This is a genuinely classic Irish (white) Soda Bread, no wheat flour here. This bread is almost cake-like in texture. It's perfect for serving with a cup of tea or a bowl of soup!
You can either bake it on a rimless baking sheet or in a cast-iron skillet for a very rustic bread.
Remember to wrap the bread in a clean dish towel as it cools. The steam will be trapped, and that helps to soften the crust somewhat so that it isn't so hard.
3 1/2 cup all-purpose flour
2 - 3 T. sugar
1 1/2 t. salt
1 t. baking soda
1 1/2 - 1 3/4 cup buttermilk
Preheat oven to 425 degrees F.
In a large bowl, stir together the flour, sugar, salt, and baking soda.
Stir in enough buttermilk to make a stiff dough.
Lightly flour a rimless baking sheet and turn out the dough onto it and shape it into a large round. Slash the surface with a sharp knife to make an "X" about an inch deep across the entire surface. OR you can place the dough into a greased cast-iron skillet and, using the back of the spoon or spatula, smooth the dough. Follow instructions for marking with an "X."
Bake for 35 - 45 minutes, until golden and crusty. A tester should only have a few crumbs clinging to it, and the bread should sound hollow when the bottom is tapped. (If it doesn't, remove it from the baking sheet, turn it upside down directly on the oven rack and bake for 5 - 10 minutes more.)
Remove from the oven and wrap it in a clean tea towel and leave it covered to cool on a wire rack.
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
3. Advertisers, Sponsors, and Affiliate Links: Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site. If you click on those ads and links, you will be taken to a separate site. This website is not responsible for anything found on those websites. Any dispute arising out of a third-party advertiser or affiliate link must be handled through them. About those affiliate links: If you click it and make a purchase, the owner of this website will get some cash money. How much? It varies. You may see a few sponsored posts on this website. This website will inform you if a post is sponsored and will give honest reviews.
4. Comments: I love hearing from readers and provide a space for comments. All comments are subject to review before publishing.
5. Nutritional information: As mentioned above, I am NOT a nutritionist. Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.
From Real Irish Food by David Bowers