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Irish Soda Bread Recipe

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Nothing beats the smell of fresh baked bread, and while this recipe may be perfect for Saint Patrick’s Day, we have a feeling you’ll want to have it all year round. We’ve partnered with Jackie Dodd, founder of the Beeroness, to get her recipe for the world’s best Irish Soda Bread.

Before the corned beef and cabbage gets slow cooked all day, before the beer finds a way to turn green, before the mayhem and merriment, you’ll need a good breakfast to get yourself through Saint Patrick’s Day.

Irish soda bread is a long standing Irish tradition, but it’s also delicious enough to make all year long. It’s soft and a bit dense, a touch of sweetness and pop from the caraway seeds and a bit more like a scone than a loaf of sandwich bread.

This Irish soda bread is perfect with your morning coffee or as a way to finish the day with a nice stout after dinner.

Although it would be worth the extra effort, this easy bread comes together in just one bowl. A simple, stir and dump bread that takes just minutes to get in your oven. Giving you more time to enjoy your day, call up your friends and make plans for pints.

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Irish Soda Bread Recipe
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Servings
Ingredients
  • 4 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar plus 1 tablespoon, divided
  • 4 tablespoons cold unsalted butter cut into cubes
  • ½ cup dried currants
  • 1 teaspoon caraway seeds
  • ¾ cup buttermilk plus 2 tablespoons, divided
  • 1 cup Irish stout
Servings
Ingredients
  • 4 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar plus 1 tablespoon, divided
  • 4 tablespoons cold unsalted butter cut into cubes
  • ½ cup dried currants
  • 1 teaspoon caraway seeds
  • ¾ cup buttermilk plus 2 tablespoons, divided
  • 1 cup Irish stout
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Instructions
  1. Preheat oven to 375F.
  2. In a large bowl stir together the flour, baking soda, baking powder, salt, and 3 tablespoons sugar. Add the butter to the bowl. Using a pastry cutter (or your hands), cut the butter into the flour until complete combined with the flour. Stir in the currants and caraway.
  3. Make a well in the center of the flour mixture. Add ¾ cup buttermilk and beer. Stir until just combined.
  4. On a lightly floured surface shape the dough into a ball. Place in a lightly greased cast iron skillet or on a baking sheet. Cut an “X” in the top of the dough ball. Brush with the remaining buttermilk, sprinkle with sugar.
  5. Bake for 30 to 35 minutes or until the top is firm to the touch and golden brown. Allow to cool slightly before slicing and serving.

 

Want more dishes perfect for Saint Patrick’s Day? Check out this Beef and Stout Stew by Adventures in Cooking.

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