Rachel Allens Irish Soda Bread Recipe 435

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RACHEL ALLEN'S IRISH SODA BREAD RECIPE - (4.3/5)



Rachel Allen's Irish Soda Bread Recipe - (4.3/5) image

Provided by Valarie

Number Of Ingredients 5

3 1/2 cups all-purpose (plain) flour, plus extra for dusting (450g)
1 teaspoon superfine (caster) or granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 to 2 cups buttermilk or soured milk (350 to 425ml)

Steps:

  • Preheat the oven to 450°F (230°C/Gas mark 8). Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about 1/4 cup (50ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1 1/2 inches (4cm) thick and cut a deep cross in it. Place on a baking sheet. Bake for 15 minutes. Turn down the heat to 400°F (200°C/Gas mark 6) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

RACHEL ALLEN'S IRISH SODA BREAD



Rachel Allen's Irish Soda Bread image

Make and share this Rachel Allen's Irish Soda Bread recipe from Food.com.

Provided by momaphet

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 5

3 1/2 cups all-purpose flour (plus extra for dusting)
1 teaspoon sugar (superfine or regular granulated)
1 teaspoon baking soda
1 teaspoon salt
1 1/2-2 cups buttermilk or 1 1/2-2 cups soured milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C or mark 8).
  • Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pout in most of the buttermilk, leaving about ¼ cup (50 ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.
  • When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches (4 cm) thick and cut a deep cross in it. Place on a baking sheet. (I lined mine with parchment paper.).
  • Bake for 15 minutes. Turn down the heat to 400 degrees F (200 degrees C or gas mark 6) and bake for 30 minutes more. When done, the load will sound slightly hollow when tapped on the bottom and be golden in color.
  • Rachel recommends turning the bread upside down for the last 5 minutes.

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