Happy St. Patrick’s Day, everyone!
I’m re-posting this recipe for Irish Soda Bread that I blogged about…gulp…last year? Time is definitely passing too quickly for me these days. I’ve been meaning to make this again, so this weekend it will likely sneak onto the menu for Sunday dinner.
I hope you have a Happy St. Patrick’s Day!
A :-) xo
(Originally posted March 17, 2016)
I came across this recipe yesterday. Have you heard of the Society for the Preservation of Irish Soda Bread? Well, if you have, you are infinitely cooler than I am. It’s a real organization whose mission can be summarized in their title. Check out their site, it’s quite neat: http://www.sodabread.info/menu/. I used the recipe I found there. Unfortunately, I don’t have a bastible pot, so I baked mine in a skillet that was passed down to me by my mom, and topped it with a cake pan. Some purists may call this technique nonsense. *shrugs*
Irish Soda Bread
4 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 3/4 c buttermilk (To make your own, add 1 Tbsp + 1 1/2 tsp lemon juice to milk and set aside to curd for 10 minutes.)
- Preheat oven to 425 degrees. Grease a baking sheet, cake pan, or skillet and set aside.
- In a large bowl, whisk together flour, baking soda and salt. Form a well in middle of the flour and add buttermilk.
- Using your hands, mix buttermilk into flour to form a raggedy dough.Turn dough out onto lightly floured surface. Lightly knead the dough a few times to make a smooth ball.
- Place loaf in skillet. Using a knife, score the top of the loaf with an X. Cover with a baking sheet or cake pan. Bake for 30 minutes. Remove cover and bake for another 15 minutes. The loaf is done when browned and sounds hollow when tapped on the bottom. Cover the warm bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.