Irish Soda Bread

In Dublin, rounds of soda bread accompany every meal, from breakfast to high tea.  Each warm, thick slice makes a delectable platter for butter and honey or marmalade.

This recipe is from the Sunset Breads Cook Book and my first attempt at Soda Bread.

4 to 4-1/2 cups all-purpose flour

1 Teaspoon Salt

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup sugar (Optional)

1/8 teaspoon ground cardamom or coriander (optional)

1/4 cup firm butter or margarine

1 egg

1-1/4 cups buttermilk

(I didn't have the cardamom so I added a pinch of cloves and cinnamon)

In a large bowl, stir together 4 cups of the flour, the salt, baking powder, and baking soda (and sugar cardamom, if used) until thoroughly blended.  Cut int butter with a pastry blender or 2 knives until crumbly.  In a separate bowl, beat egg lightly  and mix with buttermilk; stir into dry ingredients until blended.  Turn out onto a floured board and knead until smooth (2 to 3 minutes)

Divide dough in half and shape each half into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan and press in make dough fill the pans.  With a razor blade or sharp floured knife, cut a 1/2 inch deep cross in the top of each loaf.

Bake in a pre heated 375 degree oven (350 degree for glass pans) for 35 to 40 minutes or until nicely browned.  Makes two loaves.