August 14, 2013
This is Irish Soda (white) Bread.
It is not the dark and raisin filled bread I recall from childhood. It is a basic white bread with baking soda as leavening rather than yeast. It calls for butter milk instead of white milk as the magic with the leavening is enhanced. I used a butter milk alternative this time for the first time in this recipe with good results.
This loaf can be made on a lightly greased baking sheet as a round “artisan” type loaf and cuts can be made (cross) if desired. The ingredients are few and likely things you have:
2 cups of flour
1 tsp baking soda
1/2 tsp salt
1 cup milk with 1 tbsp lemon juice added in lieu of buttermilk
sift tog first 3 ingredients, add milk and mix to form a soft dough. Pour into lightly greased loaf pan or form shape desired on baking sheet.
Bake at 375 for approx 35 minutes or until nicely browned on top.
I have read differing opinions on switching whole wheat flour for all-purpose flour. I have not tried it but would recommend using a bit less flour and depending on how the dough feels (whole wheat will be more dense as a rule) add a bit more if needed. I have seen comments on bread making which suggest splitting the flour to half all-purpose and half whole wheat, while others go with entirely whole wheat. When I have some whole wheat on hand, I’ll try it.
August 9, 2013
Here is the recipe for the cinnamon bread pictured in my Bread of Life post. I just ate two slices with butter for my supper. Yum!
½ cup butter, softened
1 cup sugar
1 cup buttermilk or 1 cup milk plus 1 tablespoon lemon juice
2 cups flour
1 teaspoon baking soda
1/3 cups sugar
1 teaspoon cinnamon
Cream together butter, sugar, and egg. Add butter milk or milk and lemon juice, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pan
Mix in separate bowl the 1/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in loaf pan. Add remaining batter to pan; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min or until toothpick tester comes clean.
Cool in pan for 20 minutes before removing from pan.
Note: we drink only skim milk or 1% milk. I used 1% milk and lemon juice in lieu of buttermilk and it came out great.
Almost too pretty to eat!