For a quick bread recipe, this Irish soda bread recipe couldn’t be easier. Add the ingredients, mix and bake for a delicious St. Patrick’s day side.
I know you think that bread making is a long and laborious task, but it’s not like that for all breads. You know, like banana bread is just add your ingredients, mix and bake. But you can have a rustic loaf of bread that’s just as easy to make. This Irish soda bread is one of those bread recipes. It literally takes just minutes to put together for a delicious loaf of bread.
You’ve already seen my no knead bread on this site before. In fact, a couple of different variations are lying around here. Technically, this is another no knead bread recipe because you literally mix up the ingredients, pour it into a pan and bake it…no kneading required.
Irish soda bread is a bit different than your traditional bread. It doesn’t use yeast to make it rise, it uses simple baking soda. This is where that whole science and baking thing comes into play. The baking soda combines with the acid in the buttermilk to make your bread rise up to beautiful heights.
This recipe doesn’t include and butter, sugar or fruits like a lot of Irish soda bread recipes do. No, this is a more traditional bread recipe. It only uses 4 ingredients to give you a giant loaf of bread that’s perfect for sopping up all of those corned beef juices.
I made this loaf and we devoured a quarter of it while it was still hot. We just slathered it with butter and went to town. I sent the rest of the loaf into work with Craig and it was devoured before lunch. I really thought people would take pieces of it to have with lunch, but it just didn’t last that long. Several people stopped Craig and told him how delicious the bread was. No one had any idea how easy it was to put together.
This St. Patrick’s day, why not make up a loaf of this traditional Irish soda bread to go along with that corned beef you’ll be serving up? You’ll love how easy it is to make and how delicious it is with all that great Irish food.
- 3½ cups all purpose flour
- 1 generous teaspoon baking soda
- 1 teaspoon salt
- 2¼ cups buttermilk
- Preheat oven to 450 degrees Fahrenheit.
- Cover the bottom of Dutch oven pot with parchment paper. Just push the excess paper up the sides of the pan. No need to cut the paper into a circle.
- Combine flour, baking soda and salt in a large bowl and whisk for at least 1 minute. This makes sure that the ingredients are evenly dispersed in the flour.
- Stir in the buttermilk, using a wooden or stiff spoon, and continue to stir until everything is just combined and you don't see any flour in the mixture. Stop mixing as soon as you see everything come together. This will ensure that you get that nice craggy top. If you stir longer, you'll get a smoother top to your bread.
- Spoon dough into the prepared Dutch oven and form the dough into a round shape.
- Use a sharp knife to cut a deep X into the dough.
- Cover and bake for 45 minutes. Remove the lid and bake for another 5-7 minutes or until the top is nicely browned.
- Take pot out of the oven and remove the bread from the pan to cool.
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