Irish Soda Bread | Cooking | Salt Lake City Weekly

Irish Soda Bread 

An easy St. Paddy's Day recipe

click to enlarge soda_bread-001.jpg
When I cook corned beef and cabbage for St. Patrick's Day I like to have wedges of thick, rich Irish soda bread alongside for soaking up the delicious juices. This is one of the best and easiest recipes I've found.


4 cups all-purpose flour (I use King Arthur)

4 Tbs. sugar

1 Tbs. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/4 cup buttermilk

1/2 cup softened margarine

1 egg

1/4 cup melted butter


Lightly grease a large baking pan or sheet.

Preheat the oven to 375 degrees F.

In a stand-up mixer or large bowl, mix together the flour, sugar, baking powder, baking soda, salt, margarine, egg and 1 cup of the buttermilk.

Turn the dough out onto a flour-dusted surface, knead lightly and form into a round.

Place the dough onto the greased baking sheet.

Whisk together the remaining 1/4 cup of buttermilk and the melted butter in a small bowl.

Brush the loaf with the butter and buttermilk mixture.

Cut an 'X' into the top of the loaf with a sharp knife.

Bake in the oven for 45 to 50 minutes, or until a knife or toothpick inserted into the loaf comes out clean. You can brush the loaf once or twice with any leftover butter/buttermilk while it bakes.

(Based on a recipe by MP Welty)

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