Last St. Patrick’s Day recipe of the year, although you could probably have soda bread anytime. If you want to revisit St. Patrick’s Day recipes from 2013, here they are: Shamrock Shake Cupcakes, Bailey’s Glazed Chocolate Doughnuts, and Whiskey Cupcakes. If you want to revisit St. Patrick’s Day recipes from 2012, go here!
Rarely do I see a recipe posted on a blog and make it that day. This is one of those recipes. On a dreary, rainy day I saw this recipe from Bridget show up in my Google Reader and I knew I was making it that night. There are only four ingredients and had leftover buttermilk sitting in the fridge begging to be used. Plus, it’s St. Patrick’s Day season.
This bread took 5 minutes from the time I started collecting ingredients to placing it in the oven, no joke. This maybe the fastest thing I have ever made. Thirty minutes later I was pulling warm, fragrant bread out of the oven. After a brief 30 minute cool down session where I finished watch my current episode of the Tudors, I was eating warm bread, smeared with creamy butter, and the lightest sprinkle of Kosher salt.
Heavenly! I have always thought of soda bread as being on the dry side, not this recipe. The bread is incredibly tender, soft, and moist. You can eat the bread plain, with jelly, with olive oil, dipped in soup, or anyway you like it. I’m not lying when I say this is without a doubt, the easiest and fastest recipe on this blog. Do it now!
One Year Ago – Oreo Truffles
Irish Soda Bread
Adapted from Bake at 350
Yield – 1 8” loaf of bread
3 2/3 cups flour
1 teaspoon Kosher salt
1 teaspoon baking soda
1 1/2 cups buttermilk
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, salt, and baking soda. Create a well in the middle.
- Pour the buttermilk into the well and stir gently. Don’t worry if the dough is soft and sticky.
- Place the dough on a floured surface and knead a few times. Shape the dough into an 8” circle and place on the prepared baking sheet.
- Use a knife to cut a cross on the top. Bake for 25-30 minutes or until golden brown.
- Cool for as long as your patience allows on a wire rack and then slice and serve.