{"id":996,"date":"2009-03-17T11:30:51","date_gmt":"2009-03-17T16:30:51","guid":{"rendered":"http:\/\/benpollock.com\/brick\/?p=996"},"modified":"2020-12-06T22:07:56","modified_gmt":"2020-12-07T04:07:56","slug":"irish-style-soda-bread","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2009\/03\/irish-style-soda-bread\/","title":{"rendered":"Irish-style Soda Bread"},"content":{"rendered":"<p>Traditional Irish soda bread consists just of flour, buttermilk, salt and baking soda. Americans added sugar, raisins and sometimes caraway seed. Soda bread gets stale in a day and crumbles when you try to slice it. The New York Times in March 2007 discussed this <a title=\"Not Irish, But Maybe It's for the Best\" href=\"http:\/\/www.nytimes.com\/2007\/03\/14\/dining\/14appe.html?scp=5&amp;sq=soda%20bread&amp;st=cse\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a> , with an improved recipe <a title=\"Recipe: Skillet Irish Soda Bread Served With Cheddar and Apples\" href=\"http:\/\/www.nytimes.com\/2007\/03\/14\/dining\/141arex.html\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>, which makes a single loaf of skillet-baked bread. It&#8217;s light on the oil and isn&#8217;t too sweet, either.<\/p>\n<p>It makes one pan. But if you&#8217;re making a mess, why not two loaves and take one to work? So below is my modification:<!--more--><\/p>\n<ul>\n<li>2 cups unbleached flour<\/li>\n<li>2 cups whole wheat flour<\/li>\n<li>3\/4 cup sugar<\/li>\n<li>1 tablespoon baking powder<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>1 1\/2 teaspoons salt<\/li>\n<li>2 cups buttermilk &#8230; OR 2 cups milk mixed with 1 Tablespoon lemon juice &#8230; OR 2 cups water, with 8 Tablespoons buttermilk powder mixed with the dry ingredients<\/li>\n<li>1\/4 cup unsalted butter, melted, OR 2 Tablespoons butter and 2 Tablespoons vegetable oil<\/li>\n<li>2 eggs OR 1\/2 cup egg substitute<\/li>\n<li>1 cup raisins, packed<\/li>\n<li>1 tablespoon caraway seeds<\/li>\n<li>Powdered or confectioners sugar for dusting on top, optional<\/li>\n<li>Jam and butter, for serving, optional<\/li>\n<li>Sharp Cheddar cheese and tart apples, for serving, optional<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350 degrees. Grease two 8-inch oven-proof skillets and\/or line with parchment or waxed paper. Non-stick skillets just need a glistening of spray oil.<\/li>\n<li>Dry ingredients: In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt and buttermilk powder if using.<\/li>\n<li>Wet Ingredients: Put the buttermilk, soured milk or water in a large measuring cup or small bowl. It should be tepid in temperature, so warm a little in microwave if needed. Stir in raisins and caraway seeds, let soak 5 minutes. In a medium bowl, beat the eggs or yolk-free substitute, add raisin-liquid mix then the melted butter or butter-oil mix. Stir well.<\/li>\n<li>Add wet ingredients to dry and stir until just combined. Do not overmix; lumps are fine as are traces of dry flour.<\/li>\n<li>Spoon batter into skillets. Bake until just-past golden brown and firm to touch, about 1 hour, carefully switching skillet positions halfway along. Cool 10 minutes then move to cake rack. If desired, dust with confectioners sugar. Can serve as is, in wedges, or with butter and jam on the side or with cheddar and apple slices.<\/li>\n<\/ol>\n<p>The two 8-inch loaves make 16 slices. Store covered.<\/p>\n<p>Notes:<\/p>\n<p>You can use all white or all whole wheat flour instead of 50-50. I find little difference for such quick loaves among all-purpose, bread or pastry flours. I have great luck with buttermilk powder (follow directions) or lemon-soured milk; who keeps real buttermilk around?<\/p>\n<p>The bread can be lightly toasted, recommended after the first day. For me, the bread when fresh needs no adornments, but toasted the next morning with a little butter is nice. Serving cheese and apples with a sweet is very British Isles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditional Irish soda bread consists just of flour, buttermilk, salt and baking soda. Americans added sugar, raisins and sometimes caraway seed. Soda bread gets stale in a day and crumbles when you try to slice it. The New York Times in March 2007 discussed this here , with an improved recipe here, which makes a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54],"tags":[],"class_list":["post-996","post","type-post","status-publish","format-standard","hentry","category-bake"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":3588,"url":"https:\/\/benpollock.com\/brick\/2012\/03\/the-last-irish-soda-bread-recipe\/","url_meta":{"origin":996,"position":0},"title":"The Last Irish Soda Bread Recipe","author":"Ben S. Pollock","date":"March 21, 2012","format":false,"excerpt":"In Food Section World, this long-evolved Irish Soda Bread recipe would be published before St. Patrick's Day. But in Brick World, I bake a loaf on St. Paddy's, relying on collected recipes. Brick could schedule the recipe for March 16, 2013, but why wait? Every newspaper every year notes that\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Irish Soda Bread","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/03\/IMG_1680.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/03\/IMG_1680.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/03\/IMG_1680.jpg?resize=525%2C300 1.5x"},"classes":[]},{"id":7453,"url":"https:\/\/benpollock.com\/brick\/2023\/01\/beaver-muffins\/","url_meta":{"origin":996,"position":1},"title":"Beaver Town Inn Blue-Ribbon Muffins","author":"Ben S. Pollock","date":"January 13, 2023","format":false,"excerpt":"My Beloved and I were in our early 40s, married almost 5 years in late 1997. We had grown weary of our string of jobs, finance-data-training for her, newspaper editing for me. Let's buy a bed-and-breakfast, we dreamed. No, let's run someone's B&B first and see if we like the\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Couple dozen Beaver Town Inn Blue-Ribbon Muffins","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Couple-dozen-Beaver-Town-Inn-Blue-Ribbon-Muffins.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Couple-dozen-Beaver-Town-Inn-Blue-Ribbon-Muffins.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Couple-dozen-Beaver-Town-Inn-Blue-Ribbon-Muffins.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Couple-dozen-Beaver-Town-Inn-Blue-Ribbon-Muffins.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Couple-dozen-Beaver-Town-Inn-Blue-Ribbon-Muffins.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Couple-dozen-Beaver-Town-Inn-Blue-Ribbon-Muffins.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":7236,"url":"https:\/\/benpollock.com\/brick\/2022\/01\/vegan-cornbread\/","url_meta":{"origin":996,"position":2},"title":"Vegan Cornbread with Niblets and Scallions","author":"Ben S. Pollock","date":"January 2, 2022","format":false,"excerpt":"I love cornbread but not enough, usually, to eat a whole pan. My Beloved will have a bite and remind me she doesn't like cornbread, so there's the rest of it sitting there, New Year's after New Year's. She likes this one. This recipe is historically a Southern cornbread in\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Savory Vegan Cornbread","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":4778,"url":"https:\/\/benpollock.com\/brick\/2014\/04\/tasty-homemade-matzo\/","url_meta":{"origin":996,"position":3},"title":"Tasty Homemade Matzo","author":"Ben S. Pollock","date":"April 16, 2014","format":false,"excerpt":"This matzo recipe tastes way better than a box. That's the joke about storebought matzo, the unleavened bread eaten instead of conventional yeast or baking soda\/powder loaves or other baked goods during the Jewish holiday of Passover. Yet I've always liked matzo, and factory-made does taste far better than cardboard.\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Tasty homemade matzo","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/04\/matzo-041514-1000x-300x300.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":4260,"url":"https:\/\/benpollock.com\/brick\/2013\/05\/no-knead-bread\/","url_meta":{"origin":996,"position":4},"title":"Bread Gone to Pot","author":"Ben S. Pollock","date":"May 11, 2013","format":false,"excerpt":"If New York Times food columnist Mark Bittman ran his \"Minimalist\" piece \"The Secret of Great Bread: Let Time Do the Work\" in November 2006, then this has been my go-to method week-in week-out for 6 1\/2 years. I began baking bread in about 1989 so I've tried lots of\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"The crumb texture of my pumpernickel no-knead loaf.","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2013\/05\/Pumper-close-up-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":7197,"url":"https:\/\/benpollock.com\/brick\/2021\/11\/brownies-approaching-moms\/","url_meta":{"origin":996,"position":5},"title":"Brownies Approaching Mom&#8217;s","author":"Ben S. Pollock","date":"November 4, 2021","format":false,"excerpt":"Brownies have been the first treat I hunt for at any party's food table. I'll eat the chips and hors d'oeuvres first but will grab a brownie or two early to make sure I get mine. Butterscotch blondies are a fine alternate, and I can take or leave the nuts\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Ad for Palmer Cox's Famous Brownie Books, 1895. Public domain from Wikimedia Commons","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Palmer-Cox-Brownie-Books-wiki.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Palmer-Cox-Brownie-Books-wiki.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Palmer-Cox-Brownie-Books-wiki.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Palmer-Cox-Brownie-Books-wiki.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Palmer-Cox-Brownie-Books-wiki.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Palmer-Cox-Brownie-Books-wiki.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=996"}],"version-history":[{"count":14,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/996\/revisions"}],"predecessor-version":[{"id":6842,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/996\/revisions\/6842"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}