I had made a big pot of soup and decided I wanted a bread to serve with it. It was too late in the day to start a yeast bread, and ordinarily I would have turned to cornbread, or even biscuits. But I wanted a loaf of bread, partly because I was already planning ahead for sandwiches the following day.There are many variations on Irish Soda Bread and some question whether the Irish even invented it. Some recipes call for raisins but I opted not to include them. I did however, add some sugar for a little sweetness. The traditional bread is shaped into a round with an X cut into it to prevent the crust from cracking. I used a well buttered loaf pan and let 'er crack.
The bread was moist, dense, slightly sweet, buttery, and delicious with our soup. It was great for sandwiches the next day and excellent toasted and spread with apple butter, the day after that, for breakfast.
Irish Soda Bread
3 cups flour
1 Tbsp. baking powder
1/4 cup sugar
1 tsp. salt
1 tsp. baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup melted butter
Combine all dry ingredients well. Stir egg into buttermilk, then pour this mixture, all at once, into the dry ingredients and mix just until moistened. Stir in the butter. Pour into a buttered loaf pan. Bake at 325 degrees for 60 - 70 minutes, until a toothpick inserted near the center comes out clean.
Looks wicked good to me. Usually the Irish soda bread I see has seeds on it, which I don't care for. I'll have to try this one out.
ReplyDeleteThanks for the kind words, Bob. I've been over checking out your blog this afternoon and plan to some more later this evening.
ReplyDeleteLooks like a great recipe! Thanks for sharing!
ReplyDeleteWonderful bread to make for soup dinners. Love the loaf part, thanks. This is on the list to do/make.
ReplyDeleteI'm always looking for a great no-rise bread recipe. Thanks for sharing!
ReplyDeleteI love finding quick bread recipes that don't require yeast. This sounds like such a delicious and versatile bread-I can't wait to try it!
ReplyDeleteMichelle, Melynda, Melissa, Megan - thank you all for visiting my blog and leaving comments. I really appreciate it.
ReplyDeleteI came across this on food gawker today and decided to make it. Oh My Word! I died and gone to heaven. This was so delish. I never had soda bread before so I have nothing to compare it to and I'm not even sure I want to try. Thanks for the great recipe.
ReplyDeleteMine completely and utterly failed... My oven is a monster, I should've put it at 300. That aside, I poured 3/4 a cup of the milk directly into the flour mixture and I was just all OHCRAP. Then I mixed more in a bowl with the egg, and poured it in "properly," only to realize that my mathematical skills were off and I didn't put enough buttermilk in. So I had to pour more in directly without the egg. It's kind of funny; It breaks off in chunks, but it still tastes good. I'm going to try it again soon, I'm a newbie.
ReplyDeleteCharlotte, I hope you will try again. Trust me, I have had PLENTY of failures in the kitchen. I'm glad your bread tasted good--that means it was not an utter failure. ;-)
ReplyDeleteWill. Make this tomorrow . I make reg Irish Soda Bread round with cross in middle I like to put golden raisins in it .!!
ReplyDeleteMy first batch is in the oven now. Hopefully it turns out okay. Used powder buttermilk and didn't realize I need to mix the buttermilk and egg together. Hope it turns out well. I'm bringing it into the office this morning for St Patty's day.
ReplyDeleteIt turned out awesome!!! Everyone loved it.
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