Tuesday, March 20, 2012

Tuesdays with Dorie : Irish Soda Bread

I'm not sure I've ever had traditional soda bread. I've always heard it's super easy and now I understand why. Back in the day, Irish mothers were short on time and funds. With only four ingredients, this bread is super quick and versatile. Traditionally, it's served just like I made it - with no added ingredients. But to spice it up, you can add fun cheeses like gruyere or dried fruits, cinnamon, etc. Have fun with it and make it yours! We chose to eat ours with my favorite jam from La Quotidien!

Two things about this version in Baking with Julia. It calls for 2 cups of buttermilk but I dumped all of that into my dry mixture and had a sticky mess. I would try 1.5 cups and see where you are after that. Additionally, I wanted mine to last longer than one day, so to have more of a chance of not being as tough as the Blarney Stone (as the book says) I only baked it for 40 minutes instead of 50! Just my two cents.

Happy Tuesday!!

Irish Soda Bread

4 cups all purpose flour
2 cups buttermilk
1.5 tsp salt
1 tsp baking soda

- Mix dry ingredients together. Slowly add in buttermilk, stir quickly to incorporate until dough comes together. Knead lightly for one minute, form into a flat disc and slash an X into the dough about 1/2 an inch deep. Bake at 375 for 40 minutes for a less dry dough or 50 minutes for the traditional drier bread. Cut when cooled.


  1. Thanks for the tips! Your loaf looks delicious.

  2. Your Bread looks Lovely ... !!! Great job !!!! I never thought baking a bread can get that easy !!!

  3. I found mine kept about two days and I made 1/2 the recipe and baked it for 30 minutes.

  4. I love Irish soda bread...my mom has a recipe that uses whole wheat flour/oats, and it's delicious.

  5. Your soda bread looks like it was a success! I, too, have learned that lesson about flour, and the hard way. I know know to add liquids slowly and as needed. When I first moved to Texas, I was stumped that the same King Arthur flour I always used seemed so much drier and required more liquid for mixing than back in Florida. Turns out that many companies buy regionally milled flours and sell them under their brand so the KA flour I bought in Florida really was different from the flour I bought in Texas.