Irresistible Irish Soda Bread
When I read the announcement of this months BBD I thought: Oh well,I might skip this one. I do not know any bread recipes not calling for yeast or sourdough. But then Jamie asked me on Facebook if I’d join in this time and I said yes if I can think of a recipe without yeast.
After some thinking I remembered that I made an Irish Soda Bread for St. Patrick’s Day (Seesh I have yet to blog about all the Goodies we had this year) and looked for a recipe to use for BBD.
I found one here. I tweaked it a bit but here is the result:
125 g rice flour
15 g baking powder
65 g white sugar
6 g salt
5 g baking soda
1 egg, lightly beaten
475 ml buttermilk
55 g butter, melted
1 handful dried cranberries
Preheat oven to 165 degrees C. Grease a 9×5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
I liked it for breakfast, still a bit warm and with some butter on top. The baking soda gives an unusual taste to the bread, I still have to get used to it tho.
Mr Q. did not like it at all, but that’s ok, it is quite unusual in taste I have to admit.
I like bread with yeast or sourdough way better tho…