Irish Soda Bread
Irish soda bread needs no yeast and no proofing, so you can go from empty counter to baked loaf in about an hour and a quarter. The rise comes from baking soda reacting with the acid in buttermilk, which releases carbon dioxide as soon as the wet and dry ingredients meet. That is why you mix gently and get the batter into the pan quickly. Wrapping the cooled loaf overnight improves the flavor.
Instructions
Heat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.
Stir the flour, baking powder, baking soda, sugar and salt together in a large mixing bowl.
Whisk the egg and buttermilk together, then pour them all at once into the dry ingredients. Mix only until the flour is just moistened, because overmixing makes the bread tough.
Stir in the melted butter, then pour the batter into the prepared pan.
Bake for 65 to 70 minutes. The loaf is done when a toothpick inserted in the center comes out clean and the base sounds hollow when you tap it.
Cool the loaf on a wire rack. For the best flavor, wrap it in a tea towel or foil and leave it for several hours or overnight before slicing. It is also good toasted and buttered.
Make it personal.
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