Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the history of Irish Soda Bread?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the history of Irish Soda Bread?),it will help you,my kids.
Answer:
Soda bread dates to approximately 1840, when bicarbonate of soda was introduced to Ireland. Bicarbonate of soda replaced yeast as the leavening agent. The climate of Ireland hindered the growth of hard wheat, which created a flour that rose easily with the assistance of yeast.
There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil. It is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.
Soda bread eventually became a staple of the Irish diet. It was, and still is, used as an accompaniment to a meal.
The Soda Farl is an important part of the Ulster Fry of Northern Ireland.
Irish Soda Bread is a classic quick bread from Ireland, which takes its name from the fact that it uses baking soda for leavening. The whole reason bread soda was used in the first place was to replace using yeast as the rising agent.
It is usually made with buttermilk, baked on the griddle or in the oven. It didn’t keep well and was made every 2-3 days and eaten as a part of the mean, not a desert.
Before baking, a cross is cut on the top with a knife, supposedly to ward off the devil. It shocks some people to learn that Irish Soda Bread hasn't been around for thousands of years. It wasn't until around the 1840's that bicarbonate of soda (Bread soda) as a leavening agent was introduced to Ireland. The basic soda bread is made with flour, baking soda, salt, and soured milk (or buttermilk).
Irish soda bread. Real soda bread, the traditional type our Irish ancestors have baked and eaten for well over 100 years. It is tender and dense with a slight sour tang and a hard crust. A nutritious staple that is real “Staff of Life” stuff.
As befitting a traditional product of a poor country, it was made with only the most basic of ingredients: flour to form a dough, bread soda to leaven the dough, soured milk to moisten and activate the soda, and salt for seasoning. It is a traditional food, worth preserving and passing on to our grandchildren and great grandchildren.
The original use of soda ash in baking bread seems to be credited to American Indians using it to leaven their bread. Pearl Ash was used prior to 1800 to make cakes by combining it with an acidic ingredient in the dough.
In 1824 "The Virginia Housewife" by Mary Randolph was published. It contained a recipe for Soda Cake.
"Dissolve half a pound of sugar in a pint of milk; add a teaspoon of soda, pour it on two pounds of flour--melt half a pound of butter. Knead all together until light. Pour it in shallow molds and bake it quickly in a quick oven."
However, it wasn't until 1835 that pre-packaged "Royal Baking Powder" came into production combining bicarbonate of soda with cream of tartar to create the alkali/acid combination to release carbon dioxide gas to cause the bread to rise.
Powders combine both the soda and acid components that release CO2 when moisture is added. Bicarbonate of soda in baking was first introduced around the 1840s to Ireland. How it was introduced seems to be a mystery yet to be solved.
In the book Saleratus, The Curious History & Complete uses of Baking Soda by Peter Ciullo, the author states that in the 1830's Britain primarily used baking powder for making bread but British companies couldn't make inroads into the US market and baking soda remained popular.
So, that leaves the question of why bicarbonate of soda is called Bread Soda in England and Ireland if baking powder was widely used? Did the British baking powder companies have the same problem convincing the Irish to use baking powder as they did in America? Was it a matter of price?
In the U.S. "The Royal Baking Powder" company was incorporated in 1873. It appears that these are two different companies. One British (1835) and one American (1873) separated by 38 years.
In 1846 Americans John Dwight and Dr. Austin Church started producing bicarbonate of soda in Dwight's home. Prior to that Church had experimented in synthetic production of bicarbonate of soda in Rochester, NY in the 1830s and in 1840 he moved to New York where he was influenced by his brother-in-law, John Dwight. Church was in charge of production and Dwight handled sales.
"Saleratus" means Baking soda
The first factory was in the kitchen of his home with baking soda put in paper bags by hand. The following year they formed John Dwight and Company and adopted a Cow as their trademark in 1876 since sour milk was the acidic agent needed to activate the soda. The Cow continued in use until 1960.
In 1867 Church's sons formed Church & Co. with the now famous "arm and hammer" logo.
ad circa 1900
In 1896 a merger between the companies created Church & Dwight, Inc. The trademark Arm & Hammer, originally used for baking soda, is applied to many products today.
Sour milk was used in the making of soda bread in Ireland and in the 1930s it could be purchased "fresh" from the local creamery since fresh milk was usually consumed by the household before it could go sour.
Today buttermilk is used instead of sour milk since it is more easily found. If necessary, you can make your own sour milk by combining two cups of fresh milk with 1 table spoon of lemon juice or distilled vinegar. In about 15 minutes you will have a substitute for buttermilk. You could also use about 1 1/2 teaspoons of cream of tartar to the milk instead of lemon juice or vinegar to get similar results.
If you want an easy way to have buttermilk at home or on camping trips, try using Saco Cultured Buttermilk blend. It is a powder that only needs water to create buttermilk and can be found in most baking aisles at the supermarket. The company claims that the powdered version produces a more traditional buttermilk than that found in liquid form at the grocery store.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the history of Irish Soda Bread?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the history of Irish Soda Bread?),it will help you,my kids.
Answer:
Soda bread dates to approximately 1840, when bicarbonate of soda was introduced to Ireland. Bicarbonate of soda replaced yeast as the leavening agent. The climate of Ireland hindered the growth of hard wheat, which created a flour that rose easily with the assistance of yeast.
There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil. It is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices.
Soda bread eventually became a staple of the Irish diet. It was, and still is, used as an accompaniment to a meal.
The Soda Farl is an important part of the Ulster Fry of Northern Ireland.
Irish Soda Bread is a classic quick bread from Ireland, which takes its name from the fact that it uses baking soda for leavening. The whole reason bread soda was used in the first place was to replace using yeast as the rising agent.
It is usually made with buttermilk, baked on the griddle or in the oven. It didn’t keep well and was made every 2-3 days and eaten as a part of the mean, not a desert.
Before baking, a cross is cut on the top with a knife, supposedly to ward off the devil. It shocks some people to learn that Irish Soda Bread hasn't been around for thousands of years. It wasn't until around the 1840's that bicarbonate of soda (Bread soda) as a leavening agent was introduced to Ireland. The basic soda bread is made with flour, baking soda, salt, and soured milk (or buttermilk).
Irish soda bread. Real soda bread, the traditional type our Irish ancestors have baked and eaten for well over 100 years. It is tender and dense with a slight sour tang and a hard crust. A nutritious staple that is real “Staff of Life” stuff.
As befitting a traditional product of a poor country, it was made with only the most basic of ingredients: flour to form a dough, bread soda to leaven the dough, soured milk to moisten and activate the soda, and salt for seasoning. It is a traditional food, worth preserving and passing on to our grandchildren and great grandchildren.
The original use of soda ash in baking bread seems to be credited to American Indians using it to leaven their bread. Pearl Ash was used prior to 1800 to make cakes by combining it with an acidic ingredient in the dough.
In 1824 "The Virginia Housewife" by Mary Randolph was published. It contained a recipe for Soda Cake.
"Dissolve half a pound of sugar in a pint of milk; add a teaspoon of soda, pour it on two pounds of flour--melt half a pound of butter. Knead all together until light. Pour it in shallow molds and bake it quickly in a quick oven."
However, it wasn't until 1835 that pre-packaged "Royal Baking Powder" came into production combining bicarbonate of soda with cream of tartar to create the alkali/acid combination to release carbon dioxide gas to cause the bread to rise.
Powders combine both the soda and acid components that release CO2 when moisture is added. Bicarbonate of soda in baking was first introduced around the 1840s to Ireland. How it was introduced seems to be a mystery yet to be solved.
In the book Saleratus, The Curious History & Complete uses of Baking Soda by Peter Ciullo, the author states that in the 1830's Britain primarily used baking powder for making bread but British companies couldn't make inroads into the US market and baking soda remained popular.
So, that leaves the question of why bicarbonate of soda is called Bread Soda in England and Ireland if baking powder was widely used? Did the British baking powder companies have the same problem convincing the Irish to use baking powder as they did in America? Was it a matter of price?
In the U.S. "The Royal Baking Powder" company was incorporated in 1873. It appears that these are two different companies. One British (1835) and one American (1873) separated by 38 years.
In 1846 Americans John Dwight and Dr. Austin Church started producing bicarbonate of soda in Dwight's home. Prior to that Church had experimented in synthetic production of bicarbonate of soda in Rochester, NY in the 1830s and in 1840 he moved to New York where he was influenced by his brother-in-law, John Dwight. Church was in charge of production and Dwight handled sales.
"Saleratus" means Baking soda
The first factory was in the kitchen of his home with baking soda put in paper bags by hand. The following year they formed John Dwight and Company and adopted a Cow as their trademark in 1876 since sour milk was the acidic agent needed to activate the soda. The Cow continued in use until 1960.
In 1867 Church's sons formed Church & Co. with the now famous "arm and hammer" logo.
ad circa 1900
In 1896 a merger between the companies created Church & Dwight, Inc. The trademark Arm & Hammer, originally used for baking soda, is applied to many products today.
Sour milk was used in the making of soda bread in Ireland and in the 1930s it could be purchased "fresh" from the local creamery since fresh milk was usually consumed by the household before it could go sour.
Today buttermilk is used instead of sour milk since it is more easily found. If necessary, you can make your own sour milk by combining two cups of fresh milk with 1 table spoon of lemon juice or distilled vinegar. In about 15 minutes you will have a substitute for buttermilk. You could also use about 1 1/2 teaspoons of cream of tartar to the milk instead of lemon juice or vinegar to get similar results.
If you want an easy way to have buttermilk at home or on camping trips, try using Saco Cultured Buttermilk blend. It is a powder that only needs water to create buttermilk and can be found in most baking aisles at the supermarket. The company claims that the powdered version produces a more traditional buttermilk than that found in liquid form at the grocery store.
correctness,It's Non-profit and only for informational purposes.
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