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Add a photoThe most traditional Irish Soda Bread is simply Soft Wheat Flour, a little baking soda ,a little salt, and buttermilk. Soft wheat has less gluten which made it easier to mill than hard wheat. In this recipe we used Swans Down Cake Flour, which is soft winter wheat. The raisins are an option and are not traditional, however my wife insists upon them so there they are in the photo.
Ingredients
- 4 cups soft Wheat Flour
- 2 cups buttermilk
- 1 teaspoon baking soda
- 1 tsp salt
Directions
- Sift all the dry ingredients into a bowl add the buttermilk and mix until the flour not visible. If dough very dry add more buttermilk and if too wet add a little more flour. Turn dough out onto a lightly floured surface and form into a ball. Place onto a lightly greased sheet pan or on to a silpat or into a lightly greased cake pan. Cut a cross into the top about an inch and a half deep ( this helps the center bake). Bake at 425° for about 25 minutes then lower the temperature to 400° and bake for an additional 20 minutes. The bread will be done when it gives a hollow sound when tapped on the bottom. If the bread begins to brown too much, cover loosely with foil. When baked remove to a wire rack to cool. Can be sliced warm.
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