Oven Soda Bread
Published by Forge Books
Traditionally, soda bread was shaped into a round and placed into a greased iron pot called a Bastible. This looked rather like a Dutch oven and was hung over the fire in the hearth.
Recipe CourseAppetizer, Snack
- 1 pound all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ounce butter
- 20 ounces buttermilk
Preheat the oven to 425°F/220°C. Grease a 9 by 5-in (23 by 12-cm) loaf tin or a flat baking sheet.
Sift the flour, baking soda, and salt in a bowl and rub in the butter.
Add the buttermilk and work gently but quickly into a soft dough.
Place in the loaf tin or make into a round shape and place on the baking sheet.
If you are making a round cake you need to mark a cross in the top to let the Devil out or to make it easier to cut into four segments. Bake for 20 to 30 minutes.
The bread will sound hollow when the bottom is knocked. Turn the bread out onto a wire rack to cool and cover with a damp tea towel.
Sometimes Ma would add currants or raisins just for a change. I loved this bread sliced and toasted (using a long-handled toasting fork shaped like a trident) in front of the ﬁre and smothered with butter.
Copyright Patrick Taylor, 2017