Soda Bread

It should be easy to write a recipe for something you have made hundreds of times, but in truth it is really difficult. Every time I make soda bread, it is slightly different. In fact I never actually weigh anything. Once you get the hang of this, it is not really necessary. There is a simple science that makes soda bread what it is. The reaction between the acid in the bicarbonate of soda and buttermilk is what makes the bread rise, and together with the other ingredients, once you generally have the right quantities, you will have a nice loaf. There are a few fundamentals to stick to, which will be the difference between a good and great loaf. Work the dough as little as possible and a nice gentle, long bake. If you have any porridge oats lying around your cupboard, throw in a handful. They make the loaf even lighter still. One hour is the general cooking time for this loaf, but check after 45/50 minutes to be on the safe side. It should sound hollow when tapped on the bottom and have a nice crust all over. Buttermilk in the UK and Ireland is hugely different. In Ireland it pours like a thicker version of milk , whereas in the UK it is more like yogurt. The quantities should roughly be the same, but start off by adding three quarters of the liquid and add more as required. You want the dough to be soft, but not too wet or sticky. In the event of adding too much liquid, simply add a bit more flour. If you can’t find buttermilk, add the juice of a lemon to full fat milk and leave to sour (the milk will separate slightly and look curdled) or use full fat natural yogurt.