Friday, March 19, 2010

Irish Soda Bread

To celebrate St. Patrick's Day (and an amazing deal I found on buttermilk) we decided to give Irish Soda Bread a try to go with our very green soup!

{Wheat} Irish Soda Bread  - Adapted from The Cook's Next Door

3 3/4 C wheat flour (we used white wheat and wheat)
1 1/2 tsp. baking soda
1 tsp. salt
2 C buttermilk

Begin by combining the flours, baking soda and salt in a large bowl.

Then, add in the buttermilk.

Using a spatula, stir the buttermilk into the flour mixture.

Switch to kneading the dough (adding more flour as necessary) on a lightly floured surface.

Your hands will get sticky, as though dough is pretty sticky at first.

Then, find one sister, and have her be silly.

Shape the dough into a large ball.

Using a knife, cut an "x" on the top.

Why the "x"? My sister thinks it's to let the Leprechaun's know where to find us ;-)

Bake at 375 for 50 minutes, until the "x" has widened and the dough is lightly browned.

Allow to cool completely before cutting and serving.

The bread is best eaten on the first day... but can be stored in an airtight container at room temperature for 1-2 days, or in the freezer, sealed tightly for up to 2 weeks.


  1. I absolutely LOVE soda bread, but especially the day after. The flavor gets so much better I think. It's one of the easiest and best breads to make!

  2. It sounds easy and the X makes a great presentation!

  3. I found a soda bread recepie a few weeks ago.

    Now I try this one, last was a little to dry,
    what high in the oven do you use?

    Thank you so much for sharing all your wonderful recepies.

    Hugs Jutta


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