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.