Imen Dridi Joy Of Cooking Irish Soda Bread is a tasty treat consisting of all-purpose flour, whole wheat flour, baking soda, salt, sugar (optional), oats (optional), and sour buttermilk, and takes 40 minutes to be ready!
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🧡 Why You’ll Love This Irish Soda Bread Recipe:
- Versatile: Enjoy it fresh from the oven or toasted the next day; it pairs well with various spreads.
- Nutritious: Whole wheat flour and oats add fiber and nutrients to this traditional bread.
- Classic Flavor: The subtle sweetness and hearty texture evoke comforting memories of home.
❓ What Is Joy Of Cooking Irish Soda Bread Recipe?
Joy Of Cooking Irish Soda Bread is a flavorful bread crafted with a simple combination of all-purpose flour, whole wheat flour, baking soda, salt, sugar (optional), oats (optional), and tangy buttermilk. The dough is shaped into a round loaf and baked until golden brown.
🧈 Joy Of Cooking Irish Soda Bread Ingredients
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/2 cups (195 grams) whole wheat flour
- 2 tablespoons (30 grams) granulated white sugar (optional)
- 2 tablespoons (15 grams) old old-fashioned rolled oats (optional)
- 1 teaspoon (4 grams) baking soda
- 3/4 teaspoon (3 grams) salt
- 1 1/2 cups (360 ml) buttermilk (soured milk)
🥖 How To Make Joy Of Cooking Irish Soda Bread
- Set the oven rack to the center position and heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lay out parchment paper to line a baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and oats (if utilized). Divide the flour mixture in half and pour in the buttermilk, making a well in the middle.
- Mix by hand or with a wooden utensil until a soft, slightly sticky dough forms (if necessary, add additional buttermilk).
- Roll out the dough to a 7-inch (18 cm) circle on a lightly floured board by giving it a little kneading.
- Before placing the round on the baking pan, make a deep “X” over the top of the loaf, measuring 1/4 inch (.6 cm), using a sharp knife or clean kitchen scissors. For a more golden brown crust, brush the bread with a milk or cream mixture.
- Bake around 30 minutes, or until bread is lightly toasted and a toothpick inserted in the middle of it comes out clean. Another way to tell if bread is done baking is to tap it on the bottom; a hollow sound should come out.
- Take it out of the oven. When toasted and topped with butter and jam, this bread is tasty.
💭 Recipe Tips
- Don’t overwork the dough; minimal handling ensures a tender texture.
- Ensure the buttermilk is cold for the best rise and texture.
- Score the loaf deeply before baking to allow for even expansion.
🍳 What Pairs Nicely With Irish Soda Bread?
Irish Soda Bread complements butter, honey or jam, cheese, chutney or fruit preserves, Irish stew, smoked salmon, corned beef, and scrambled eggs.
🎚 How To Store Leftovers Irish Soda Bread?
- At Room Temperature: Preserve leftover Irish soda bread in a sealed container for up to 2 days.
- In The Fridge: Wrap leftover Irish soda bread tightly in plastic wrap or foil and keep for 3 to 4 days.
- In The Freezer: leftover Irish soda bread can be frozen for 3 months if kept in a freezer-safe bag.
🥵 How To Reheat Leftovers Irish Soda Bread?
- Oven: Cover leftover Irish soda bread in foil and warm on a baking sheet at 325°F or 10 to 15 minutes.
- Microwave: Arrange leftover Irish soda bread in a microwave-safe plate and heat on low power for 1-minute intervals until heated through.
FAQs
Should you knead Irish soda bread?
No, Irish soda bread doesn’t require extensive kneading; a brief kneading is sufficient to bring the dough together and shape it.
What’s the difference between Irish bread and Irish soda bread?
Irish brown bread incorporates wheat flour and bran for a nutty taste, while soda bread uses white flour without bran.
How do you know when Irish soda bread is done?
Check Irish soda bread’s internal temperature with a thermometer; it should reach 210°F (99°C) when fully baked and ready to enjoy.
Why is my Irish soda bread gummy?
Your Irish soda bread may turn gummy if sliced too soon after baking; allow it to cool completely for optimal texture.
Try More Joy Of Cooking Recipes:
- Joy Of Cooking Scotch Shortbread Recipe
- Joy Of Cooking Zucchini Bread
- Joy Of Cooking Chocolate Chip Cookies
Joy Of Cooking Irish Soda Bread Nutrition Facts
Amount Per Serving
- Calories 214
- Total Fat 3.67g
- Saturated Fat 0.772g
- Cholesterol 13mg
- Sodium 283mg
- Total Carbohydrate 41.51g
- Dietary Fiber 1.8g
- Sugars 14.46g
- Protein 4.86g
Joy Of Cooking Irish Soda Bread
Description
Joy Of Cooking Irish Soda Bread is a tasty treat consisting of all-purpose flour, whole wheat flour, baking soda, salt, sugar (optional), oats (optional), and sour buttermilk, and takes 40 minutes to be ready!
Ingredients
Instructions
- Set the oven rack to the center position and heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Lay out parchment paper to line a baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and oats (if utilized). Divide the flour mixture in half and pour in the buttermilk, making a well in the middle.
- Mix by hand or with a wooden utensil until a soft, slightly sticky dough forms (if necessary, add additional buttermilk).
- Roll out the dough to a 7-inch (18 cm) circle on a lightly floured board by giving it a little kneading.
- Before placing the round on the baking pan, make a deep “X” over the top of the loaf, measuring 1/4 inch (.6 cm), using a sharp knife or clean kitchen scissors. For a more golden brown crust, brush the bread with a milk or cream mixture.
- Bake around 30 minutes, or until bread is lightly toasted and a toothpick inserted in the middle of it comes out clean. Another way to tell if bread is done baking is to tap it on the bottom; a hollow sound should come out.
- Take it out of the oven. When toasted and topped with butter and jam, this bread is tasty.
Notes
- Don’t overwork the dough; minimal handling ensures a tender texture.
Ensure the buttermilk is cold for the best rise and texture.
Score the loaf deeply before baking to allow for even expansion.
