WHITE SODA BREAD
Steps:
- 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.
WHITE SODA BREAD
Here's the traditional Irish soda bread-just flour, baking soda, salt, buttermilk, and optional caraway seeds.
Categories Bread Dairy Bake St. Patrick's Day Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.
EASY SODA BREAD
Want a simple bread recipe? This soda bread requires no kneading or proving, is yeast-free and takes mere minutes to prepare. Above all, it's delicious
Provided by Emma Freud
Categories Side dish, Snack
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the flour, salt and bicarb in a bowl. And if you'd like rosemary bread, add the chopped rosemary too.
- Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk. Then stir in the honey, and simply pour it into the flour mixture. Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
- Tip onto a floured work surface and shape it into a ball.
- Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
- Put in the oven and bake for 40 mins.
- Cool on a wire rack until warm, then slice and serve.
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.3 milligram of sodium
HERBED WHITE SODA BREAD
Provided by Food Network
Time 1h
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl, make a well in the center and pour all of the buttermilk in at once. Using 1 hand, stir in a full circle starting in the center of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board. WASH AND DRY YOUR HANDS. Roll dough around gently with floured hands for a second, just enough to tidy it up, flip the dough over. Pat the dough into a round about 1 1/2-inches deep. Sprinkle a little flour onto the center of a baking sheet and place the loaf on top of the flour. Cut a deep cross on it with a sharp knife, prick the four sections to let the fairies out. Let the cuts go over the sides of the bread to make sure of this.
- Bake in preheated oven for 20 minutes, then reduce the heat to 400 degrees for 20 minutes, or until just cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Cool on a wire rack.
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- Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
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- Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
- Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
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- Whisk the melted butter and honey/sugar together. Pour into the flour mixture and toss to combine. (The mixture won’t fully combine yet since there’s so little wet ingredients and so much flour.) In 2-3 additions, pour in the buttermilk mixing for 15-20 seconds after each addition. After all of the buttermilk has been added, mix gently to form a shaggy, stiff, and slightly moist dough. If you used honey, there could be little specks of honey/butter in spots. That’s ok! Those will be extra flavorful specks in your bread.
- Pour the shaggy dough and any flour crumbles that haven’t been incorporated onto a lightly floured work surface. With floured hands, work the dough into a ball and flatten into a (approximately) 7-8 inch disc as best you can (make it about 2 inches tall). If the dough is too sticky, add a little more flour.
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