s where I can and I like to make bread so I decided to make some from scratch. Irish soda bread is a fairly simple recipe and quite a traditional set of ingredients. It is a heavy loaf of bread that lends itself well to lashings of butter and jam, or served simply with breakfast. It is lovely topped with a “fried” or poached egg.
I made the recipe twice, once in the traditional way with the rounded loaf with a bit of oats sprinkled on top, and the second loaf I did in a 1 lb loaf tin.
Both turned out fine, but I have to say I preferred the round loaf. it seemed to be a bit less dense. Remember the trick of knocking on the bottom of the loaf when it comes out of the oven, if it sounds hollow, it is done.
As with most fresh bread it won’t last more than 2-3 days as far as being fresh, however I kept mine in the fridge for about 4 days and it toasted up nicely.
The recipe gives a guideline for the buttermilk, but you will need to add it in slowly, and you may need less, you may need more depending on the weather, altitude, whim, etc. I typically mix it in with my right hand in a claw and mix lightly with my finger tips until it reaches the right consistency.