Irish Soda Bread – Spend With Pennies
Irish soda bread is a delicious hearty quick bread and the great served with any cozy meal.
This easy bread recipe is made with a combination of wheat flour and white flour and doesn’t require a lot of kneading or rise time. If you’d like, a handful of raisins or currants can be added.
Origins & Ingredients
Irish Soda Bread originated in the 1800s when baking soda was first introduced to Ireland. This bread was made from what was often on hand: sour milk, wheat flour, and soda. Traditionally had open hearths, and soda bread was cooked over the fire on griddles or in iron pots. The dough is formed into a flattened round loaf and with a cross cut into it. You can find more history here.
Today, we use buttermilk instead of sour milk. However, you can make your own sour milk, if you don’t have any buttermilk on hand. Combine one cup of milk with one tablespoon of white vinegar or lemon juice. Stir, and then let stand for 5 minutes before using.
How to Make Irish Soda Bread
Irish bread is a quick bread that is leavened (made to rise) with baking soda instead. The dough takes just a few minutes to prepare, no waiting around for hours for it to rise! The smell of this bread baking in the oven is wonderful and homey.
- Dry ingredients: Combine dry ingredients in a bowl per recipe below.
- Wet ingredients: Stir in the egg and buttermilk a little at a time. Knead the bread just until smooth.
- Shape & Bake: Shape into a circle, cut a ½ inch X in the center, and bake until golden brown.
The dough produces a dense, crusty loaf, perfect for cutting into wedges and serving with Irish Lamb Stew or corned beef and cabbage. It’s delicious and the texture is perfect for dipping in soups or even Beef Stew.
Or, just serve it with some honey butter!
Storage & Leftovers
This will keep well on the counter for a day or two. If you want to keep it longer, it’s perfect to slice and freeze.
- To freeze a loaf, let the loaf cool them place in an airtight container or zippered bag, and pop in the freezer with a date.
- To freeze a slice, wrap leftover slices individually in plastic wrap and pop into a zippered bag.
When ready to enjoy, remove from the freezer and let thaw on the counter.
More Quick Bread Recipes
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Irish Soda Bread
Irish Soda Bread is quick, easy, and the perfect accompaniment to any meal like stew or corned beef and cabbage.
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Preheat the oven to 375°F.
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In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, and salt.
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Add the egg and half of the buttermilk. Stir to combine.
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Continue adding the remaining buttermilk a little bit at a time, stirring just until the dough holds together.
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On a lightly floured surface, form the dough into a 9-inch circle. Cut a cross shape ½-inch deep across the top.
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Transfer the dough to a parchment lined baking pan.
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Bake for 45-50 minutes or until the bread is lightly browned and sounds hollow when tapped.
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Allow the bread to cool for at least 10 minutes before slicing and serving.
- You can make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 3/4 cups of milk. Let the mixture stand for 5 minutes before using.
- This bread is best served fresh but can be stored in an airtight container for up to 3 days.
- Optional additions include 1/2 cup of raisins or currants.
Serving: 1slice | Calories: 175 | Carbohydrates: 33g | Protein: 6g | Fat: 2g | Cholesterol: 16mg | Sodium: 225mg | Potassium: 140mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Calcium: 46mg | Iron: 1.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Serve with Lamb Stew.
This Irish Soda Bread Recipe has been adapted from The Cross Cookbook, an old church cookbook written with a typewriter. The submission was made by Sr. Ida Mary.
Sources of information for the history of Irish Soda Bread: Irish Central, Wikipedia