You really can have this bread on the table an hour after you decide to make it so if a sudden "let's have tea" happens the house can be on its way to smelling delicious by the time the person arrives.
It is versatile – I've added different seeds and spices over the years; used oats turned into flour in the blender because I did not have any whlole wheat flour; sour milk with lemon or lime juice; make one larger loaf or two as shown; serve it with cheese or a savoury spread or something sweet. The only time – ever! – that it did not turn out was when I was trying to impress an Irish man; when I cut into the loaf it was not completely cooked.
It's in Edna Staebler's second Schmecks cookbook.
I phoned Rundles in Stratford to ask them if it was still on their menu and got a pleasantly-voiced message that the restaurant is closed for the season until May but I could leave a reservation request.
It freezes well and comes back to life in a toaster.
Comments
4 responses to “Bread in an hour: Irish soda”
Yum! sodabread. I absolutely adore it and I’m off to Ireland at the end of January, when I’ll eat until it comes out of my ears!
I’ve never tried baking it myself, but may just have to give it a bash.
Found your blog through Zimmermaniacs and loved the post about your hands and wee Orion. How sweet!
hmmm..perfect morning to bake that bread!!!
“Schmecks gute” is ‘tastes GOOD’ in German…I think! Wonder if the author is Saskatchewan born…any idea?
Please attach recipes when you tease us like this…I can smell the bread thru your blog page!!! Happy Monday to you! I’m off to work..love my demo job..people LOVE getting free food.
Hello teeweewonders I’m glad you found my blog because it means I have discovered yours – the Christmas dolls are exquisite! I would imaging eating soda bread in Ireland greatly increases the flavour. Have fun.
Hi Esther I believe Edna Staebler was born in Ontario. And the recipe is on the page of the book under the bread. I wonder how it would work in your coffee can method?