An Easy Irish Soda Bread Recipe

March comes around and all the delicious Irish recipes come to the table. One favorite of mine is Irish Soda Bread. Best fresh out of the oven, great toasted and loaded with butter. Anyway you serve it, Irish Soda Bread is a treat. Here is an easy Irish Soda Bread recipe that I have been using for years. This recipe comes from Ina Garten https://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe-1949134. I first started using this recipe around 2006 and have kept it as one of my favorites since then.

The History of Irish Soda Bread

Let’s talk about this historic bread. You might initially think that it was first developed by the Irish but actually, the first bread documented using a non-yeast form of leaven was by the Native Americans who used pearl ash as soda to make their breads rise. The Irish continued to develop this rustic bread when baking soda was introduced and can be found as early as 1830’s. Its origins continue to be evidence of a hearty people needing to feed during a time of famine, so making it with what was available was critical. First loaves were made of whole wheat and didn’t include fruits or additives. Many Irish families did not have ovens so early loaves were baked in a three-legged iron skillet over a fire. Today, loaves can be made on a sheet pan, in a cake pan or iron skillet.

Not only is the recipe steeped in tradition, but also the shape of the loaf. In Northern Ireland, loaves were cut into triangles whereas in the Southern regions, loaves were shaped into the classic round and with the characteristic “X” on top. And that “X” was to release fairies and ward off evil, keeping families safe.

This is a quick bread, eaten with the main meal and enjoyed warm and slathered in butter.

Nowadays there are many variations on the basic recipe. This is a fairly basic one – but includes the addition of currants and orange zest. Let’s look at the ingredients.

Ingredients

• All purpose flour
• Sugar
• Baking soda – of course!!!
• Kosher Salt
• Unsalted Butter
• Buttermilk
• Egg
• Orange Zest
• Dried Currants

Putting the Bread Together

This is not a complex bread but there are many schools of though on how it should go together. I followed the recipe but will also tell you some of my variations.

Mix your dry ingredients together – flour, sugar, soda and salt. This recipe calls for you to use an electric mixer, so you would mix in the mixer bowl. But this can also be done by hand.

Then add the butter. Chilled and cut into small pieces, you want this combined into the your dry ingredients.

In a measuring cup, take your buttermilk, egg and orange zest and mix them together. If I don’t have buttermilk, I have used a powdered butter milk product (Saco Buttermilk Powder) or the old tradition of lemon or vinegar in milk. As well, if you don’t have fresh orange zest, I have used dried orange peel as a substitute.

With your mixer on low, add the liquid mixture to your dry ingredients. Mix to just combine. Dust your currants with a little flour and add to the mixture.

• 

• 

Turn out onto a floured surface and knead for 3-4 times. Don’t over knead. And this is one of the other differences as well – some recipes don’t knead at all and some do. I did to make sure the currants were evenly distributed. But if not adding a fruit, not sure that the kneading changes the end product, so it’s your preference.

Baking the bread

Form the dough into a loaf. Place on a parchment lined baking sheet. You can also bake this in a cast iron skillet or in a round cake pan. And remember to release the fairies – using a very sharp knife or a serrated knife, cut the traditional “X” in the top of your loaf.

Dust the top of the unbaked loaf with a little flour to add a rustic flair to the bread. Into the oven for 45 – 55 minutes and the smell will permeate your kitchen!

The bread is finished when a tester comes out clean and you tap on the bottom of the loaf and it sounds hollow. Let cool on a rack.

• 

• 

This is an easy bread that comes together quickly and truly this is an easy Irish Soda Bread recipe. Best when eaten fresh and warm, but if you are making this ahead, it can be frozen once baked.r

Serving suggestions

Though originally this bread was served with the main meal, it can be served at any time. First meal with eggs and breakfast meats, lunch with ham and cheese, and even just for afternoon tea. A thick slice, warm with butter and a little jam is a delight. Steep yourself a nice cup of Irish Breakfast tea or Irish Cream….pull up a chair and up go the feet to enjoy a moment of relaxation….. and Go gcuire Dia an t-ádh ort (Guh gir’uh d’eeuh uhn tah ort) or May God Put Luck on You!

• 

• 

_{Sources for historical references: https://www.trafalgar.com/real-word/irish-soda-bread-history/, https://www.myrecipes.com/holidays-and-occasions/st-patricks-day-recipes/history-of-irish-soda-bread,https://www.abigailsbakery.com/bread-recipes/history-of-irish-soda-bread.htm}