Tuesday, March 15, 2016
Irish Soad Bread Recipe - Loaf - Style
A year ago I posted my Irish Soda Bread Recipe and I decided to make and post a Loaf version because I like the way it turned out.
A couple of points about soda bread if you are not familiar with it. Chemical leavening relies on a reaction between acid (buttermilk, yogurt or other acid foods) and baking soda or similar alkali. This replaces yeast to create lift and rise. Baking Powder does the same thing and is frequently called for in recipes using baking soda to boost the lift.
Also you must get the dough in the oven QUICKLY because the action can start to relax and you won't get the nice lift.
The original recipe did not use Baking Powder, but when I decided to make a loaf form instead of the traditional round form, I thought it needed some extra help based on some ideas I was reading. So last year I tried a loaf form, I liked the way it came out, but did not post it.
I made my bread yesterday for use with today's Corned Beef meal - we are having company, so I wanted a more standard form of the loaf for easy slicing.
It turned out great, with wonderful lift and a great taste and texture (yes we had to sample it last night while it was still warm :-)
The original recipe calls for 1 1/2 cups of buttermilk, but I do not keep it on hand so the yogurt/milk combination works as an excellent replacement.
BTW - I am very bad, or good depending, on keeping and using up ALL things. One of the my mistakes is to keep baking powder past its prime. I learned that the hard way making some baked goods this past year - when I went and looked at the date - it was about 2 years out of date! There are some things that this is okay with, not baking powder :-)
Catherine O'Crowley's Irish Bread*
(I did the O' in honor of my father, but have since learned there is a feminine version "Ní" so it should correctly should have been Ni'Crowley since I'm not a "son of" :-)
3 1/2 cups unbleached white whole wheat flour (I used King Arthur's)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup organic Greek Style Yogurt
1 cup whole milk
Flour for dusting
Preheat oven to 425. Lightly flour your baking sheet.
Sift flour, salt and baking soda into a bowl. Stir yogurt and milk to combine.
Create a well in the center of the flour mix and start adding the yogurt / milk mix stirring with a wooden spoon. Continue adding all the liquid and combine until the dough holds together. You may need to use your hands to get the last bit of dry melded into the dough.
Shape the dough into a 6-8 inch circle, place on baking sheet and flatten to about 2 inches high. Use a knife to score a deep X almost all the way to the sides.
Bake for 35 minutes or until the bottom sounds hollow when tapped.
Cool completely on a wire rack.
Serve with good butter, honey, molasses or jam.
* Loaf Version
For the loaf I made yesterday I used 1 cup of white whole wheat and the rest of the flour organic all-purpose.
add 1/4 teaspoon of baking powder, spray a loaf pan but do not flour and increase the baking time to 40 minutes turning the loaf pan half-way through for evening browning.
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Have a wonderful day!
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