‘Basic, honest ingredients ... made in the simplest of manners’
Irish soda bread a simple yet versatile pantry staple
Bread is a staple food in kitchens around the world.
Whether it be Indian naan, Middle Eastern pita, French baguette, Israeli challah or Italian ciabatta, most bread recipes have at least three things in common: the dough is leavened with yeast, kneaded to ensure a fluffy texture and left to rise before baking.
Irish soda bread is one of the very few breads where neither yeast, kneading nor rising are required.
How is this possible? Two words and one ingredient: baking soda.
If you’re looking to impress your next dinner guests or simply want a no-fuss everyday bread, look no further than Irish soda bread.
What is Irish soda bread? Soda bread is a classic dish in many Irish households and restaurants. It’s commonly served for breakfast with butter and jam or for supper on the side of a hearty stew or soup.
According to Cheryl Doherty, co-owner of The Old Triangle Irish Alehouse in Halifax, soda bread is considered a comfort food in
Irish culture.
“Traditionally, it would not only be made with flour, but any kind of grain available like whole-wheat or oatmeal,” said Doherty. “It also doesn’t have to be baked in the oven. Many people make it on a stove top in a cast iron pan or over an open fire in a pot.”
The essential ingredients in traditional Irish soda bread are flour, bicarbonate (baking) soda, salt and buttermilk.
Although not necessary, many recipes will add sugar, butter and an egg or two for richness. The reaction between the buttermilk’s acidity and the baking soda is what causes the dough to rise.
A QUICK HISTORY
Irish soda bread dates back to the early 1800s when baking soda was first introduced to the United Kingdom. As the recipe uses some of the most inexpensive ingredients and comes together in less than five minutes before baking, soda bread has always been an accessible pantry staple.
Although soda bread may have begun as an affordable necessity in many cases, the hassle-free recipe still holds up.
“Basic, honest ingredients that you can actually pronounce, made in the simplest of manners, is what makes the best food,” said Doherty.
CUSTOMIZE IT
Unlike most baking, which requires you to stick to a recipe, soda bread can be customized.
“As long as you have the basic proportions of buttermilk to flour to soda to salt, you can have fun with the dough — it’s very forgiving,” said Doherty.
Doherty’s favourite soda bread is a heartier, wholewheat version served with cream cheese and smoked salmon. Other popular savoury add-ins include flax seed, grated cheese and fresh herbs.
For those looking for something sweeter, Doherty recommends using all-purpose flour and adding a few tablespoons of sugar or honey into the mix. The baked bread can be served with hot apples and ice cream. It can even be used as the base of a strawberry shortcake.
The beauty of the shaggy dough is that it can be shaped in almost any way your heart desires. Soda bread is typically formed into one round loaf or a bunch of small scone-like biscuits, but the mixture can also be spooned into a greased muffin tin or any sort of mold — you’ll just have to keep an eye on the baking time.
THE SECRET TO THE PERFECT IRISH SODA BREAD
“When you’re taught to make bread, you’re taught to knead and combine everything really well, but soda bread is the complete opposite,” says Doherty. “The best soda bread should be almost falling apart when you’re shaping it.”
If you knead or overmix the soda bread, it’ll still be edible, but far too tough. The trick to having the lightest, fluffiest crumb comes down to incorporating the ingredients together without stirring past the point of no return.
One of the mistakes firsttime soda bread bakers make is slicing the bread as soon as it’s done, leaving it chewy and gummy. Like most other bread recipes, a loaf should be left to rest for at least an hour — preferably two or more — before cutting.
If you’re baking the bread, avoid opening the oven and letting the hot air escape, as this is what gives the soda bread its well-known crunchy, browned crust.
If you’re using a griddle, pot or pan, the temperature will be more difficult to control, but a similar sentiment applies — handle the bread as little as possible and use medium-high heat.
STAPLE RECIPE Ingredients:
• 4 cups flour
• 3 tablespoons white sugar (optional)
• 1 teaspoon of baking soda
• 1 teaspoon salt
• 1 3/4 cup cold shaken buttermilk
• 1 cup currants or raisins (optional)
Instructions:
Preheat the oven to 375 degrees fahrenheit and line a baking sheet with parchment or cooking spray.
Combine the flour, sugar (optional), baking soda and salt with a whisk.
Lightly beat or shake the buttermilk and pour into a well of the dry ingredients.
Add the currants or raisins if using and gently fold the dough with a silicone spatula until just combined. Do not overmix.
Flour your hands to pick up the dough and transfer to the baking sheet to shape. Cut an ‘X’ into the top of the loaf with a serrated knife.
Bake for 50-60 minutes, until the crust is golden and a knife comes out clean. Let rest for one hour before slicing. Enjoy plain or with butter.