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.
