Irish soda bread is reportedly getting a treacly-makeover from American chefs with lots of butter, eggs and raisins. An article in the New York Times elaborates about the evolution of simple and plain Irish soda bread, primarily made of flour, soda, buttermilk and salt.
Facts provided claim that the redux of the Irish soda bread adds raisins, eggs, sugar and butter. In a nutshell the redux by the addition of eggs, butter and sugar completely transforms the Irish soda bread to taste like cake.
Doubtless that the redux of the soda bread is nowhere nears the flavour or look of authentic Irish soda bread, but it caters to the convenience and flavours of American dining.
Research shows that Irish soda bread has the tendency to become hard when exposed to air and has the best texture until warm. Moreover, the flavor-freaky Americans seemingly find a drawback with the bland flavor of traditional soda bread, which has to be lashed with rhubarb jam.
Therefore, Americans who cannot make this quick bread daily due to their busy lifestyle had to make some changes to keep it softer for a longer time with butter and eggs and flavourful with treacles and saucy accompaniments.
