Seedy Cheesy Irish Soda Bread
This is a type of quick bread which uses baking soda and baking powder to give the loaf some airiness. No need to wait for this bread to rise since there’s no yeast required at all! After a very quick knead, it’s ready to pop in the oven. After you’ve worked the butter into the flour, stir in some buttermilk. While some recipes tell you that you can “make your own buttermilk” by simply adding lemon or vinegar to milk, I don’t buy it. First, that’s not buttermilk.
This recipe is my grandmother’s. She passed away in 2011, 2 weeks before I started this food blog. I dedicated my 1st cookbook to her. Full of energy and the creator of the best homemade pie crust on earth, she would be in her 90s today.
I find this happens more with DIY buttermilk. Continue to bring the dough together using your hands or a wooden spoon. The dough should be shaggy yet slightly tacky. Do not add anymore flour if your bread has reached this texture. If needed add the remaining ¼ cup of flour.
Make sure to serve thick slices, slightly warm, with some real butter. Once you’ve spread the butter on the bread, try sprinkling some extra sea salt on top! I could eat the whole loaf just like this, never mind with corned beef.
I have passed many of the recipes on to other family members. Bread will stay fresh for up to 2 days. Breads that use baking soda for a leavening agent generally dry out much faster than yeasty breads. Place the dough on the prepared baking pan and cut an ‘x’ across the top about ¼ of the way through the loaf. This will allow the bread to cook evenly. Bake for minutes or until the the bread is golden brown on top.
In the bowl of a stand mixer, combine 3 ¾ cups of flour, milk powder, baking soda, baking powder, sugar, salt, caraway seeds, and grated cheddar. Stir using the dough hook for just a few seconds. Add the cold cubes of butter and let the machine break the butter into small pieces so it resembles a coarse meal. You can also do this easily by hand.
Loves it.But she’s never happy with the loaves sold in stores because they never contain enough caraway seeds. So when the local paper ran an Irish soda bread recipe, it caught her eye. “Irish soda bread doesn’t contain yeast,” she said to me out-of-the-blue.
But don’t expect the bread to taste sweet even if you add them – it’s got a little sweetness but can still be eaten with hearty stews or soup. Ensure you have about 1/2 cup of extra flour in a small bowl next to you – sprinkle some over the dough if it already looks fairly moist. Here at A Wicked Whisk, I share easy 30 minute meal ideas and delicious comfort food recipes. Cover the pan with the other round cake pan, turned upside down.
This is going to add a touch of sweetness. This very healthy variation has whole grains, as well as flax and sunflower seeds. To tell if the butter is the correct temperature, poke at it. Your finger should go in with a little pressure. If it sinks right in, the butter is too soft. If the butter feels like a piece of wood, it’s too cold.
A tasty Irish soda bread needs just some basic ingredients, but the baking soda and buttermilk is a must. They are what helps the bread to rise. You will have quite delicious and lovely smelling Irish soda bread once you have done, it is worth the wait. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
Cool on a wire rack for ten minutes, and then take it out of the pan to cool some more on the wire rack. Preheat the oven to 375 degrees. Line a ten inch cast iron skillet or casserole with parchment paper. Spread softened butter all over it.
Mine took exactly 37 minutes. Insert a skewer into the center of the bread and if it comes out clean, the bread is done. One thing to remember, make sure you don’t overmix the dough, you want it to be shaggy and slightly sticky. I like to bake bread in a dutch oven lined with a sheet of parchment paper but you absolutely don’t have to do this. It’ll work in a cast iron skillet, or even a round 9 or 10 inch baking pan. Anything with sides really as the heat helps brown up the sides better.
Then reduce oven temperature to 400 degrees. Bake until a skewer inserted into the middle of the loaf comes out clean, about 25 additional minutes. Place dough on baking sheet. Cut a cross, about 1-inch deep, into dough with a sharp knife.
Whisk together the egg and buttermilk, and add to the bowl. This easy soda bread is made with extra sharp cheddar, which gives it a crisp, golden crust and tender, cheesy interior. I didn’t have any problems baking it as one loaf. My only addition was some garlic powder. I also made a green onion and garlic compound butter to put on top. I’d replace cream of tartar with some baking powder next time to reduce the sourness as it is a savory bread.