St Patricks Day Soda Bread

St. Patrick's Day or the Feast of St. Patrick falls on  March 17th  in  honour of Ireland's patron St. Patrick. 

To help celebrate this day,   get your students baking one of the easiest types of bread to make and  grab this opportunity to explore more about the science behind raising agents and their function within baking.

Traditional Irish soda bread uses bicarbonate of soda to make it rise. Additionally, the buttermilk used in the  recipe enhances the raising process, although other types of milk and cultures also work. You could experiment and see which combinations work best - buttermilk, sour cream or yogurt? Our recipe uses milk and lemon juice.

With a history spanning more than two centuries, soda bread is a traditional Irish specialty. The first loaf, consisting of little more than flour, baking soda, salt, and sour milk, made its debut in the mid-1800s when baking soda found its way into Irish kitchens. At the time, bread-making in rural Ireland was performed domestically using minimal ingredients, equipment, and experience. Baking soda offered home cooks the opportunity to broaden their repertoire of recipes. Providing a quick, convenient, and reliable leavener, baking soda was simple to work with and easy to store. It also produced a better-tasting bread than what was originally available in the 19th century, making soda bread a staple of the Irish diet. Today, soda bread is enjoyed throughout the world. Many take pleasure in its tangy flavor, dressing it with butter and preserves for breakfast, eating it with cheese for a light snack, or serving it as an accompaniment to a celebratory feast. As a quick bread, it is simple to prepare. The ingredients come together in a matter of minutes and the loaf is ready to eat in under half an hour. Soda bread can be made with a variety of flours and include a number of added flavors and textures from dried fruits, herbs, and seeds.

Like most baked goods, Soda Bread doesn't keep for too long but will keep it's quality and freshness for about two days if wrapped and stored correctly.

 

 

Tags:

Cooking Food provenance Food science Healthy Eating/Nutrition