When you live in Northeast Indiana you’re more influenced from the Chicago culture than anything else. And there St. Patrick day is a huge celebration! Chicago has an enormous Irish community, so this week is full of festivities to commemorate St. Patrick’s day. There’s a parade and they even dyed the river green. You can find the traditional Irish Soda Bread at any bakery, restaurants are serving Corned Beef & Cabbage, and of course Irish Pubs are full! So, I’m always looking to bake something new, and breads or desserts from others countries are always my first option. Which means this is the perfect time to bake the traditional Soda Bread.
This is not a yeast bread, therefore its very easy and simple to make. Which is the best part! This bread goes great with any comfort food, but it is the essential side dish in any St. Patrick’s Day meal. Soda Bread goes perfect with any breakfast, served warm with jam, or dunking it into any soup or stew dinner. What I love about this bread is that you can make it at any time, usually you have all the ingredients at home. You can make it more sweet if you like by adding chocolate chips or any dry fruits. You can also make it into a dinner roll, adding herbs and even garlic. This Irish Soda Bread is absolutely delish! I encourage you to make it!!
- 3 1/2 c. all purpose flour
- 1/4 c. plus 2 tbsp granulated sugar (divided)
- 1 tsp. baking soda
- 1 tsp. Baking Powder
- 1 1/2 tsp. kosher salt
- 3 tbsp. butter; cold, diced
- 1 1/2 c. buttermilk (You can make your own buttermilk by just adding a tablespoon of lemon juice or white vinegar per cup of whole milk)
- 1 large egg, beaten
- 1 tbsp. melted butter
- 1 1/2 c. mini chocolate chips (You can substitute with raisins or currants)
Reserve for glaze:
- 1/4 cup butter, melted
- 1/4 cup buttermilk
- 2 tbsp. of sugar
- Preheat oven to 375ºF. Grease an ovenproof 10” skillet with cooking spray and line the bottom with parchment paper or with melted butter.
- In a medium bowl, whisk together flour, ¼ cup sugar, baking soda, baking powder and salt.
- Using a pastry cutter, or your hands, work in the butter until it’s evenly incorporated.
- In a separate medium bowl, combine buttermilk and egg. Add to the dry ingredients and stir until just combined. Do not over mix!
- Fold in chocolate raisins, currants, or chocolate chips.
- In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf and sprinkle with sugar.
- Bake until golden, or until a toothpick comes out clean, about 45-55 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes as desired.
- When you tap the loaf, it should sound hollow. Cool at least 10 minutes before slicing and serving.