Soda Bread - a suitable start to Lent

This is a puddings blog, however, as it is Ash Wednesday, and the start of Lent and the time to give up nice things, I thought I'd blog that delicious Irish staple, soda bread.   Marked with a cross, this is a very quick bread - virtually no kneading and no waiting!   Best eaten fresh, but can be toasted the following day, if there are any leftovers.  This recipe is from Delia Smith's Complete Cookery Course.  I make it with buttermilk, but you can use soured cream thinned with water. If you can’t get buttermilk or soured cream, use ½ pint/275ml milk and 2 tsp cream of tartar as well as the bicarbonate of soda

Soda Bread

8oz/225g wholemeal flour

8oz/225g white bread flour (or plain flour)

2 tsp salt

1tsp bicarbonate of soda

5floz/150ml soured cream

5floz/150ml water plus 2-3 extra tablespoons

(I use one 284ml pot of buttermilk, then refill it ¾ with water)

If you can’t get buttermilk or soured cream, use ½ pint/275ml milk and 2 tsp cream of tartar as well as the bicarbonate of soda

Preheat the oven to 220 deg C and grease a baking sheet

Mix together the dry ingredients and add the wet, keeping back the extra water – the dough shouldn’t be sticky and sloppy, but it also shouldn’t be too dry.  Knead the dough lightly so that it has a smooth surface, then put it onto the baking sheet.  Make a deep cross with a large knife.   This divides the loaf, but also helps it cook in the middle.  

Bake for about 30 minutes, covering with foil if necessary - keep an eye on it.   When it is ready, it makes a hollow sound when you tap the base.    Delia says you have to cool it for 15 minutes before eating – mine’s never lasted that long!

Delicious with butter, lemon curd, honey, and also with soup and cheese.