Today’s recipe is the perfect meal accompaniment for your Slow Cooker Corned Beef for your St. Patrick’s Day feast!
Soda Bread is a quick bread that is made with baking soda as it’s leavening agent instead of yeast. It is also traditionally made with buttermilk. The buttermilk causes a chemical reaction with the baking soda to cause little bubbles to of carbon dioxide to form.
Soda Bread is often made with raisins or nuts but I am kind of a plain jane some time so I left mine plain or I prefer to say “classic.” I have made soda bread before and it always seems to turn out a little dry and crumbly. This time I used all purpose flour and cake flour and I think it may have helped it turn out a little softer. It is a quick bread so it comes together quickly and you don’t have to let it sit and rise for hours!
The process is pretty simple:
Whisk together your dry ingredients. Cut in your butter (I actually bought Irish butter from Trader Joes) Stir in buttermilk until starts to come together. Use your hands to form a ball and knead. The dough will not be smooth. It will be bumpy. Form into a loaf and cut an X into the top of the loaf about 1/2 inch deep. Bake at 400 for about 40 minutes or until golden brown and a toothpick comes out clean.
So whip yourself up a loaf for your St. Patrick’s Day celebration next week.
Need some more green food ideas? Check out these!
Irish Soda Bread
- 3 C all purpose flour
- 1 C cake flour
- 2 Tbsp sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 1/4 tsp salt
- 2 TBSP butter plus extra melted for brushing.
- 1 1/2 C buttermilk
- Preheat oven to 400 degrees.
- Whisk together the flours, sugar, baking soda, cream of tartar and salt in a bowl.
- Cut butter into the dry ingredients until it is coarse crumbs.
- Add in buttermilk with a fork until the dough begins to come together.
- Turn dough onto floured service and knead just until the dough becomes cohesive and bumpy.
- Do not knead until smooth.
- Form the dough into a 6 inch round loaf - about 2 inches thick.
- Place on a baking sheet covered in parchment paper.
- Cut a large 1/2 inch deep X into top of loaf with a knife.
- Bake until golden brown and a toothpick comes out clean - about 40 minutes.
- Cool and then brush loaf with melted butter.
Recipe slightly adapted from The America’s Test Kitchen Family Baking Book.
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