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Food, Food, Food

Irish Soda Bread

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Irish Soda Bread uses bicarb soda as a leavening agent instead of yeast. This recipe is gluten-free as well. It's extra good if wrapped and left overnight, but tastes great right out of the oven. Serve with butter or jam.
Preparation: 10 mins   Cook: 65 mins

INGREDIENTS
  • 1 1/2 cups (185g) white rice flour
  • 1/2 cup (60g) cornflour
  • 1/2 cup (125g) white sugar
  • 1 teaspoon bicarb soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup (250ml) buttermilk
  • Preheat oven to 180 degrees C. Grease a 23cm round cake tin.
  • Combine the rice flour, corn flour, sugar, bicarb soda, baking powder and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the centre of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake tin.
  • Bake for 65 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool on a wire rack for 10 minutes before removing the bread from the pan. Wrap bread in cling wrap or aluminium foil and let stand overnight for the best flavour.​
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  • IN THIS ISSUE
    • Fascinating Korea
    • Korean History
    • K-pop
    • Korean Mythology
    • Korean Folklore
    • Fairytales and Folk Tales
    • Street Food
    • In your corner
    • 4 Ways to Yummy
    • There will always be spring
  • FOOD Jan
  • LIFESTYLE
    • GARDENING >
      • Korean Gardens
      • Korean National Flower
      • Apartment gardening
    • TRAVEL Korea
    • Reader contributions
    • Indoor Fun Jan
    • BOOKENDS Jan
  • CONTACT US
    • SUPPORT SERVICES