To accompany my novel in progress: Breaking Bread, welcome to Le Boulangerie.
During a time of the year when everyone pretends to be Irish, it seemed appropriate to feature a bread from Ireland. From what I read when doing my history homework for this post, traditional Irish soda bread became a staple of the Irish table as a result of –you guessed it– the potato famine of the mid 1800s. Bicarbonate of soda (baking soda) was used as a leavening agent as early as the late 1700’s in the Americas and became readily available in Ireland by the 1830’s.
For this to be considered a bread, it must only contain FOUR ingredients: flour, salt, soda and buttermilk. Any other additions turn the bread into a ‘tea cake.’ Many modern recipes add not only a bit of sugar but a handful of currants or raisins. Since I’m not one for ‘bits’ in my bread, I use a recipe that adds just a little sugar but nothing else. Here’s my take on Aran soide.
Ingredients:
- 4 cups all purpose flour
- 2 cups buttermilk (or milked soured with 2 Tbsp lemon juice or vinegar)
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2 Tbsp sugar (making it a tea cake…)
Method:
- Preheat oven to 400 F.
- If you do not have buttermilk and you will need to sour milk, add two tablespoons of vinegar or lemon juice to just under two cups of milk and allow to sit for five minutes, while you prepare the dry ingredients.
- In a large mixing bowl or the bowl of your stand mixer, mix together flour, baking soda, salt and sugar.
- Form a well in the center of the flour mixture and pour in the buttermilk/soured milk.
- Mix to create a sticky dough.
- When the dough has formed, turn it out onto a floured surface and knead lightly by hand – about three or four times.
- Form a large ball and cut into two halves if you prefer smaller loaves.
- Shape the loaves into round balls, slightly flattening the tops.
- With a sharp knife, slash an ‘X’ into the top of your loaves.
- Place loaf or loaves on parchment lined baking sheet, or place large loaf in an oiled cast-iron pot or skillet.
- Brush with buttermilk (and melted butter if you prefer.)
- For a more traditional baking method, cover your cast iron pot with a lid for the first 30 minutes and then remove for the last 15 minutes of baking time. Total bake time for large loaf is 45 minutes. If you are making two smaller loaves, bake for about 35 minutes.
- Bread is ready when the center X looks baked through and a toothpick comes out clean. As well, you can tap the bottom of the loaf and it should sound hollow.
- Cover with a tea towel, moistened with sprinkles of water, and allow to cool for at least ten minutes before breaking into your loaves.
- Serve warm with salted butter and honey.
Butter and honey on warm bread, nothing better!
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I actually waited to bake it early this morning. We’re in the midst of the Nor’Easter. Which is actually turning out to be more of an ice storm where I live. Anyway, fresh bread for breakfast! 😋
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Yum! We got lake effect snow, about 2 inches, which is crazy where we are in relation to the lake! But some areas by me have a lot more, so not complaining 🙂
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I’m not sure whether to be relieved or not. At least there isn’t the 12-18″ of snow, but the ice could end up being more dangerous.
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Yeah, I would much rather drive on snow than ice. Plus damage to trees, etc. Hope it’s not too bad for you!
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Thanks, Dee. Hibernation day!
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I just put Irish soda bread in the oven! I actually had bought buttermilk last week cause I saw Bobby Flay making brunch, so perfect. And I could do it almost all in the mixer which stays on my counter, so no lifting. I’m excited to taste it!
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Ah! That’s awesome! Enjoy! It’s sooooo good!
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Omg Meg, I definitely have to move next door to you!
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Haha! That would be awesome. I’ll keep an eye out for property in my neighborhood! 🥖🍻
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Please do! Be aware I’d be stealing all your food though 😉
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No worries, I have to share all this bakery stuff lest I blow up like a balloon!
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I do not know how you manage to not scoff the lot. Your willpower is amazing!
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It isn’t easy!
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Ohh, one I’ve actually made. Though I turned it sweet. Looks good! We’re supposed to get 2 ft of snow today. 😫 Not happy. I keep think I’ll bake something but I’m supposed to be low carb this week. Ha.
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We were supposed to get 12-18″ but so far it’s more of a sleety mess. Still, a great day to bake!
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Yuck! What’s with Mother Nature teasing us so??!
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I know. This is just mean.
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Totally! But at least I won’t feel bad if I do absolutely nothing today.
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Exactly! Hibernate, read, bake. Stay in your pj’s!
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Yes! My book club book is actually interesting this time so I’m going to finish that.
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That’s cool! I’m going to try to write and maybe draw today. 😉
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I need to write too. Have a few things to work on. I hope you’re drawing something interesting. 😀
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Very interesting! 😜
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😃😄
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Easy to follow instructions and great photos: the bread looks and smells delicious. How did you manage to get that rich scent of baked bread into the photograph?
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Ahhhh! I’m glad you like it! Is there a St. David’s Day? There must be… I will make Welsh bread for that day. Unless of course, I’ve already missed it!
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Just missed it, Meg. I always think of the coming of spring in terms of the saints: St. Valentine (Feb 14), St. David (March 1), and St. Patrick March 17), then comes St. George on April 23. Dydd Dewi Sant is St. David’s Day in Welsh. Mind you, you can make Welsh bread any day: you don’t have to wait another year!
https://rogermoorepoet.com/2017/03/01/dydd-dewi-sant-hapus/
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Darn! That would’ve been great last week instead of English muffin bread. Well, I’ll make it anyway. And maybe makes scones for Saint George’s Day. I’ll have to Saint Andrew’s day for Scotland then too!
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I like the Saints’ days. You could always try making Welshcakes: one of my favorites.
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Kind of like crumpets, right? Griddle cakes?
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Not at all, they are quite unique, though griddle cakes may be closest. You’ll have to look them up online (or I can send you a recipe).
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Ah, that would be wonderful! I’d love to use your recipe. 😀
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I’ll dig up my old cookbooks etc. Might take a day or two.
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No hurry! I’ll do something for the equinox next week!
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I like soda bread… yeah why do Americans pretend to be Irish… there is a term over here for that.
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I have no idea. But Americans are mad about Ireland, but all of Britain too. I’m not sure… nostalgia for colonialism?
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Surely not…a longing for roots that their ancestors sorted so hard to escape… one of the many paradoxes of America
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It’s so true. I think it has to do with the lack of definable culture in America. Other than capitalism and celebrity worship.
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I wrote this down on a postcard and taped it to the inside my kitchen cabinet. 🙂 Thanks, Meg!
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Awesome! It’s really a great recipe. So easy and so delicious. Thanks!
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