Here is another variation of Irish Soda Bread, and one that is really good with butter, margarine, soft cheese, or jam. This is a lighter loaf than the classic recipe, and I have found that it slices better and holds up more to buttering. It has a slightly less “whole food” taste, but definitely not the flavour of store bought white “bread.”
- Plain Flour 250 g (plus some for kneading and for loaf pan)
- Self Rising White Flour 250 g
- Bicarbonate (baking) Soda 1 tsp
- Salt 1 tsp
- Sugar 1 Tbs or Stevia 1 tsp
- Melted Butter or Oil 1 tsp (plus tiny amount to grease loaf pan)
- Buttermilk (or soured milk) 475 ml
Preheat oven to 200 C/ 395 F. Lightly grease a loaf pan and dust with flour, then set aside. In a large bowl sift together the dry ingredients (sifting isn’t that important in the classic variations, but for this one it does make a difference). Add the oil and buttermilk and begin to mix with a spoon. As it begins to become a dough add a small amount of extra flour and knead by hand. Knead until it form a firm but pliable consistency,(adding flour if needed). Press into the prepared loaf pan, and cut a single length-wise grove in the centre of the loaf. Place in oven for 25 to 30 minutes (depending on oven). Remove from oven and remove from loaf pan. Place loaf onto a baking sheet upside down and return to oven for 5 – 10 minutes. Loaf is ready when a tap on the bottom gives a hollow sound.
You might also like the Classic Soda Bread recipe.