With St. Patrick’s Day just days away, and to honor my Irish heritage on my father’s side, I thought I would share a very simple recipe for Irish Soda Bread, which has been a staple in Irish culture since the famines from 1845 to 1852. This recipe was so important because it required very few ingredients at a time when food shortages were rampant.

Another reason I had to select this recipe was that there are so many explanations for why a cross is cut into the top of the loaf prior to baking. Here are a few of the interesting reasons for the cross on the top of the loaf.

• To ward off evil or keep the devil out.
• A symbol of the Catholic faith
• A Gaelic Cross
• My favorite reason is to let the fairies out.

The real reason the cross is cut in the top is to ensure that the loaf of bread bakes evenly and to prevent cracking.

Ingredients:

3 ½ cups flour

1 Teaspoon kosher or regular salt

¾ Teaspoon baking soda

1 ½ Cups buttermilk

1 egg

1 Tablespoon buttermilk

Kerrygold Salted Butter at room temperature for serving.

Instructions:

1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
2. Add the first three ingredients in a large mixing bowl and whisk them together.
3. Add the buttermilk to the flour mixture. Mix gently with a wooden spoon or wooden paddle. The dough will have a very tacky feel, and that is normal.
4. Lightly flour your work surface and turn the dough out on it. Gently knead the dough 5-7 times until it comes together.
5. Use your hands to shape the dough into a round loaf. Gently smooth the sides as you shape the loaf, but remember that this is a rustic loaf of bread. Place the loaf on your pan with the parchment paper.
6. Use a sharp knife to cut a large cross on the top of the loaf.
7. Mix the egg and tablespoon of buttermilk together. Use a pastry brush to brush the egg wash on top of the loaf.
8. Place your bread in the oven and cook for 15 minutes. Lower the temperature to 400 degrees, remove the pan from the oven, apply another coat of egg wash, and rotate the pan 180 degrees. Bake for another 25 minutes, and insert a testing probe to ensure that the center is fully cooked.
9. Rest for 15 minutes, then serve while warm with Kerrygold Salted Butter and your favorite jam.

https://oldteachernewlessons.com/wp-content/uploads/2024/03/Irish-Soda-Bread.pdf

The loaf produced by this recipe reminds me of a combination of rustic bread and biscuits. It will pair well with a stew or hardy soup, but I find it shines with butter and raspberry jam or orange marmalade.

I hope that you try this recipe this St. Patrick’s Day or just when you want to bake a fresh loaf of bread from start to finish in 50 minutes.