Soda bread

Soda breadis a variety ofquick breadmade in many cuisines in whichsodium bicarbonate(otherwise known as "baking soda", or in Ireland, "bread soda") is used as aleavening agentinstead ofyeast. The basic ingredients of soda bread areflour,baking soda,salt, andbuttermilk. The buttermilk containslactic acid, which reacts with the baking soda to form bubbles ofcarbon dioxide. Other ingredients can be added, such as butter, egg, raisins, or nuts. Quick breads can be prepared quickly and reliably, without requiring the time and labor needed for kneaded yeast breads.
Soda bread is made with coarse flour, white, whole meal, or a mix. High protein flour is not used because the preferred texture is "moist and crumbly". Other grains (such as rolled oats) may be added.Soda bread is generally not kneaded because kneading can toughen it.
Buttermilk or sour milk is the usual liquid acid ingredient.
Variants may addolive oil,eggs,molasses,sugar,treacle, orhoney.
Traditional Irish bread was historically cooked on a griddle asflatbreadbecause the domestic flours did not have the properties needed to rise effectively when combined withyeast. Baking soda offered an alternative, but its popularity declined for a time when imported high-gluten flours became available. Brown soda bread (served with smoked salmon) reappeared on luxury hotel menus in the 1960s. Modern varieties can be found at Irish cafes and bakeries, some made withGuinness,treacle,walnuts, and herbs, but the sweetened version withcarawayandraisinsis rarely seen anymore. Soda bread made with raisins is colloquially called "Spotted Dog" or "Spotted Dick".
InIreland, the flour is typically made fromsoft wheat, so soda bread is best made with a cake or pastry flour (made from soft wheat), which has lower levels ofglutenthan a bread flour. In some recipes, the buttermilk is replaced by liveyogurtor evenstout. Because the leavening action starts immediately (compared to the time taken for yeast bread to rise), bakers recommend the minimum amount of mixing of the ingredients before baking; the dough should not be kneaded.
Various forms of soda bread are popular throughout Ireland. Soda breads are made using wholemeal, white flour, or both. InUlster, the wholemeal variety is usually known aswheaten breadand is normally sweetened, while the term "soda bread" is restricted to the white savoury form. In the southern provinces of Ireland, the wholemeal variety is usually known asbrown breadand is almost identical to the Ulster wheaten. In some parts ofFermanagh, the white flour form of the bread is described asfadge.
The "griddle cakes", "griddle bread" (orsodafarlsin Ulster) take a more rounded shape and have a cross cut in the top to allow the bread to expand. The griddle cake or farl is a more flattened type of bread. It is cooked on agriddle, allowing it to take a more flat shape, and it is split into four sections. The soda farl is one of the distinguishing elements of theUlster fry, where it is served alongsidepotato bread, also in farl form.
InScotland, varieties of soda breads and griddle sodas includebannocksandfarls(Scots:fardel, "a fourth"), "soda scones", or "soda farls", usingbaking powderor baking soda as a leavening agent giving the food a light and airy texture.
Bannocks are flat cakes ofbarleyoroatmealdoughformed into a round or oval shape, then cooked on agriddle(Scots:girdle). The most authentic versions are unleavened, but from the early 19th century bannocks have been made using baking powder, or a combination of baking soda and buttermilk orclabbered milk.Before the 19th century, bannocks were cooked on a bannock stone (Scots:stane), a large, flat, rounded piece ofsandstone, placed directly onto a fire, then used as a cooking surface.Several varieties of bannock include Selkirk bannocks,beremealbannocks,Michaelmasbannock,Yetholmbannock, andYulebannock.
The traditional soda farl is used in thefull Scottish breakfastalong with thepotato scone(Scots:tattie scone).
InSerbiantradition, soda bread is prepared by various rules and rituals. A coin is often put into the dough during the kneading; other small objects may also be inserted. At the beginning of Christmas dinner, thečesnicais rotated three times counter-clockwise, before being broken among the family members. The person who finds the coin in their piece of the bread will supposedly be exceptionally lucky in the coming year. Before baking, the upper surface of the loaf may be inscribed with various symbols,such as aChristogram, or stars, circles, and impressions of keys or combs.
During the early years of European settlement of the Americas, settlers used soda orpearl ash, more commonly known as potash (pot ash) orpotassium carbonate, as a leavening agent (the forerunner to baking soda) inquick breads.By 1824,The Virginia Housewifeby Mary Randolph was published containing a recipe for Soda Cake.
In 1846, two American bakers, John Dwight and Austin Church, established the first factory in the United States to produce baking soda from sodium carbonate and carbon dioxide.
Modern American versions of Irish soda bread often include raisins or currants, and caraway seeds.