Once I get then yen to cook something I can't resist the temptation to look for more recipes. This one is from Rachel Allen of the Ballymaloe cookery school so should be really authentic.
White Soda Bread
An Irish favourite, which we bake every day at Ballymaloe cookery school, and which is very quick and simple for you to make at home. This is the basic recipe but there are so many sweet and savoury variations that you can try - chocolate, raisins, cinnamon, cubes of crispy bacon, cheese, herbs . . . the possibilities are endless. The deep cross in the loaf is supposed to let out the fairies - so that the bread won't be jinxed by evil spirits! In reality, of course, it's just to allow the heat to penetrate the loaf as it's cooking. Makes 1 Loaf
Ingredients
450g (1lb) plain flour
1 level tsp caster sugar
1 level tsp bicarbonate of soda
1 tsp salt
350-425ml (12-15fl oz) buttermilk or sour milk
Method
1. Preheat the oven to 230°C (425°F), Gas mark 8.
2. Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be fairly soft, but not too wet and sticky.
3. When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm (1½in) deep and cut a deep cross in it.
4. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.
VariationsWhite soda scones:
Make the dough as above but flattened into a round approximately 2.5cm (1in) deep. Cut into scones and cook for 15-20 minutes at 230°C (450°F), Gas mark 8.
White soda bread or scones with herbs: Add 2-3 tablespoons freshly chopped herbs - such as rosemary, sage, thyme, chives, parsley or lemon balm - to the dry ingredients, and make as above.
Spotted dog: Add 100g (3½oz) sultanas, raisins or currants, or a mixture of all three, to the dry ingredients, and make as above. Back to top
Brown Soda Bread
For this wholemeal soda bread the method differs to the usual white version, so don't just swap half of the plain flour for wholemeal. Makes 1 Loaf
Ingredients
225g (8oz) wholemeal flour
225g (8oz) plain flour
1 tsp salt
1 tsp bicarbonate of soda
50g (2oz) mixed seeds, such as sesame, pumpkin or sunflower, or golden linseeds (optional)
25g (1oz) butter (optional)
1 egg
375-400ml (13-14fl oz) Buttermilk
You will need a 25cm (10in) diameter tart tin, 3cm (1¼in) deep
Method
1. Preheat the oven to 220°C (425°F), Gas mark 7.
2. Sift together the flours, salt and bicarbonate of soda in a large bowl and mix with the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the centre.
3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. The dough should be quite soft, but not too sticky.
4. Turn onto a floured work surface, and gently bring it together into a round about 4cm (1½in) deep. Cut a deep cross on top
5. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base. Allow to cool on a wire rack.
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