This recipe is over 300 years old! I found it in an old cookbook and cherish it dearly. Bear in mind this is a very dense, very rustic loaf, and creates a very hard crust. But it is fun for an authentic Irish treat. Because of the recipes age, all of the rising comes from the buttermilk, rather than bread soda (baking soda). If you prefer a lighter loaf, you may add 1 t. of bread soda to the dry ingredients.
This is a recipe direct from my Irish/Welsh ancestors. Keep in mind, sugar and other ingredients were hard to come by before the early 1900's.
A basic, yummy, Irish soda bread. The cake flour gives it a light and airy consistency, while the butter gives it a nice flavor and crunch.
Here's a thick, heavy soda bread perfect for soaking up the last drops of stew in your bowl or the beer in your stomach!
Dried fruits add some chewy sweetness to this dense quickbread flavored with a couple scoops of caraway seeds.
This Soda Bread has been a favorite in my mother's kitchen for as long as I've been alive. Just mix the ingredients and place in a regular size loaf pan as their is no need to let it rise. It's cakelike texture makes it a wonderful treat right out of the oven or even better in the toaster with butter and jam the next day. I hope you all enjoy it.