SODA BREAD RECIPE

Ballymaloe White Soda Bread

3 ¼ cups unbleached white flour
1 level teaspoon baking soda
1 level teaspoon salt
14 oz buttermilk

Preheat oven to 450 degrees F.

Sieve the flour, salt, and baking soda into a large, wide mixing bowl.
Make a well in the center. Pour most of the buttermilk into the flour. Using one hand with the fingers open and stiff, mix in a full circle drawing in the four from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

The trick with all soda breads is not to over-mix the dough. Mix the dough as quickly and gently as possible, keeping it really light and airy. When the dough all comes together, turn it out on a well-floured work surface. Wash and dry your hands.

Gently roll the ball of dough around with floury hands for a few seconds, just enough to tidy it up. Then pat it gently into a round about 2 inches high.

Place the dough on a lightly floured baking sheet. With a sharp knife, cut a deep cross into it, letting the cuts go over the sides of the bread.

Put this into your preheated oven for 10 minutes, then turn the heat down to 400 degrees F. for a further 25 minutes or until cooked. When the bread is cooked it will sound hollow when tapped.

Taken from The Ballymaloe Bread Book By Tim Allen, Gill & McMillan 2001