Irish Soda Bread

I made this to go with our Dublin Coddle for St. Patty’s day this year. I’ve never had soda bread before so I can’t say if this is an authentic recipe or not, but it was pretty tasty. It’s a pretty dense, crusty bread, so not great for sandwiches but really good for sopping up extra sauce/gravy.
What you Need:
3 ½ cups flour
1 tsp baking soda
¾ tsp salt
1 ½ cups buttermilk (I substituted 1 ½ TBS lemon juice plus enough milk to equal 1 ½ cups total)
What you do:
Preheat oven to 425 degrees. Sprinkle a thin layer of flour on a baking sheet.
Mix flour, baking soda, and salt in a large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into a ball. Turn out onto lighly floured surface and knead just until dough holds together, about 1 minute.
Shape dough into a six inch diameter by two inch high round. Place on baking sheet. Cut a one inch deep X across the top of the dough, extending almost to the edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to a wire rack and cool completely. 

1 comment

  1. I am going to have to give this a try next time I make stew/pasta. I love sopping up sauces and gravies with bread!