This soda bread recipe is from my great Grandma. It has been made in the family for generations. When my great grandma's family came to the United States from Ireland, this is one of the many recipes that they brought with. Hope you enjoy!
The best flour to use is "soft wheat" which is called "pastry flour" or "cake flour" today in the US. If you want to try using Irish flour, may I suggest Odlums.
This has been adjusted for "American Standards" I was always told that an Irish teaspoon is not the same as an American teaspoon..lol
White Soda Bread
4 cups (16 oz) of all purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Method:
Preheat the oven to 425 F. degrees. Lightly grease and flour your 4 qt. dutch oven pan.
(it is what I use. You can use any round cake pan that you can cover)
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in the round iron pan and cut a cross in the top of the dough.
Cover the pan with the lid and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Eat the same day you make it.