The base of this Irish soda bread is from Paul Hollywood who is pretty much the bread god of England. It’s also the easiest bread you will ever make as there is no yeast, no proving and no kneading. It’s partly whole wheat which I prefer, and I’ve added rosemary and lightly sautéed onions to give it a flavour boost. I loved it in my easy cheese and onion bread with herbs. With a base of just 6 ingredients, it’s the perfect bread to make on the weekend for brunch, lunch or to serve with soup.
If by chance you have any leftovers, you could make a delicious Welsh Rarebit. Which is what I did. I hadn’t made this in ages and craved the molten cheesy goodness.
After some research on the interwebs, I discovered there are so many variations to the Welsh Rarebit. In any case, beer or ale is used (yum) and some have eggs and others do not. I decided to make this recipe based on what I had on hand and decided not to open a beer to use a few tablespoons.
I think egg yolk is essential to give it unctuousness and a silky texture.Melted mature cheddar, with Dijon mustard and Worcestershire sauce, is quite heavenly. You could add cayenne if you needed more spice or even a pinch of chilli flakes. There are so many possible variations. Next time I’llfinely chop up streaky bacon for atopping to the grill to a crisp.
This is a perfect light lunch in winter or a Sunday night supper in front of the telly.
Recipe – Welsh Rarebit (make this with the Irish soda bread you make)
20g butter
20g flour
1/2 cup milk
1/2 tsp Worcestershire sauce
1 tsp Dijon mustard
salt and pepper
2 free-range egg yolks, lightly beaten
60g mature Cheddar, grated
4 slices of bread (it’s great with the Irish soda bread)
Melt the butter in a small pot and add the flour to make a roux. Add the milk and keep stirring until you have a smooth and thick sauce.
Add the mustard, a pinch of salt, a grind of pepper and Worcestershire sauce and stir. When the flour has cooked out, remove it from the heat and while whisking add the egg yolks. When they are incorporated, mix in the cheese.
Place the bread on a baking tray and toast one side until brown under a hot grill. Remove and spread the Welsh Rarebit mix over the untoasted side and place it under the grill again. Cook until bubbling and brown.
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Recipe ~ Irish Soda Bread (adapted from Paul Hollywood)
You can keep this plain or add the rosemary and onions as I did. Or you could add whatever other flavours you like. Cheese, bacon, corn, chives, pimentos, olives…….
An easy Irish soda bread recipe with rosemary & sauteed onions (adapted form Paul Hollywood)
Print Recipe
Prep Time:10 minutesmins
Cook Time:50 minutesmins
Ingredients
250gall-purpose flour
250gwhole wheat or nutty wheat flour
1tspsalt
1tspbaking soda/bicarbonate of soda
420mlbuttermilk
1 1/2Tbschopped rosemary
2brown onionschopped
1Tbspbutter
Instructions
Heat the butter in a frying pan, preferablynon-stick and saute the onions for about 5 minutes on medium-low heat until they soften and start becoming translucent. You don't want them to brown, but they retain texture. Allow to cool.
You can make this by hand or use a mixer with a paddle attachment. Place all the dry ingredients into a bowl and mix to combine. Add the buttermilk and cooled onions buttermilk and very quickly mix to incorporate. Do not overmix.
Tip out on a floured surface and bring the dough intoa round ball. Flatten this slightly and cut 4 slits around the sides - about 1/4 of the way into the dough.
Lift the dough onto a lined baking sheet and bake in an oventhat has been preheated to 200C for 35 - 45 minutes. It is done when it is browned on the outside and gives a hollow sound when tapped. You could also test by piercing with a sharp knife.
Bake the bread for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200°F to 210° on an instant-read thermometer. Remove the bread from the oven, loosen its edges, and after 5 minutes turn it out onto a rack to cool.
It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.
Not preheating your oven long enough will mean thst it isn't hot enough to get a good rise. Make sure the oven is up to temperature before you begin mixing the dough. Using a baking stone for good bottom heat will help your bread rise, but it needs at least 45 minutes to soak up the heat of the oven.
Your oven is too hot if it is uncooked in the center. Try lowering the temp on your oven by 25F and extending the bake time. Don't put anything on the top of the bread to aid in browning until the last few min. of cooking, and use an instant read thermometer (target temp to pull is 190F).
If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).
You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form.
(Some recipes call for yeast and kneading, but know this isn't required.) You don't have to wait hours or overnight for a rise, either. In fact, you don't even need to wait at all: Dough for Irish soda bread can go right into the oven after making.
You're looking for a dough that's soft but not overly sticky or wet, and that holds together enough to make a loaf that can hold its shape on the sheet pan. If the dough is dry and crumbly, add up to 1/2 cup additional buttermilk, a tablespoon or so at a time, until it comes together.
This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.
Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.
Since there isn't much for gluten formation in Irish soda bread, it can dry out pretty quickly. Wrap it well with plastic wrap and store it in an airtight container. You can also keep it on a cake plate with a dome. It'll last 3-4 days at room temperature.
The Southern Irish regions bake their loaves in a classic round fashion and cut a cross on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household.
Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.
It depends on where in Ireland you are: Down South, where I live, it's called white soda bread (with only white flour) or brown soda bread (with brown and white flour) and are created as a cake of bread.
The oldest recipe for soda bread, widely syndicated from Ireland's Newry Times in 1836, says the dough was "as soft as could possibly be handled...the softer the better." Thirteen years and 180 miles down the road, the Waterford Times described it as "wetter than pie crust, too stiff to pour, but not stiff enough to ...
Seriously, as with all breads that do not have yeast, you won't want to overwork your dough. If you feel like you have to knead the dough together, don't knead more than 5-6 times, max. Too much kneading will create a hard dense crumb on the bread.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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