TWD: Irish Soda Bread

The second posting for this month’s Tuesdays with Dorie is Irish Soda Bread. Of course! This posting is the closest to St Pattys Day. Back in the 1800’s Ireland imported 80% of it’s wheat and flour from America. This was considered soft wheat, and it contrasted to the hard wheat that Great Britian used. While hard wheat was leavened with yeast, soft wheat failed. This is how soda bread came to be! Back then they used sour milk and bicarb to get the bread to rise!


Today, we use baking soda and buttermilk. Every restaurant, bed and breakfast, and family in Ireland has their own recipe for soda bread. Some use a mixture of flours, or different ratios of soda and buttermilk. Some may still use sour milk. However, all those different variations with raisins or dried fruit are more American additions then anything else. Best of all, with only four ingredients and no time to wait for the yeast to activate and rise, you can now whip up bread in a flash!

Today’s post is being hosted by chocolate moosey….so go check out the recipe!

Dream Bake Believe
Love , Steffie


5 Comments (+add yours?)

  1. judy
    Mar 20, 2012 @ 12:05:01

    For such a simple bread is has quite a history. Your bread looks great.


  2. cathleen
    Mar 20, 2012 @ 14:28:41

    Lookin’ good!


  3. Baker on the Rise
    Mar 20, 2012 @ 16:38:06

    Love the history. Great bread!


  4. Yvetteycc
    Mar 21, 2012 @ 09:57:32

    looks good…


  5. Cher
    Mar 25, 2012 @ 09:52:38

    It’s always interesting to see what food traditions have evolved out of sheer necessity.
    Lovely loaf


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