Irish Soda Bread
Irish Soda Bread, a staple in Irish cuisine, dates back to the mid-19th century. During Ireland’s devastating potato famine of the 1840s, widespread poverty led to the adoption of baking soda as a cost-efficient alternative to yeast in this bake.
Did you know that the cross-shape on the top of bread serves not only to ensure even baking in the thickest part of the loaf but also holds religious significance? It is said to represent a Catholic blessing; some even suggest that it is also intended to ward off evil spirits.
Although I was born in American, remnants of my Irish roots have been passed down from generation to generation in our family. Corned beef, cabbage and potatoes were a staple meal at our dinner table, and many Irish lullabies were sung to me as a child. I am extremely lucky to have a surviving recording of my grandmother singing one of these lullabies (recording below). To me, this bake honors her memory and unconditional love she gave to her family.
Baking Tip: When combining wet and dry ingredients, mix just until the dough comes together. Over mixing can lead to a tough texture. Ideally, it should have a slightly shaggy, rustic texture.
Ingredients:
570 g (4 3/4 cup) flour
8.5 g (1 1/2) tsp salt
50 g (1/4 cup) white sugar
9 g (2 tsp) baking soda
115 g (1/2 cup) cold, unsalted butter - cut into small pieces
425 ml (1 3/4 cup) buttermilk
1 egg
6 g (1 tbsp) grated orange zest
150 g (1 cup) dried cranberries
Directions:
Preheat oven to 375°F/200°C. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together: flour, salt, white sugar and baking soda.
Incorporate butter into flour by pinching together with fingertips until all large clumps are removed and evenly spread.
In a medium bowl, whisk together buttermilk, egg and orange zest.
Make a well in dry ingredients and pour wet, whisked ingredients into it. Store with a rubber spatula until dough starts to form. Add dried cranberries until even dispersed. The dough should be wet and sticky.
Using hands, knead dough a few times until all remnants of flour have been incorporated. Try not to over mix. The ideal texture should be slightly shaggy and rustic.
Shape into round ball and transfer to pre-lined baking sheet. Using a knife or razor blade, slash an ‘x’ onto the top.
Bake 45-55 minutes. You’ll know it’s finished baking when a toothpick is inserted in the center of the and comes out clean. Transfer to wire rack and let cool before cutting.
Alternative pan method: If you want a higher rise on your loaf, line a cast iron skillet, dutch oven (without the lid) or cake pan with parchment paper instead of a baking sheet. This not only controls the circumference of the bread, but will heighten it instead of spreading outward.
“Bread, like family, is the essence of life. It nourishes not just the body but the soul.”