This week, I’m dedicating my blog to everything Irish! With St. Patrick’s Day coming up this weekend, I decided to get a little jump-start on the holiday by testing out some new recipes. First up is Irish Soda Bread!
Soda bread is a variety of quick bread that uses a leavening agent (baking soda) instead of yeast. Traditional soda bread is very simple and made with only four ingredients: flour, baking soda, salt, and buttermilk. But it can also include other ingredients, such as currants/raisins, citrus, and nuts.
This week’s blog posts (3 of them!) all lead up to an absolutely divine dessert, so I went with a traditional, plain recipe. But check back tomorrow to find out what I’ve been scheming! The Irish Soda Bread can also be also be eaten on its own or as a side-dish for corned beef or a hearty Irish stew. I’m planning to bake up some more for this weekend’s dinner!
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Irish soda bread
Yield: 2 loaves, about 16 servings
You are going to need:
- 6 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon salt
- 3 cups low-fat buttermilk
You are also going to need:
- Large bowl
- 2 cookie sheets
- Parchment paper or silicone baking mats
- Sharp knife
First, preheat oven to 375* F.
Next, in a large bowl, stir together your dry ingredients. Make a well in the center of your dry ingredients, and add 2 cups of the buttermilk. With your fork, combine together the buttermilk and the dry ingredients. Gradually add in the remaining cup of buttermilk, mixing until a soft dough is formed.
Turn the dough out on to a lightly floured surface, and knead for approximately 1 minute. Divide the dough in to two balls, and set one aside.
Working with the first ball of dough, form it into a slightly flattened circle. Place the dough on a cookie sheet lined with parchment paper or a silicone baking mat. Cut a large X in to the center of the dough, about 1/2 of an inch in to the dough. Repeat with the second ball of dough.
Bake in your preheated oven for about 40-45 minutes, or until the dough is golden and sounds hollow when tapped on the bottom.
Remove from the oven, and cool completely on a wire rack. The bread is best served the same day, but you can store it in an air-tight container for 2-3 days.