Authentic Irish Soda Bread Yeast Free Recipes

AUTHENTIC IRISH SODA BREAD-YEAST FREE

Steps:

• Grease and flour a 8" (20cm) cake tin (high walls are better but not necessary.).
• Preheat oven to 190°C/375°F or 180C/350F if using a fan assisted oven.
• Sieve self-rising flour with bicarbonate of soda, baking powder and salt into a large bowl. (It is important to sieve the bicarbonate of soda with the self-rising flour, if it is added at a later stage it will give the bread a greenish tinge!).
• Add the wheat flour to the bowl (no need to sieve).
• In a jug mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl.
• Stir with a wooden spoon until well mixed and a soft sticky dough is formed.
• Flour a surface for kneading and knead lightly (20 turns max). Form into a round shape, this does not have to fit the tin as it will spread when cooking.
• Transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes. (The cutting of the cross helps to portion the bread for slicing in quarters.).
• Eat when cool with just real butter or your favourite topping and a cup of sweet tea. It is lovely toasted too!

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
• Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
• Place on a lightly floured board and pat into an 8-inch flattened round loaf.
• Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
• Bake at 425 degrees F for about 45 minutes, or until the top is golden.
• Serve hot.

PAUL HOLLYWOOD'S SODA BREAD (NO-YEAST)

Steps:

• Preheat the oven to 200 degrees C. (390 Fahrenheit)
• In a large bowl, add the white and wholemeal flour, bicarbonate of soda, salt and mix gently with the tips of your fingers.
• Make a well in the middle and add about 1 and a half cups of buttermilk, if you feel it needs some more, add the other half too.
• Mix quickly to form a soft, pretty sticky dough, then turn it onto a lightly-floured surface and knead briefly, just enough for the dough to hold together and be shaped into a ball.
• Flour a large baking tray, place the bread on it, then use a sharp knife to cut a cross on the top. Spread some flour over it, then bake for about 30-35 minutes or until golden brown and the bottom of the bread sounds hollow when tapped.
• Allow it to cool on a wire rack.

REAL TRADITIONAL IRISH SODA BREAD

Steps:

• Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
• Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
• Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

IRISH SODA BREAD

Steps:

• Preheat the oven to 450 degrees F.
• Place the flour, salt, and baking soda in a large bowl and whisk to combine.
• Add about 1 1/4 cups of the buttermilk to the flour mixture, working it into a shaggy dough with clean hands.
• If the dough seems too dry, add more buttermilk until a sticky dough is formed.
• Knead the dough a few times (being careful not to overwork it), then transfer it to a baking sheet and pat it to a thickness of about 1 1/2-inches.
• Score the dough in a criss-cross pattern with a floured knife, and puncture each of the 4 quarters with the tip of the knife.
• Bake the soda bread for 15 minutes at 450 degrees, then turn the oven temperature down to 400 degrees and bake for another 25 minutes.
• Turn the bread upside down and continue to bake at 400 degrees for another 5 minutes.
• Tap the loaf with your fingertips- it should make a hollow sound and be golden brown and crusty.