The grand symbol of Ireland’s baking, is defined not by the baking but by the soft wheat that grows in Ireland. Low in gluten and protein, the soft wheat receives a boost from baking , invented in the 1800s and an immediate game changer for baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional is enhanced with strong , fresh dill, and ground black pepper.
- 3⅔ cups (458 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (113 grams) course grated Irish aged white Cheddar cheese, divided
- 1 tablespoon (2 grams) chopped fresh dill
- ½ teaspoon (1 gram) ground black pepper
- 2 cups (480 grams) whole buttermilk
- Preheat oven to 450°F (230°C).
- In a large bowl, whisk together flour, salt, and baking soda until well combined. Stir in ⅔ cup (75 grams) cheese, dill, and pepper. Make a well in center, and add buttermilk. Using your hand like a claw, mix buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a ball of dough forms. (Dough should be sticky and slightly clumpy.)
- Turn out dough onto a lightly floured surface. Using floured hands, gently shape into a round. Turn dough over, and tuck and rotate dough until edges are rounded and even. Transfer to a sheet of parchment paper, and pat into a 1½-inch-thick disk. Using a knife dipped in flour, cut a 1-inch-deep “X” across top of dough. Using tip of knife, prick a hole into each of the four sections of dough. Sprinkle remaining ⅓ cup (38 grams) cheese on top. Transfer on parchment paper to a baking sheet.
- Bake for 15 minutes. Reduce oven temperature to 400°F (200°C), and bake until golden brown and an instant-read thermometer inserted in a section of bread registers 200°F (93°C), 15 to 20 minutes more. (If you tap bottom of loaf, it should sound hollow.) Remove from pan, and place on a wire rack. Let cool enough to handle, about 30 minutes. Best served warm.
Hollow Note: Perfectly baked soda bread doesn’t just have a golden look and tender texture—it makes a lovely hollow sound when knocked with a knuckle. Give the bottom a tap to hear the echo of a well-baked loaf.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
