Irish Soda Bread

Irish Soda Bread is as Irish as Guinness. Easy to make and no kneading involved. I had to adjust the recipe otherwise you would end up with a mixture to bake 12 loaves. Traditionally the bread is round and cut like the picture on the right. To make life easy you may bake it in a normal bread tin if you wish. For a healthier option you may replace half the plain flour with wholemeal flour. This bread is on its best with Smoked Salmon and Guinness.

INGREDIENTS:

METHOD:

1. Preheat the oven to 230º Centigrade/400º Fahrenheit /Gas Mark 9.
2. Sift all the dry ingredients into a large, wide bowl, and make a well in the centre. Pour in the milk. Using the fingers of one hand, stiff and outstretched like a claw, stir from the centre to the edge of the bowl in concentric circles. The dough should be softish, but not too wet and sticky. When it all comes together, turn out on to a well-floured work surface.
3. Wash and dry your hands. Pat the dough into a tidy shape and flip over gently, then pat it into a round about 4cm (1 and 1/2 inches) thick. Gently transfer to a floured baking tray. Cut a deep cross into the loaf and prick the centre of each quarter to ‘let the fairies out’.
4. Bake for 15 minutes, then reduce the heat to 200ºC/370ºF/Gas Mark 6 and bake for a further 30 minutes or until cooked. If you are in doubt tap the bottom of the bread: it should sound hollow. Cool on a wire rack. Soda bread is best eaten on the day it is made.