So…. Soda bread.
Likely a post that would have been more suitable to have been posted a month ago, but oh well. You get it now.
On the bright side though, I managed to check another item of my 25 while I’m 25 list! Woo hoo! And you get fresh baked bread in under an hour.
This was a huge success for me, not only because I got to knock an item that has been on my To-Do list for a looong time, but because I was able to share and teach my sister how to make it before sharing it here.
Now this may not seem like a huge accomplishment, but anyone who knows me, or at the very least, anyone who has ever tried to cook with me, knows that I do not share the kitchen well. I don’t share counter space and tend to get snippy when people get in my way. Even so, I managed to drag my non-baking sister into the kitchen and successfully taught her how to make her very first loaf of home made bread. This is also an amazing feat. I am really not a good teacher
While my Mom does have pictures of us, seemingly co-operating in the kitchen, historically this is not the case. I can think of more than one occasion where me trying to teach her how to bake ended up in a screaming match. Hahaha
Thankfully, this time it resulted in some warm crusty bread, perfect for dunking into soup or stew. Or even just slathered with butter and honey. A much better result if you ask me.
Some notes on the recipe:
- I’ve listed both volume and weight measurements, but I got a better result using weight measurements for the flour.
- I have adjusted the recipe to make a small loaf that comfortably serves four. It tends to dry out quickly, so I didn’t want a whole lot of leftovers kicking around and going to waste.
adapted from www.sodabread.info
- 12 oz ( about 2 cups) flour
- 1/2 tsp baking soda
- 1 tbsp brown sugar
- 1/2 tsp salt
- 7 oz ( a scant 1 cup) buttermilk or soured milk*
- additional flour for dusting.
- Preheat the oven to 425°F. Lightly grease a round 8 in casserole or cake pan.
- Sift the flour in to a large bowl, then whisk in the baking soda, brown sugar and salt. Make a large well in the centre of the dry ingredients.
- Pour the buttermilk into the well and gradually stir in the flour, until it is all combined and you have a slightly sticky dough. If your dough is really sticky, then add a bit more flour, a couple tablespoons at a time.
- Knead the dough lightly, about once or twice, so that you don’t squish out all of the gases, then form the dough into a ball. Place in the greased casserole. Dust the top of the dough with some flour, then with a sharp knife make a couple of slashes in the top o the bread.
- Bake in the preheated oven for about 30 minutes, or until you have a deep golden crust, and the bottom sounds hollow when you give it a tap.
- Let it cool on a wire rack, then cut into wedges ( while still warm) to serve.
Seriously, what is better than homemade bread.
I linked this recipe to: