My friend Jan is a terrific cook and an extremely talented baker. When I tasted some of her Irish soda bread, I decided to gather up my courage and try some of my own. For those of you who don’t know, baking is definitely not my strong suit in the kitchen. So even a simple, classic recipe as this means a culinary challenge for me.
Although I’m not a huge fan of St. Patrick’s Day, America’s excuse for a drinking holiday, I treasure the memories of our two trips to Ireland. Aside from the wonderfully sophisticated cuisine and glorious countryside, the Irish people are among the friendliest folks I have ever encountered.
So, come Sunday we will be enjoying a slice or two of this with our corned beef and sautéed cabbage. Thanks again to the folks at Kerrygold for both the butter and the shamrocks, the only compensation I received for writing this post.
TIP: Don’t forget to gently shake your carton of buttermilk before pouring into a measuring cup, since the solids tend to settle.
- ½ teaspoon unsalted butter and 1-2 tablespoons flour for preparing pan
- 4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1¾ cup buttermilk
- Preheat oven to 425 degrees.
- Lightly butter and flour a round cake pan.
- Using a large bowl, combine the flour, soda, salt and buttermilk. Turn out onto a floured surface and lightly knead, just for a minute or two.
- Shape the dough into a round, flat shape, place in prepared pan and cut a cross into the top of the dough.
- Cover the pan of dough with another round cake pan.
- Bake for 30 minutes covered, then remove top pan and bake for an additional 15 minutes.
- Enjoy warm, toasted or at room temperature with some good Irish butter.