This is Traditional Irish White Soda Bread – just flour, baking soda, buttermilk and salt with optional caraway seeds added. Brown Soda Bread is made with some whole-meal flour or substitute whole-wheat flour for part, or all, of the all-purpose flour called for in the recipe. See also the Authentic Irish American Soda Bread Recipe, started in Ireland as “spotted dog” or “railway cake” which some consider to be more of a dessert cake.
QUICK-BREAD RECIPE HELP
INGREDIENTS
3 1/2 cups unbleached all purpose flour; spoon into measuring cup and level to rim
2 tablespoons caraway seeds (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk, more if needed
INSTRUCTIONS
1. Position an oven shelf in the middle of the oven. Preheat oven to 425 degrees F.
2. Lightly cover a baking sheet with parchment paper or lightly grease and flour. Set aside.
3. Mix the flour and optional caraway seeds, baking soda, and salt in large bowl. Make a well in the center.
4. Add buttermilk to the well. Use your hand to mix the flour and buttermilk together until the mixture forms a soft dough; it should be soft and pliable but not sticky and wet. Mix in more tablespoons of flour if it is too wet or teaspoons of buttermilk if too dry. Do not overmix.
5. Turn the dough onto a lightly floured surface and knead just until dough holds together, about 30 seconds. Don't over handle or the bread will be tough.
6. Quickly and gingerly shape dough into 6-inch-diameter by 2-inch-high round. Place on the prepared baking sheet.
7. With a sharp knife, cut 1-inch-deep X across top of bread, extending almost to edges.
8. Bake for about 35 minutes or until bread is golden brown and sounds hollow when tapped on its bottom. Transfer bread to a wire cake rack and cool completely.
SERVE AND STORAGE
This is meant to be baked, cooled and eaten right away. The recipe does not store well.
