Yellowmeal Soda Bread
A no yeast Irish soda bread made with yellow cornmeal for a golden, toasty crumb and crisp edges. Serve it fresh from the oven with plenty of butter and something simmering on the stove.
Servings: 8
Ingredients
- 1 cup yellow cornmeal
- 2 cups + 2 Tbsp all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 - 1 3/4 cups buttermilk
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper.
- In a large mixing bowl whisk together the 1 cup yellow cornmeal, 2 cups + 2 Tbsp all purpose flour, 1 tsp salt, and 1 tsp baking soda to combine well.
- Make a well in the center and add 1 1/2 cups of buttermilk. Bring the flour from the edges of the bowl into the center to mix with the liquid, turn the bowl as you go to get everything incorporated. If the mixture seems very dry, add the remaining 1/4 cup buttermilk.
- When the rough dough has come together transfer it to a lightly floured surface and bring together with your hands (flour them if the dough is sticky.) Form it into a mound about 8-9" round or oval.
- Use a sharp knife to cut a large cross into the top. Bake for 15 minutes, then turn the oven down to 400F and bake for another 20-30 minutes, or until cooked through. The bottom of the loaf should sound hollow when thumped with your hand. Note: an oven thermometer is handy to check the actual temp inside yours.
- Remove the loaf to a rack to cool, or you can enjoy it warm from the oven. I prefer it warm, and the loaf is best the same day. Leftovers can be microwaved briefly to soften or toasted to crisp.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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