Irish Soda Bread

 

Irish Soda Bread

Makes 1 loaf

    In a quest to explore baked deliciousness across cultures around the globe, the next step on our journey on Moni Loves to Bake™ is Irish Soda Bread.  In celebration of St. Patrick’s Day, it seems very befitting to attempt another Irish bread.  (My first Irish bread was a Guinness Stout Bread, which is another quick bread.)  This is the first time I’ve made Irish Soda bread and the first time I’ve ever had it.  My only question is, where has this been all my life?!?!?!  It tastes sooo good!  I mean seriously, one of the best breads ever!  And not only does it taste amazing, it’s also one of the easiest breads to make.

    While this is a traditional bread in Ireland, Soda Bread itself was first created by the American settlers.  They didn’t have baking soda yet, but they did use an ingredient called Potash, aka pot ash, which is a potassium carbonate used as a leavening agent in quick breads.  The chemical mix of baking soda and buttermilk create small carbon dioxide bubbles in the dough, so it doesn’t need any yeast to rise.  Baking soda wasn’t created until 1846, which lead to soda breads and scones to become popular across Europe.  It’s my understanding this is a traditional bread used to celebrate St. Patrick’s Day and a staple item across the country. 

    There are so many versions of this bread it was hard for me to know which direction to go in.  I decided to go more traditional, and not use a lot of add ins like caraway seeds, currants, or raisins.  I did add the sugar, and I'm not disappointed.  Btw, when raisins are added it’s called a Spotty Dog.

    We love this bread, especially with a huge slab of salted butter.  Here's the recipe and I hope you enjoy it! 

Ingredients:

• 4 cups (562g) AP flour (plus a bit more for dusting the board)
• 3 Tbsp granulated sugar
• 2 tsp baking soda
• 1 tsp kosher salt
• 1 ¾ cups (400g) buttermilk
• 4 ½ Tbsp unsalted butter (melted)

Equipment:

• Large mixing bowl
• Dry measuring cups
• Liquid measuring cup
• OR a food scale that measures weight in grams
• Whisk
• Measuring spoons
• Large spoon
• Fork
• Large cutting board (to knead the dough, or you can use your countertop)
• Medium size cast iron skillet or a baking sheet with parchment paper
• Sharp knife

Directions:

    Preheat your oven to 400°, ensure the top rack is in the middle of the oven and the other one is below it, and gather your ingredients.

    Add the flour, sugar, baking soda, and kosher salt to a large bowl and whisk together.  Use a large spoon to create a well in the center, then add the buttermilk and melted butter.  Use your hands or a fork to mix until the dough starts to come together.

Turn the dough out onto a floured cutting board or your counter.  *Dough will be crumbly.  Knead together for about 30 seconds just to bring the dough together in a ball.

    Place the dough into a seasoned cast iron skillet or on a baking sheet with parchment paper.  Use a sharp knife to slice a cross on top of the dough (to allow the steam to vent and get that signature look).

    Place into the oven and bake for about 45-55 minutes, or until a skewer comes out clean.  *You may want to check on it about halfway through to see if you need to place a sheet of foil over the top if it’s getting too brown – you don’t want it to burn. 

    

Allow to cool on the pan for 15 minutes, then move to a cooling rack.  This bread is best served while it’s still warm (in my opinion with salted butter) and can be stored on the counter for a few days before moving to the refrigerator.

 Enjoy!

 

 References:

• Soda bread - Wikipedia
• https://sciencewiththat.wordpress.com/tag/buttermilk/#:~:text=Baking%20soda%20is%20super%20basic,to%20form%20in%20your%20batter.

Nutrition Information

Yield 1 loaf

Serving Size 8

Amount Per Serving

Calories  316

Total Fat  7.7g

Saturated  4.2g

Trans  0g

Polyunsaturated  0.2g

Monounsaturated  1.7g

Cholesterol  19 mg

Sodium  416.1 mg

Total Carbohydrates  51.3g

Dietary Fiber  2g

Sugar  6.7g

Protein  7.8g