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|description=Soda bread, (Scotland: Scofa Scottish farl) - is a type of quick bread in which baking soda (otherwise known as sodium bicarbonate) is used for
|description=Soda bread, (Scotland: Scofa Scottish farl) - is a type of quick bread in which baking soda (otherwise known as sodium bicarbonate) is used for
}}
}}
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<!-- /seo -->Soda [[Bread|bread]], (Scotland: Scofa '''Sco'''ttish '''fa'''rl)  - is a type of quick bread in which [[Baking soda|baking soda]] (otherwise known as [[Sodium bicarbonate|sodium bicarbonate]]) is used for [[Leavening|leavening]] rather than the more common [[Yeast|yeast]]. The ingredients of traditional soda bread are [[Flour|flour]], [[Bread soda|bread soda]], [[Salt|salt]], and [[Buttermilk|buttermilk]]. Other ingredients can be added such as [[Raisins|raisins]], [[Egg|egg]] or various forms of [[Nuts|nuts]].
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The [[Buttermilk|buttermilk]] in the [[Dough|dough]] contains [[Lactic acid|lactic acid]], which reacts with the [[Baking soda|baking soda]] to form tiny bubbles of carbon dioxide. Soda [[Bread|bread]] can dry out quickly and is typically good for two to three days; it is best served warm or [[Toasted|toasted]]. In Ireland, typically the [[Flour|flour]] is made from soft [[Wheat|wheat]]; so soda bread is best made with a cake or [[Pastry|pastry]] flour (made from soft wheat), which has lower levels of [[Gluten|gluten]] than a bread flour.
 
Various forms of soda [[Bread|bread]] are popular throughout Ireland. Soda [[Breads|breads]] are made using either wholemeal or [[White flour|white flour]], with the former known colloquially as "[[Brown|brown]] bread" in the Republic of Ireland. In Northern Ireland the wholemeal variety is known as "wheaten bread" and normally sweetened, while the term "soda bread" is restricted to the white savoury form normally served [[Fried|fried]]. The two major shapes are the loaf and the "[[Griddle|griddle]] cake", or [[Farl|farl]] in Northern Ireland. The loaf form takes a more rounded shape and has a cross cut in the top to allow the bread to expand. The griddle cake or farl, is a more flattened type of bread. It is cooked on a griddle allowing it to take a more flat shape and split into four sections.
{{recipesummary
{{recipesummary
|TotalCalories = 1051
|TotalCalories = 1051
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  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 30 minutes
  |CookTime = 30 minutes
  |Image = [[Image:Soda bread recipe.jpg|alt=Electus]]
  |Image = [[Image:Soda bread recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review">
<span class="review">
<span class="reviewHeader">
<span class="reviewHeader">
====Random recipe review====
====Best recipe review====
</span>
</span>
''<span class="reviewTitle">Spelt tip is good idea</span>''
''<span class="reviewTitle">Spelt tip is good idea</span>''
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
}}
</tr></td>
Soda [[Bread|bread]], (Scotland: Scofa '''Sco'''ttish '''fa'''rl)  - is a type of quick bread in which [[Baking soda|baking soda]] (otherwise known as [[Sodium bicarbonate|sodium bicarbonate]]) is used for [[Leavening|leavening]] rather than the more common [[Yeast|yeast]]. The ingredients of traditional soda bread are [[Flour|flour]], [[Bread soda|bread soda]], [[Salt|salt]], and [[Buttermilk|buttermilk]]. Other ingredients can be added such as [[Raisins|raisins]], [[Egg|egg]] or various forms of [[Nuts|nuts]].
</table>
 
The [[Buttermilk|buttermilk]] in the [[Dough|dough]] contains [[Lactic acid|lactic acid]], which reacts with the [[Baking soda|baking soda]] to form tiny bubbles of carbon dioxide. Soda [[Bread|bread]] can dry out quickly and is typically good for two to three days; it is best served warm or [[Toasted|toasted]]. In Ireland, typically the [[Flour|flour]] is made from soft [[Wheat|wheat]]; so soda bread is best made with a cake or [[Pastry|pastry]] flour (made from soft wheat), which has lower levels of [[Gluten|gluten]] than a bread flour.
 
Various forms of soda [[Bread|bread]] are popular throughout Ireland. Soda [[Breads|breads]] are made using either wholemeal or [[White flour|white flour]], with the former known colloquially as "[[Brown|brown]] bread" in the Republic of Ireland. In Northern Ireland the wholemeal variety is known as "wheaten bread" and normally sweetened, while the term "soda bread" is restricted to the white savoury form normally served [[Fried|fried]]. The two major shapes are the loaf and the "[[Griddle|griddle]] cake", or [[Farl|farl]] in Northern Ireland. The loaf form takes a more rounded shape and has a cross cut in the top to allow the bread to expand. The griddle cake or farl, is a more flattened type of bread. It is cooked on a griddle allowing it to take a more flat shape and split into four sections.


{{RecipeIngredients
{{RecipeIngredients
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===[[Mise en place]]===
===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 230° C (450° F - gas 8) and place a [[baking stone]] or [[pizza stone]] towards the top of the oven with enough room for the loaf to rise.
* Preheat the [[Oven|oven]] to 230° C (450° F - gas 8) and place a [[baking stone]] or [[pizza stone]] towards the top of the oven with enough room for the loaf to rise.
<gallery widths=250px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Soda bread baking stone.jpg|thumb|300px|right|On the [[baking stone]], ready to bake
Image:Soda bread baking stone.jpg|thumb|300px|right|On the [[baking stone]], ready to bake
Image:Soda bread ingredients.jpg|thumb|300px|right|Soda bread ingredients - [[spelt flour]] version
Image:Soda bread ingredients.jpg|thumb|300px|right|Soda bread ingredients - [[spelt flour]] version
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[[Category:Vegetarian recipes]][[Category:Baked or roasted]]
[[Category:Vegetarian recipes]][[Category:Baked or roasted]]


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