Traditional Irish Soda Bread

PIrish Soda Bread (4)
How can you tell if an Irishman is having a good time?
He’s Dublin over with laughter!

Why do people wear shamrocks on St. Patrick’s Day?
Regular rocks are too heavy.

When is an Irish potato, not an Irish potato?
When it’s a French Fry!!

Now that we have all had a few rib-tickling guffaws we can get down to business. St. Patrick’s Day is right around the corner and this year we decided to make something traditional instead of something green or involving rainbows. A traditional Irish Soda Bread seemed the appropriate food to make. Our recipe is very traditionally Irish instead of the Americanized version which is more like a glorified and gigantic scone. In order to get the appropriate tender, crumbly center with a thick crust we used a combination of all-purpose flour and cake flour. A variation using whole-wheat flour can be made. We will give the variation recipe below the original recipe.

We encourage you to make this Irish Soda Bread. You won’t be disappointed. It’s easy, traditional, incredibly tasty, and we’re almost sure that you have all the ingredients in your pantry.

Okay, one last joke:

Knock, knock!
Who’s there?
Irish.
Irish who?
Irish you a happy St. Patrick’s Day!!!!

Ciao for now!

V & K

PIrish Soda Bread (3)

Traditional Irish Soda Bread

3 cups all-purpose flour
1 cup cake flour
3 tbsp sugar
1 1/2 tsp baking soda1 1/2 tsp cream of tartar
2 tsp salt
2 tbsp butter at room temperature
1 3/4 cup buttermilk (You can make your own by adding 1 tbsp white vinegar to 1 3/4 cup milk. Let sit at room temperature for 10 minutes)

Instructions

Preheat the oven to 400 degrees. In a bowl, whisk the flours, sugar, soda, tartar, and salt. Incorporate the butter using your fingers until it is completely incorporated. Push the flour up the sides of the bowl so you create a small well. Add in 1 1/2 cups of the buttermilk and work in the flour with a fork. Add in the rest of the buttermilk until the dough comes together in large clumps and there are no pockets of dry flour at the bottom of the bowl.

On a floured work surface, dump the flour onto the board and knead slightly until the dough is about 6 inches in diameter. The dough is going to be VERY uneven and loose. This is absolutely correct!

Spray a 12 inch cast iron skillet with a little cooking spray. Place the dough in the skillet. Using a serrated knife, cut a cross in the dough about 5 inches long. Place in the oven and bake for about 40-45 minutes until the center is completely cooked. A great way to tell is by tapping on the top of the loaf…if there is a hollow sound, your bread is done and if there is a dull sound you might want to leave the bread in the oven for 2-5 more minutes.

Cool the bread for at least 30 minutes before slicing into it.

Whole-Wheat Variation (also known as Irish Brown Bread):
Follow the original recipe with these changes:

-reduce the all-purpose flour to 1 1/2 cups
-reduce cake flour to 1/2 cup
-increase sugar to 4 tbsp
-add 1 1/2 cups of whole wheat flour

All other ingredients remain the same from the original recipe.

PIrish Soda Bread (1)

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1 Comment

  1. Thanks for posting this.

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