Irish Soda Bread
Baking soda (bicarbonate of soda), flour and buttermilk are used to create this simple, traditional Irish staple. The bread was originally baked in pots over hearth fires, giving it a dense, crispy crust. Serve it slathered with butter alongside a roast dinner or as breakfast toast.
- 4 1/2 cups Swans Down® Cake Flour
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup buttermilk
- 1 egg
- 1/4 cup unsalted butter, room temperature
- 1/4 cup buttermilk
- Preheat oven to 375℉. Grease a sheet pan or the bottom of a cast-iron skillet. Mix flour, sugar, baking soda, baking powder, salt and butter in the bowl of a standard mixer fitted with dough hook attachment. Add buttermilk and egg. Knead until a dough ball forms.
- Turn dough out onto a lightly floured surface. Lightly knead dough and shape into a round loaf. Place on prepared sheet pan or skillet.
- Make Glaze: Melt the unsalted butter and mix with the buttermilk until combined. Brush the glaze onto the loaf score an “X” on top of the loaf.
- Brush about half of the glaze onto the loaf and score an “X” on top of the loaf.
- Bake for 40 to 50 minutes or until golden brown and a tester inserted into the center comes out clean (internal temperature of 200℉). Halfway through baking, rotate the loaf and brush it with remaining glaze.