Soda bread, a beloved staple in many households, has a fascinating history and origin that dates back centuries. This traditional bread is known for its simplicity in ingredients, usually just flour, baking soda, salt, and buttermilk. The use of baking soda as a leavening agent instead of yeast sets soda bread apart from other bread varieties.
The origins of soda bread can be traced back to the early 19th century in Ireland, where it was a practical solution for households that did not have access to yeast. The simplicity of the ingredients and the quick preparation time made soda bread a popular choice among families. Over time, variations of soda bread have emerged in different regions, each with its own unique twist on the classic recipe.
As we delve into the history and origin of soda bread, we uncover a culinary tradition that has stood the test of time. Whether enjoyed with butter and jam or used as a base for hearty sandwiches, soda bread continues to hold a special place in the hearts of many. Join us on a journey to explore the rich heritage behind this humble yet delicious bread.
Preparation Time: 1 hour 10 minutes - make 2 dozen
Equipment: 4-quart stainless Mixing Bowl, Large Saute Skillet, 10-inch Gourmet Skillet
Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- ½ cup (120 ml) buttermilk
- ½ cup raisins (optional)
Directions
Sift flour, baking soda and salt together into 4-quart Mixing Bowl. Cut in butter with a fork or pastry cutter. Add buttermilk and stir. Knead dough for several minutes on a floured surface. Form into 2-inch balls; flatten slightly. Using a floured knife, cut slits in tops of dough balls. Place in ungreased Large Skillet and cover with inverted 10-inch Chef Skillet to form a high dome cover, bake over low heat for 45 minutes or until done.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 246; Fat Grams 2; Carbohydrate Grams 48; Protein Grams 7; Cholesterol mg 4; Sodium mg 456.
THE POINT SYSTEM: Calorie Points 3 ½; Protein Points 1; Fat Grams 2; Sodium Points 19; Fiber Points 1; Carbohydrate Points 3; Cholesterol Points 0.