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!
- 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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