Irish Soda Bread - can't get past the smell test
Today I made Irish Soda Bread because I wanted to have some with the soup I was making.
I just can't abide the smell of baking soda in quick breads, so I almost never make them.
Does anyone have a Irish Soda bread recipe using only baking powder?
Yes, I know, then it would be Irish Baking Powder bread :-))
It was the best I've made in years.
Most reguard ISB as dry but this had a nice moistness.
The sweetness of the raisins and orange zest plus the bite of the caraway seeds
with butter on top, very good.
Now with Easter just around the corner, I have to get out my Confetti bread
recipe to prepare for Easter brunch.
Are you sure it is the baking soda and not the buttermilk that you don't like? Baking powder is baking soda plus a powdered acid.
You could substitute regular milk for the butter milk, and use baking powder. The usual rule of thumb is 1 tsp baking powder per cup of flour.
Definitely it is the baking soda that I don't like. Today my recipe didn't call for buttermilk (which I do like).
Today's recipe was 1/2 whole wheat and 1/2 all-purpose. It called for 1 T baking powder and 1-3/4 teaspoon of baking soda, 1-1/2 cup milk and butter and honey.
Do you think I could use 1 T vinegar, and leave out the baking soda,, and use baking powder?
Or not :-))
Thanks for your reply.
How much flour? Is there any acid in that recipe (the honey is slightly acidic)? I don't see the need for baking soda. Why add the vinegar?
Soda bread is much like biscuits except it does not have any fat.
Do you have a basic cook book that talks about the roles of baking soda and baking powder in baking? For example a Joy of Cooking?
I wonder if your recipes have too much baking soda for the amount of acid. I found one place that says 1/2 tsp baking soda is enough for 1 c of buttermilk. If the ratio is correct the bs and acid should react almost as soon as they are mixed, with no surplus baking soda to given an objectionable smell.