Irish Spine-chilling Soda Bread with baking spooky soda and Irish Scarecrow Soda Bread with baking phantom powder

Where does the name Irish Soda Bread originate from? Soda bread was popularized in Ireland, not developed there. Soda comes from using baking soda as the leavener since yeast was hard to come by and went rancid quickly. The Irish capitalized on the quick nature of baking soda to raise their breads. Two cups of flour are added to baking soda and salt. Buttermilk is the fat source in soda bread. The buttermilk is also known as the acid! The buttermilk reacts with the baking soda (base) to generate gas bubbles.  The buttermilk will create a sticky dough. In the Irish bread with baking powder, the buttermilk will be a source of fat and flavor to the bread and help stabilize the gluten structure. Substitues for fats in breads and baking are applesauce, bananas, oil, and ricotta cheese. Both dough’s will be sticky and require another 1/2 cup of flour to decrease the stickiness. On a floured surface, like th counter, knead the dough. This will work the additional flour in and help form the long-chain gluten structures. The addition of the flour, will transform the dough into a flakey texture. Mold the dough’s into circular shapes. On the same baking sheet, the dough will cook for 45 minutes. This bread has a different taste then the french bread for example. It has a harder crust and bitter flavor. Baking powder and soda can negatively effect the flavor of breads; creating a chemical taste.

Baking soda on the left and baking powder on the right