Tuesday, March 20, 2012

Irish Soda Bread

I am now back on track with the Tuesdays with Dorie baking group after taking a brief hiatus during the Rugelach recipe.  I never quite got to that one, I think because I was not that excited about the final result. But I did buy the cream cheese for it and it's still sitting in my fridge... and after reading other's blogs on it, I may indeed bake it in the coming weeks.

But now for Irish soda bread.   I have loved Irish soda bread for years.   I even weaseled a recipe from my very Irish sister-in-law that she had from her grandma and have made it several times.  But what I learned through doing this recipe, is that I was in love with the American bastard child of the Irish soda bread made with eggs and butter and caraway seeds and other good stuff.  The traditional Irish soda bread is nothing more than flour, soda, salt and buttermilk.  Historically, maybe a handful of raisins or an egg was added if it was a special occasion.  And I did add raisins as I couldn't resist making it "special".  But this simple recipe was surprisingly satisfying and delicious.    It may replace my love of the scone-like American versions.

It kept for 2 -3 days wrapped at room temperature but needed some toasting and a generous slathering of butter by that third day.

I also tried the recipe a second time with half whole wheat flour and I was not as excited by this version.   But that may be me and my unhealthy love of white flour.

For the full recipe, please follow one of the following links as they are the hosts for this week's recipe.

Chocolate Moosey by Carla


  1. I love this recipe! Never had Irish Soda Bread before.
    Compared to the "Rugelach-mission" it was a piece of cake, sorry, bread!

  2. Your bread looks lovely.
    Personally, I would find another use for the cream cheese (a bagel?) - the rugelach were tasty, but a bit of a project :-)

  3. I'm glad you enjoyed it as it was. I found it neede some help in terms of flavor.