Traditional Irish Soda Bread
fromchasingtheseasons.comwww.chasingtheseasons.com/a-taste-of-the-emerald-isle-traditional-irish-soda-bread
Traditional Irish soda bread made with four humble ingredients and steeped in history and lore makes a hearty bread for any time of the year.
Ingredients
Instructions
Gather the ingredients and read through the instructions before baking, note the gentle handling of the dough.
Pre-heat the oven to 450 F (232 C.). Lightly flour a baking sheet and set aside. Also lightly flour a work surface where the dough will be turned out after it is mixed.
In a large, oversized mixing bowl, add the flour, salt and baking soda (rub the baking soda between your palms to break any lumps). Use clean hands to mix the ingredients and lift to aerate.
Add the buttermilk, leaving a scant amount (ml or so) behind as the flour might not need it all. Make a claw shape with your dominate hand and start in the center of the bowl, mixing in a circular motion and gradually making larger concentric circles, gently mixing to combine. By the time you've made it to the sides of the bowl, the dough should be mixed well and come together or add the remaining bit of buttermilk and work swiftly to incorporate. See notes.*
Working swiftly, turn the dough out onto the floured work surface. Add any bit of dough remnants from your hands (a little flour on your fingers will help). Wash your hands quickly and then lightly flour your hands. Gently cup the sides of the dough turning the dough clockwise to tidy and shape, do not knead. Flip the dough over and gently tuck the sides underneath (angling your palms while turning will naturally help to tuck), keeping a light touch all the while. Use the palm of your hand to lightly flatten the dough out just a bit, keeping it about 1½ inches (12.7-cm) thick. See notes.**
Gently pick up the dough and place it on the baking sheet. Using a sharp chef's knife make a cross on top of the dough by pressing a knife almost (but not fully) through in one direction and then in the other (this is the blessing). Use the flat side of the knife to open the scoring just a bit, if you are able. In each quadrant of the dough, poke the tip of the knife into the center (this lets the fairies out).
Bake uncovered for 20 minutes. Reduce the heat to 400 F. (204 C.) and bake for 15-20 minutes more, gently flipping the bread over for the last 10 minutes. Bake until golden brown and the bottom of the bread sounds hollow when tapped. Serve warm. Best consumed same day.
