White Soda Bread
- 1 pound (450 grams/ 3 1/4 cups) white flour, preferably unbleached
- 1 level teaspoon/1/2 American teaspoon salt
- 1 level teaspoon/1/2 American teaspoon bread soda ( baking soda)*see note
- Sour milk or buttermilk to mix - about 12 to 14 fluid ounces (350 to 412 milliliters)
- *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon
First fully preheat your oven to 450 degrees F (230 degrees C).
Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.
WASH AND DRY YOUR HANDS. Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Darina Allen