Everyone looks forward to the traditional St. Patrick’s Day dinner of corned beef, cabbage and potatoes – whether they’re Irish or not! This year, why not serve up a piping hot loaf of Irish soda bread along with the usual fixings? It’s incredibly easy to make, and tastes delicious right out of the oven slathered with salted butter.
While there are numerous variations available, some including currants or caraway seeds, the traditional recipe is simple, only requiring four ingredients. We found this recipe in the New York Times. It comes directly from the Emerald Isle, too, via Darina Allen, owner of the renowned Ballymaloe Cookery School in Shanagarry, Ireland.
Traditional Irish Soda Bread
- 3 ½ cups all-purpose flour
- ½ tsp. fine sea salt
- ¾ tsp. baking soda
- 1 ½ cups buttermilk
- Heat oven to 450ºF.
- In a large bowl, sift together flour, salt and baking soda.
- Make a well in the center of the flour mixture; pour in the buttermilk.
- Using your hand, incorporate all ingredients until a soft (not wet or sticky) dough is formed.
- Turn the dough onto a floured surface. With washed and dried hands, knead the dough for a few seconds.
- Pat dough into a round approximately 1 1/2” thick.
- Place on buttered baking sheet.
- Using a sharp knife, cut a deep cross in the center of the dough.
- Bake for 15 minutes, then reduce oven temp to 400ºF. Continue to bake until golden brown and sounds hollow when tapped on the bottom, about 30 minutes.
- Serve warm (best with butter!)
We hope you give this great recipe a try this St. Patrick’s Day. And, you can find all the ingredients you need for this Irish soda bread recipe, and your entire holiday feast, right at Charlie Johns in Speculator. Wishing you the luck o’ the Irish – this St. Patrick’s Day and always. Enjoy!