Dee Randall wrote:
>
> Sunday I went looking for a new recipe for Irish Soda bread as I can't find
> my favorite anywhere. I went to food network and found a recipe and printed
> it out, but looking at it, I found that the originator of this recipe called
> for 15 minutes at 450, then turn down to 400 for 30 minutes more.
> (Creamation!??)
>
> So I went looking for another and (LO & BEHOLD), the one I liked was by the
> same chef, only this time it was 45 minutes at 375. It did not include
> baking powder, just baking soda. An aside amusement: Bobby Flay's wife
> asked him why he used both in a biscuit recipe, and he stammered out a
> reply, something like, "because they work differently," to which she replied
> something, like "Oh, Great!)
>
> The recipe I tried is certainly not the best I've had, so since it's almost
> the 17th, can anyone share their favorite Irish Soda Bread. (Preferably a
> basic recipe without raisins.)
> Thanks so much,
> Dee Dee

Here's my recipe that it took me over 20 years to find.
I spent many years making various soda bread recipes and
they always turned out like bricks. I finally found the
perfect one. This is regular everyday soda bread not the
"special occasion" one with the raisins in it. This is
what I was served at all the b&b's I stayed at in Ireland.

Kate

SODA BREAD

4 c. flour
1 t. salt
1 t. baking soda
1 t. sugar (optional, but I always add it)
2 c. buttermilk or sour milk (I've always used buttermilk)

Thoroughly mix dry ingredients in large bowl. Add enough of the
buttermilk to make a soft dough. (It should be almost too sticky to
work with.) Turn out onto a well-floured pastry cloth and knead very
briefly but enough to make sure the dough is smooth. Work fast because
as soon as you add the buttermilk it reacts with the baking soda to make
the bread start to rise.

Form a round loaf about 1 1/2" thick - just pat it out into a rough
circle working quickly. Cut a cross in the top with a floured knife
(cut about ½" deep at least). Place on a lightly floured baking sheet
and put at once into a preheated 450F oven. (I always bake mine
directly on my baking tiles.) Place on the top shelf. Bake for 30-45
minutes until golden brown and it sounds hollow when you rap on the
bottom of the loaf with your knuckles. Wrap immediately in a clean tea
towel if you want a soft crust. (I personally prefer a crisp crust.)
(From A Little Irish Cookbook by John Murphy.)