Oh my, there is something magical about this bread.
The result is deep and nutty, and the crust thick, browned, and crunchy.
Perfect with some rich Irish butter and homemade jam.
Elise Bauer
Or maybe a little whipped cream cheese and smoked salmon.
Eat it up quickly though!
Soda bread is always best freshly made.
Elise Bauer
Stir the buttermilk and egg together.
Make a well in the middle of the flour mixture and pour in the buttermilk egg mixture.
Gently fold the surrounding flour over the buttermilk with a wooden spoon.
Elise Bauer
Continue to gently fold until just combined.
Do not over mix!
The dough should look very shaggy.
Elise Bauer
It should be on the moist side.
If it is too wet to handle, add a little more flour.
If too dry, add a little more buttermilk.
Elise Bauer
Place dough on a lightly flour dusted surface.
Knead one or two times only, and form into a mound shape.
Grease a large cast iron frying pan with a little butter and place the dough in the center.
Elise Bauer
Place in the oven andbake for 15 minutes at 450F (230 C).
Then lower the oven temperature to 400F (205C)and cook for 25 minutes more.
If it sounds hollow, it’s done.
Remove pan from oven and let sit for 10 minutes.
Note, take care with the hot handles of the cast iron pan!
Remove bread from pan and let cool further on a wire rack for another 15 minutes or so.
The bread is best if eaten within hours of baking.
Serve with butter and jam.
If saving for later, wrap in a slightly damp clean tea towel.
