I recently had an experience on this line. A friend of mine requested me to make Irish Soda Bread for a big gathering. My mind told me to say ‘no’ but my heart caved in and I ended up saying ‘yes’ despite the fact that I haven’t heard of Irish Soda Bread in my life much less what it looks like or tastes like! That day, I have no memory of driving back home, cooking dinner or helping my kids with their homework, thanks to a certain bread. There was only one thing in my thoughts that day, is this bread really made out of Coke or Pepsi or did the Irish came up with their own flavor? I was desperately waiting for my kids to hit the bed so I can start my Google search. Finally I did and the results took me by surprise.
Apparently, Irish Soda Bread is a very common, much liked, often made and a very traditional bread of Ireland. Every family seems to have its own recipe and is passed on from generation to generation. As to why it is called Irish Soda Bread, well, because among other ingredients it also has buttermilk and baking soda, the combination of which brings in a chemical reaction which gives this bread its texture and richness. That night I slept peacefully with the knowledge that none of soda drink companies has anything to do with such an old recipe that is practically woven into this old culture.
My next hurdle was to choose the recipe that I’ll make. Since there are so many of them with so many variations, it was getting very difficult for me to decide. One suggested that it is baked in a tin with a batter as thin as for the cakes. The other one said it feels so much better than Pillsbury Biscuits (which I remember to be very soft and flaky, melt-in-the-mouth kind). And yet another insisted that it is made as a big lump with a cross cut on top, the kind that we see in gourmet bakeries. I had no idea what to do. I ended up taking all those printouts. That night although I was certain about the basic ingredients, but had my doubts about their quantity and the technique of preparation.
The following day I ended up making all three of them as per their respective instructions. The soft and flaky kind ended up being so flaky that I decided to throw it away. The cake like and the lump with the cross were alright to look. But they were so different from each other in their texture and looks that I was certain there is no way they can be given the same name of Irish Soda Bread! However, I was not sure which one deserved the name change. At this point, I was totally confused about the authenticity of my efforts. I slept on it. And good that I did because later I realized that it is essential to the recipe, not the sleeping but cutting the bread at least 8 hrs later part.
With a clear head next morning, I called upon my only Irish connection, a recent student at my cooking workshop, a new friend, to come and help me do a bread tasting. I am sure she must have laughed out loud on the other side of the phone on such a ridiculous request but she agreed nonetheless to come and have soda bread breakfast with me. Her final verdict was for the lump with the cross on top. She remembered her mother and grandmother making similar bread. Her memory of past two generations seemed to me a very authentic version so that became my bench mark. She suggested few improvements which led to my changing the recipe a little. Now I had one recipe that works like the way it should. The following week I delivered my promise of authentic Irish Soda Bread for that big gathering. Nobody complained or raised their eye brows in fact I got some compliments too, all thanks to Jackie.
Since the next morning I woke up with a strange feeling of maybe-they-were-being-polite, I decided to test my new found recipe once more. This time I baked it for a competition at Florida Strawberry Festival, 2010 under the quick bread category. To my delight I won a second place red ribbon for it! Judges are never polite when it comes to judging, so I have been told.
Now I can proudly say I have the authentic Irish Soda Bread recipe. It is one of those breads which can easily be mistaken for a raisin fruit cake in looks. Texture is crumbly and a little rough. It tastes a little dry. Traditionally a very good accompaniment to the soups and stews, it brings out their true flavor. A very hearty bread for a hearty meal. My husband loves to have it lathered up with butter, as if it wasn’t enough already. Whereas I love it with strawberry or grape jelly. Tastes heavenly. Please don’t count calories, simply enjoy the mouthful of heartiness. Try it, here is the recipe.
Recipe for Irish Soda Bread
Serves 20
Preparation time 45min
Baking time 1hr 15 min
Ingredients
4 cups bread flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup+ ¼ cup regular buttermilk at room temperature (not low fat)
1 egg at room temperature
1 cup black raisins,(optional but strongly suggested)
1/4 cup butter, melted and at room temperature
Directions
Preheat oven to 325 degrees F. Lightly grease a large baking sheet. I prefer a pizza stone with a wax paper on it with light spray of grease.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Let it rest for at least half an hour. Use a sharp knife to cut an 'X' into the top of the loaf.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Bake in preheated oven for 1 hr 15 min, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes, but not necessarily.
After it is done, let it cool on the rack and then wrap it in a parchment or wax paper overnight before slicing.
To slice, first cut the bread in half and then cut it once more making four quarters. Slice each quarter into five thick slices. Wrap and store in cool dry place any leftover bread. Can be stored for next two days.
