Winter Breakfast #22

This blog has not been much concerned with recipes, but here is one you must write down – it’s Irish Soda Bread, with a dash of treacle. Heaven when eaten warm from the oven, and so simple to make.

The addition of treacle produces a rich golden colour and adds a dash of sweetness. The finished cake is as beautiful as anything made by hand can possibly be. Here is the recipe from The Best of Irish Home Baking. It goes well with a mug of Bewley’s Irish Breakfast Tea.

450g / 4cups plain white flour; 1 teaspoon salt; 1 teaspoon bicarbonate of soda; 2 tablespoons of treacle / molasses; 300 – 375 ml / 1&1/4 – 1&1/2 cups buttermilk.

Sift the flour, salt and soda into a large bowl. Warm a little of the buttermilk with the treacle, stirring until the treacle dissolves. Add this mixture and enough of the plain buttermilk to the flour to make a soft dough. More or less liquid is necessary, depending on the flour.

Knead lightly. Turn out onto a floured surface and shape into a round. With a sharp knife, cut a cross into the top, then bake at 220 / 475F for 30-35 minutes, or until the bread sounds hollow when tapped on the base.

The Best of Irish Home Baking, by Biddy White Lennon. O’Brien Press, Dublin. 2003.

This entry was published on July 21, 2012 at 7:21 am. It’s filed under Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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