For years I have tried different Irish soda bread recipes in an attempt to replicate the wonderful bread my Irish grandmother used to make. But, they all came out too dry. When I saw the high ratio of buttermilk to flour in this recipe, I decided to give it a try. I substituted a cup of whole wheat flour for one of the cups of all-purpose flour and decreased the sugar to 2 tablespoons (else I though it would be too sweet). When it was done cooking I turned off the oven and let it sit for an additional 10 minutes to get a nice, crunchy crust.
The bread was delicious. Not as dry as most recipes, not too sweet (given my alteration) and with a crunchy, nutty crust.
I also dusted the pan with a little cornmeal after buttering it, as I think my grandmother used to do that. This was perfect and my family is loving it whether or not it is 'authentic.'
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For years I have tried different Irish soda bread recipes in an attempt to replicate the...