary and currants to dry ingredients.
- Add buttermilk slowly as you combine with dry ingredients, using your fingers to gently fold dry and wet ingredients together.
- Step 2 – Lightly Knead and Shape Dough
- Turn out dough onto lightly floured surface.
- Knead gently (as little as possible) to shape dough into a ball. Kneading creates gluten, which in turn toughens bread. For tender soda bread, keep kneading to a minimum.
- Place dough ball into a lightly greased and floured cake pan.
- Dust your fingers with flour and gently press the dough flat and out to the edges of the pan.
- Step 3 – Bake
- Cover with a second cake pan and bake for 45 minutes.
- Remove second cake pan and continue to cook for 15 more minutes.
- Remove from oven and cover with a tea towel sprinkled lightly with water to keep it moist.
- Slice and enjoy while warm or cool with butter.