Brought to Ireland in the 1840’s baking soda was used to make this bread rise instead of yeast. The shape of the bread changes from a round loaf to flat discs depending where in Ireland you are.
The bread is always served alongside of the main meal with a bit of warm butter. Along the way we have altered the recipe a bit by adding sugar, raisins, currants and caraway seeds.
- 3½ cups sifted flour-I use bread flour but all purpose works great too!
- 4 Tablespoons granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1⅓ cup buttermilk-look below for how to make your own
- 1 cup raisins or currants
- ¼ cup caraway seeds-optional
- Preheat Oven to 350F
- Mix together the dry ingredients
- Slowly stir in the milk-to make your own buttermilk just add 1 Tablespoon of white vinegar or lemon juice to the milk and allow to sit for 15 minutes before adding to the flour
- Fold in the raisins and caraway seeds
- Mix together and form a ball of sticky dough
- Place dough on a floured surface and kneed seven times and form into a round ball
- Place in a greased 9 inch pie pan and score the dough with a big X on top
- Bake at 350F for 50-55 minutes
- Cool for a bit and then serve with warm butter or jam
- Enjoy 🙂