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Irish Soda Bread



Irish soda bread can be traced back to the late 1830s, when baking soda was first introduced in the United Kingdom. Because there was widespread famine at the time, the bread became popular out of a need to make the most out of only a few ingredients and the most basic cooking equipment. Baking soda acts as a substitute for yeast in the bread, since yeast wasn’t readily available at the time. Soda bread has since become a mainstay of Irish St. Patrick’s Day fare. There is even a Society for the Preservation of Irish Soda Bread.

Because it’s so easy to make, soda bread has been one of my go-to recipes for times when I'm tired or not able to make a run to the grocery store but still want to bake something, either to entertain guests or just to make myself happy. One thing I've learned about soda bread is that the standard is not set very high for it. Many people think it’s bland, but they just haven’t had good soda bread. Still, because people don't necessarily expect it to taste amazing, just the fact that it's freshly baked gives you extra points. Mostly, I make it to remind myself that it is Spring (even if it may not look or feel like it) and maybe I can still attract a little luck into my life now and then. Speaking of luck, the cross that is traditionally cut in the center of the round loaf before baking is believed to let the fairies out and/or protect the household from evil.

If you make soda bread, chances are it will taste as good or better than the store-bought stuff. (Again, the bar has not been set very high.) You can substitute ingredients and it will still likely turn out good. While Irish soda bread can range from savory to sweet, this recipe makes a slightly sweet yet still wholesome version. 

Irish Soda Bread

*loosely based on the New York Times' recipe for traditional soda bread 

9-inch round baking pan

3 1/2 c. flour (I used half regular and half whole wheat flour)

1 tsp. baking soda

1/2 c. sugar

1 tsp. salt

1 tbsp. caraway seeds (flax seeds can also be used)

1 1/2 c. raisins

1/2 c. melted butter or margarine

2 c. buttermilk (or 2 c. non-dairy milk mixed with 2 tbsp. apple cider vinegar)

Heat oven to 450 degrees. Grease and flour pan. Mix the dry ingredients together in a large bowl. Make a well in the center and pour in the melted butter and milk. Mix together with a wooden spoon or pastry cutter. The dough will be sticky, and eventually you will reach the point where you need to use your bare hands to finish mixing it. That's OK because you can brag about it later. Pour the dough into the pan. With a sharp knife, cut a cross in the center of the dough. 

Bake for 10-15 minutes. Lower oven temperature to 350 degrees and bake for 40-45 minutes.   

Remove from oven and brush the top with milk. Cover with foil or wrap in a clean dish towel. 

I recommend having Irish soda bread for breakfast paired with strong black tea so that you can pretend for a moment that you're in a quaint seaside Irish village. 



Sources:

Gillie Houston, “Inside the Origin of Irish Soda Bread,” MyRecipes (March 10, 2018).

Katie Birtles, “The Short but Fascinating History of IrishSoda Bread,” Real Word (Trafalgar) (September 17, 2020).

Society for the Preservation of Irish Soda Bread, http://sodabread.info/history


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