![]() ![]() Eat on the day of baking – or toast it the next day. Bake for 30 minutes or until the loaf is golden brown and sounds hollow when tapped on the base. Mark into quarters with a large, sharp knife, cutting deeply through the loaf, almost but not quite through to the base. Our thanks to our Vermont neighbors, the folks at Cabot Creamery, for this delicious recipe. ![]() It is important to work quickly, as once the buttermilk is added it begins to react with the bicarbonate of soda. You can have this tasty bread on the table in under an hour. Tip the dough out on to a lightly floured surface, shape it into a ball and flatten it slightly with the palm of your hand. You may not need all the buttermilk – it depends on the flour you use. Continue to add the buttermilk until all the flour has been absorbed and you have a sticky dough. Using your fingers or a round-bladed knife, draw the flour into the buttermilk. Make a well in the centre and pour in half the buttermilk. Put the flours, salt and bicarbonate of soda into a large bowl and mix well. Line a baking tray with baking parchment. Makes 1 small loafīake 30 minutes Ingredients 250g plain white flour 250g plain wholemeal flour 1 tsp salt 1 tsp bicarbonate of soda About 400ml buttermilk Method 1.Heat the oven to 200☌/Gas6. Once you've mastered it, try adding some grated Wexford cheese (vintage Irish Cheddar) and chopped raw onion to the dough. If you have kids, do teach them how to make soda bread, because it's great to be able to put a loaf on the table within 45 minutes. The acid in the buttermilk reacts with the bicarbonate of soda and creates the rise. Ireland's most famous bread is made with two of the oldest foods, wheat and buttermilk. ![]()
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