We’re Baking the Soda Bread! We’re Baking the Soda Bread!
Corned beef and beer, We’ll raise a cheer, “Sláinte is sure to be said! We’re baking the soda bread! We're baking the soda bread!
With the last name O’Flaherty, a father named Michael Patrick, and Uncles Patrick Michael, and Rourke, you might think that St Patrick’s Day would be a holiday we celebrate, and you would be correct. It is THE holiday!
The O’Flaherty brothers, Patrick, Michael and Rourke
Over the years, our family’s celebration of St. Patrick’s Day has changed (places, times, and dates); but, one thing remains the same. Each and every meal consists of beer, corned beef, cabbage, carrots, onions, potatoes and, of course, Irish Soda bread. And that’s it. Nothing else is allowed!
I am the Soda bread baker. Every year I bake 6-8 loaves of Soda bread depending on the size of the gathering. I’ve been doing this for the last 30 years (at least), so some might say I am an expert!
Setting the table with Lou Lou
Irish Soda bread had its start in the 1830’s when the country (Ireland) was first introduced to baking soda. During the mid to late 1840’s, because of wide spread famine, households had to make do with the barest and cheapest ingredients. A bread made of only 4 ingredients, flour, salt, sour milk and baking soda, fit the bill and became a staple for the Irish.
There are many different theories on the shape of Irish Soda bread. Since the O’FLaherty’s originated in Galway and were influenced by the southern Irish, we bake our bread in round loaves with a cross cut into the top. The Irish were a superstitious people and a cross cut into the top of each loaf would let the fairies out to ward off evil spirits and protect the household. Since we lost the castle twice, they evidently didn’t make enough bread!
Aughnanure Castle-Built by the O’FLaherty’s in the 16th century
Although many people think of Irish Soda bread as having raisins or other such nonsense, we traditionalists only recognize the 4 basic ingredients and leave it at that. Anything added makes it a “Tea Cake”!
The following recipe from Lion’s Bread, is one I found that closely matches what has been in my family for years. It is the recipe I use now. I also included a link to the site in the title if you want to investigate further!
The only suggestion I will make is that if you do not have buttermilk, use one TBS of vinegar for every cup of milk. This was in my family’s recipe and I can only assume it was because buttermilk was too expensive. If you do this, add the vinegar first to the measuring cup, then fill the rest of the way with milk. This will prevent any spill over. Our citrus juicer doubles as a cup measure and is excellent for measuring liquids.
I also adjust the oven after the first loaf. In my original recipe, I had no oven temperature guide, so I set it to 375°F and would see how the first loaf turned out, then adjust accordingly. I think Lou Lou just tested the oven with her hand!.
In the recipe below, the oven is set much higher and that has made for a crisper crust with softer insides.
Prep Time 12 minutes
Cook Time 45 minutes
Servings 1 loaf
Author LeAnne Shor
Ingredients
3 1/2 cups unbleached all purpose flour
3/4 teaspoon salt (Use our salt pot with scoop)
3/4 teaspoon baking soda
1 1/2 cups buttermilk (Use our Citrus Juicer/measuring cup)
Wooden Utensils available soon!
Instructions:
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside. To a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly.
Using a wooden spoon, make a well in the center of the dry ingredients. Add the buttermilk to the dry ingredients in the “well.” Use the the wooden spoon to gentle stir the ingredients together, starting at the center of the bowl and slowly working out. The dough will be very shaggy, that’s perfect!
Lightly flour a work surface, and pour the dough out onto the surface. Use your hands to gently knead the dough about 4 times, until it comes together, and the surface is slightly smoother. Use the palms of yours hands to shape into around loaf.
Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour. Use a sharp chef’s knife to slash a large X (cross) on the top of the dough.
Transfer right away to the oven and bake for 15 minutes at 450°F. Lower the temperature to 400°F, rotate the pan 180° in the oven, and bake for another 25-30 minutes until deeply golden brown. Allow the bread to cool for at least 20 minutes, then serve warm with salted butter.
Irish Soda Bread buttered with a Tomini Spreader and displayed in a Takara Bowl, set upon our Exrtra long Caro Caro Board with Loop
Traditionally, Irish Soda Bread can be eaten by just ripping off pieces as desired. If you prefer slices, I like to use an electric knife with the serrated blades. This makes for even slices and is less taxing when slicing multiple loaves.
When serving, leave some of your loaves whole. They make a great display on our charcuterie/chopping boards and are easier to pack up for a guest take-away if not eaten.
Don’t forget to join us for our next Pop-Up on Saturday, March 18th, St. Patrick’s Day on Main (details at the bottom of our Home Page) in Martinsburg, West Virginia. Come celebrate and shop our new spring arrivals! We’ll also have all our classics and best selling home fragrance line.
Subscribe to our emails to receive 10% off an online purchase and receive the upcoming emails for 15% off your in-person purchase at the Pop-Up Shop. Don’t forget to wear your green!
Now go out and…
Find your Fancy!