Mrs. O'Callaghan's Soda Bread

I was intrigued with this month's Bon Appetit. It seemed to have so many different things that I wanted to try. In the article, "A Slice of Ireland", there is mention by the author, Andrew McCarthy, that in the Irish countryside, there are as many versions of soda bread as there are cooks. I thought about it, read the article and yep, it did seem that there were many twists to the recipe! We all like to put our spin on a recipe...it is what makes us creative, it is what makes for an improved recipe. But wait, sometimes, the basic recipe is the best recipe.

I decided that I would try the basic recipe that Mrs. O'Callaghan makes at the Ballinalacken Castle Country House and Restaurant. It is said to have a firmness to its texture and a sweetness that lingers after the first taste...why not try it?

What is soda bread? Soda bread originated about 1840 when soda as a leavening agent was introduced in Ireland. The bread is rather basic...flour, buttermilk, soda, butter...and in this recipe some brown sugar.

There is a cross cut in the dough prior to baking. There are said to be several reasons why the bread has a cross. One legend says that folks did it to "let the devil out" while it's baking...for good luck, and others say that it made it easy to divide into 4 pieces. The criss-cross was also a symbol for a cross during Christian holidays.

The recipe, as written, produced a dough that was anything but shaggy! After reading the reviews I see that most folks added another 1/2 cup of buttermilk which is what I am recommending. The bread's flavor was wonderful. I will be making this again.

Mrs. O'Callaghan's Soda Bread

Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
1 teaspoon baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk (add additional, about 1/2 cup, to get the dough to shaggy)
Preheat oven to 425°F.
Spray heavy baking sheet with nonstick spray. (I used a pizza stone.)

Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms.

Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough. (I made two six inch loaves instead of one.)

Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.

PRINTABLE RECIPE

I wasn't the only person who thought this recipe sounded like a good one. Debby at Feast for the Eyes made the bread also. After reading the Bon Appetit article and seeing Debby's post, I knew it was a go. I am participating in the Saturday Blog Showcase today! Each Saturday bloggers have an opportunity to share a recipe that has been made from a fellow blogger's website. The hostesses are Ann at Thibeault's Table and Lori at All That Splatters. The ladies alternate weeks but Ann is filling in as hostess for Lori this week. Thank you ladies for taking time to allow us to share! There are so many wonderful cooks out there that it is difficult to select just one dish!