Ireland
Photo: w:en:User:Canterbury Tail, CC BY-SA 3.0, croppedSoda bread
arán sóide
/ˈsoʊdə brɛd/SOH-duh BRED
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- Taste
- Savory
- Made with
- Wheat & flour
History
Irish soda bread is raised with bicarbonate of soda and buttermilk instead of yeast, so it can be mixed and baked within an hour. Baking soda reached Ireland in the 1830s and 1840s, and it suited the soft Irish wheat, which does not make good yeast bread, and homes cooking over open hearths in a pot oven. The loaf is round and marked with a deep cross, which, people say, lets the heat into the middle, or, as older households said, lets the fairies out. Brown soda bread uses wholemeal flour. In Ulster, the same dough is cooked flat on a griddle as soda farls, part of a fried breakfast.
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