Saturday, March 16, 2013

Irish Soda Bread…Happy St. Paddy’s Day

Simply perfect Irish Soda Bread
Everyone’s Irish on St Patricks Day!  Whether you're wearing the green, toasting with a Guinness, watching the parade on TV, chances are you’re celebrating in some small way!  Years ago, I had a neighbor who would make her kids green eggs and ham every St. Patricks Day. I always thought that was cool. My way of celebrating is with delectable Irish Soda Bread! Soda bread has become a  tradition in my non-Irish house! However, I do make it all year long.  It’s the perfect breakfast bread, and lovely to have with a cup of tea!  So, no pots o’gold or four leaf clovers, just some wonderfully delicious Irish Soda Bread for my celebration!
I had posted my tried and true soda bread recipe here a few years ago. It’s one I’ve been making for more than 25 years!  This year I thought I’d change it up!  I’ve clipped and saved so many Soda Bread recipes through the years, so it was time to give one of them a try!  The one I chose is from Epicurious and it was perfect!
Wonderfully delicious!

On this St. Patricks Day I share, with all my Irish and not so Irish friends, an Old Irish Blessing! Happy St. Patricks Day Everyone!!

May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.

 Mix all the dry ingredients
Cut in the butter until you get a cornmeal consistency
Add buttermilk and mix
Gather into a ball and place in a greased pan…cut a cross into the dough, sprinkle with sugar
Bake at 375〫for 40 minutes

Irish Soda Bread
adapted from Bon Appétit 

Nonstick vegetable oil spray

2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins
1 teaspoon of caraway seeds, crushed

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.  (I used half)

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.



  1. Sometimes a big part of the family gets together to have a mid-afternoon snack on the weekend. This is just the perfect thing to have on those days.

  2. That looks lovely, Kathy! I wasn't aware of the American version of Irish soda bread until a few years ago, but I've always been curious to try it. Your version looks delicious!

  3. Looks stunning, Kathy! I would love a large slice for the breakfast!

  4. Gorgeous Kathy! And there´s no reason to make it once a year, I agree, it´s wonderful year round. Happy St. Patrick´s day!

  5. I am in a bread mood--I just may bake this this afternoon!

  6. Kathy, your Irish soda bread looks so delicious-I would just love a slice right now!
    A very Happy Saint Patrick's Day to you ;-)

  7. Your bread looks great, and I love the Irish plate you've served it on. Happy St. Patrick's day to you, too!

  8. This looks delicious! I have made a whole wheat version that uses caraway seeds and I like the flavor they add to the bread.

  9. How great that you make soda bread throughout the year. It is just the right kind of bread for tea and this recipe looks like a really good one.

  10. Love your 25 year old soda bread recipe, that crusty top just sends my taste buds screaming to make this today. I just might have to do sounds a lot like mine, but my top doesn't get quite that crusty and I love a good crusty bread. Great photos, as always.