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Soda Bread 2006
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The secret to a moist, tender crumb is a sloppy and sticky dough that is barely stirred together. With lots of flour on the bench it is possible, working quickly with a practised hand, to scoop the dough out of the bowl on to the table and toss it into an almost perfect ball in the flour. If that is too difficult, simply bake it in a tin, as so many home bakers do in Ireland. You'll end with a loaf that stays moist, and turns out a useful shape. Try baking in a floured muffin tray to make soda buns for soup or softening some chopped onions in butter and rubbing them into the dough before it's cooked.
Makes: 800g loaf
Typical values per serving:
This recipe was first published in March 2006.