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Translators without Borders Cookbook

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Soda bread

June 27, 2016 by Sophie Llewellyn Smith Leave a Comment

My husband’s Irish grandmother introduced this recipe into the family when she got her new gas cooker together with a Radiation Cookery Book (published by Radiation Ltd. in 1936). You can’t go wrong with a name like that….

It’s a very simple recipe and the bread tastes absolutely delicious with butter, olive oil & salt, jam, marmalade or lemon curd.

Irish folklore says that the cross enables the fairies to escape from the bread. This made me fall in love with the recipe – and its taste justifies my love!

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Soda bread 3
Soda bread
Print Recipe
  • CourseBread
  • CuisineIrish
Servings
1 medium-sized round loaf
Cook Time
30-40 minutes
Servings
1 medium-sized round loaf
Cook Time
30-40 minutes
Soda bread 3
Soda bread
Print Recipe
  • CourseBread
  • CuisineIrish
Servings
1 medium-sized round loaf
Cook Time
30-40 minutes
Servings
1 medium-sized round loaf
Cook Time
30-40 minutes
Ingredients
  • 1 lb flour
  • 1 tsp salt
  • 1 level tsp bicarbonate of soda
  • 1/2 pt buttermilk
Servings: medium-sized round loaf
Instructions
  1. Sift together the flour, salt and bicarbonate of soda. Mix with the milk to a soft dough.
    Soda bread
  2. Knead lightly and flatten into a large round cake. Score a deep cross into the top with a wet knife.
  3. Place on a floured baking tray and bake in the pre-heated oven for 30 minutes at gas mark 7. If you want a slightly softer crust, bake for 40 minutes at gas mark 6 instead.
    Soda bread 2
  4. If neither buttermilk nor sour milk is obtainable, sift 1 heaped teaspoonful of cream of tartar with the flour, rub in 1 oz. of lard or butter, and use fresh milk for mixing.
    Soda bread 3
Recipe Notes

Variation on the recipe: for a touch of the sea, add 1 oz. of dillisk to the flour mix.

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Filed Under: Uncategorized Tagged With: nut-free, vegetarian

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Contributor

Angelika Welt-Mooney
English-German and Spanish-German translator

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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