There are many traditional baked goods in Ireland that have evolved over the centuries. From the earliest times, bread-making was an integral part of daily life in almost every home. Families lived in isolated farmhouses where most kitchens had only open hearths, not ovens, so the breads that developed were baked on griddles or in large three-legged black iron pots over fragrant turf fires. The aroma and taste of traditional soda bread is unique to Ireland, and it's become the established favorite with tourists and locals alike.
Buttermilk and soda were the main raising agents used in the past, and the use of these prime ingredients has never lapsed. Buttermilk is a great preservative, but more importantly it gives soda bread and scones that beautiful tender crumb for which they are famous.
Buttermilk and soda were the main raising agents used in the past, and the use of these prime ingredients has never lapsed. Buttermilk is a great preservative, but more importantly it gives soda bread and scones that beautiful tender crumb for which they are famous.
Since soda bread is a simple bread to make and can be rustled up in minutes, an astonishing number of variations exist: wheaten, with raisins and caraway seeds, the treacle variety, or simply plain--all equally irresistible.
There's no doubting, however, that soda bread tastes best still warm from the oven, spread with lashings of butter and homemade rhubarb jam and washed down with that essential cuppa tea.
How to make Irish Soda Bread:
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