Soda bread
Soda bread is a variety of quick bread traditionally made in several cuisines in which baking soda (otherwise known as sodium bicarbonate) is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as butter, egg, raisins, or nuts.
History[edit | edit source]
Soda bread has a long history, particularly in Ireland, where it became popular in the 19th century. The introduction of bicarbonate of soda to Ireland in the 1840s provided a means of making bread without the need for yeast, which was not always readily available. The bread was baked in a bastible, a type of cast-iron pot, over an open fire.
Varieties[edit | edit source]
There are several varieties of soda bread, including:
- **Brown soda bread**: Made with wholemeal flour.
- **White soda bread**: Made with white flour.
- **Spotted dog**: A sweet version with added raisins or currants.
- **Farl**: A type of soda bread that is flattened into a round disc and divided into four sections.
Preparation[edit | edit source]
The preparation of soda bread is straightforward. The dry ingredients are mixed together, and then the buttermilk is added to form a dough. The dough is kneaded briefly and then shaped into a round loaf. A cross is typically cut into the top of the loaf before baking, which is said to ward off the devil and protect the household. The bread is then baked until golden brown.
Cultural Significance[edit | edit source]
Soda bread holds cultural significance in Ireland and is often associated with Irish cuisine. It is commonly served with meals and is a staple in many Irish households. The bread is also popular in other countries, including the United States, where it is often made for St. Patrick's Day celebrations.
Related Pages[edit | edit source]
See Also[edit | edit source]
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