By Karen Bloom
With hints of spring beginning to emerge (or so we hope), St. Patrick’s Day arrives like a cheerful burst of green, bringing with it a welcome dose of celebration and comfort. The beloved holiday is about more than festive attire and lively parades — it’s a chance to gather with family and friends, savor time-honored traditions and, of course, enjoy the rich flavors of Irish cooking.
From the hearty satisfaction of corned beef and cabbage to the warm, inviting aroma of freshly baked soda bread, St. Patrick’s Day offers the perfect excuse to bring a little Irish spirit into the kitchen.
Naturally, no St. Patrick’s Day table would be complete without one of Ireland’s most beloved staples: Irish soda bread. This simple, satisfying quick bread — made with baking soda rather than yeast — has been a household favorite for generations. Whether you prefer the classic loaf or a modern twist, such as soda bread muffins, there’s a version to suit every taste and skill level. Best of all, it’s easy to make, making it a perfect recipe to add to your seasonal repertoire.
Classic Irish Soda Bread
The “real” Irish soda bread consists simply of flour, baking soda, salt and buttermilk. At the other end of the spectrum is Americanized Irish soda bread, a white, sweet, cake-like confection filled with raisins or currants and caraway seeds.
Both are equally delicious!
• 3 1/2 cups unbleached all purpose flour
• 3/4 teaspoon Kosher salt
• 3/4 teaspoon baking soda
• 1 1/2 cups buttermilk
• Salted butter (preferably Kerrygold)
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
To a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly.
Using a wooden spoon, make a well in the center of the dry ingredients. Add the buttermilk to the dry ingredients in the well. Use the wooden spoon to gently stir the ingredients together, starting at the center of the bowl and slowly working out. The dough will be very shaggy, that’s perfect!
Lightly flour a work surface, and pour the dough out onto the surface. Use your hands to gently knead the dough about 4 times, until it comes together, and the surface is slightly smoother. Use the palms of your hands to shape into a round loaf.
Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour. Use a sharp chef's knife to slash a large X on the top of the dough.
Transfer right away to the oven and bake for 15 minutes at 450°. Lower the temperature to 400°F, rotate the pan 180° in the oven, and bake for another 25-30 minutes until deeply golden brown. Allow the bread to cool for at least 20 minutes, then serve warm with salted butter.
Irish-American Soda Bread
This classic quick bread recipe also brings great taste into your home.
• 5 cups all purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
• 2 1/2 cups raisins
• 3 tablespoons caraway seeds
• 2 1/2 cups buttermilk
• 1 large egg
Preheat oven to 350° F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
Whisk first five ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form.
Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Serve with hot tea and organic jam, Irish stew, traditional Irish cabbage dishes, or enjoy on its own!
Cheese Soda Bread
This modern savory twist is another winner.
• 2 1/2 cups flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons caraway seed
• 1 teaspoon garlic powder
• 1/4 teaspoon red pepper, ground
• 1/2 cup shredded Irish Cheddar cheese
• 2 eggs
• 1 1/4 cups buttermilk
Preheat oven to 350° F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese.
Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended.
Spread in lightly grease 9-inch round cake pan.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
Remove from pan. Cool completely on wire rack.
Tip: This recipe also lends itself well to a muffin version.
Prepare dough as directed and divide among 12 greased muffin cups. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
