St. Patrick’s Day is coming up on March 17, and we all know what that means — green clothes, Guinness, and lots of Irish food! And of course, no Irish feast is complete without a loaf of homemade soda bread. This version couldn’t be easier, with just three ingredients (plus a good pinch of salt and pepper!). Cooking the bread in a Dutch oven helps to give a dark, crispy crust and a fluffy middle — perfect for serving alongside a big bowl of Irish stew!
Ingredients:
- 3 1/4 cups plain flour, plus more for dusting
- 2 teaspoons bicarbonate of soda
- 1 1/2 cups buttermilk
- salt
- black pepper
- oil for greasing
Instructions:
1. Sift together the flour and bicarbonate of soda, along with a generous pinch of salt and pepper. Add the buttermilk, and mix together to form a rough dough.
2. Turn the dough out onto a floured surface, and knead for about 1 minute, just to bring the dough together. Transfer it to a piece of lightly greased and floured baking paper.
3. Dust the dough with a little more flour, and use a serrated knife to cut a deep cross in the top.
4. Lift the paper into the Dutch oven, and replace the lid. Bake at 400 degrees Fahrenheit for around 45 minutes, or until the bread is cooked to your liking — it should sound hollow when tapped from underneath.
5. Allow the bread to cool, then slice or tear off chunks to serve.
Sift together the flour and bicarbonate of soda, along with a generous pinch of salt and pepper. Add the buttermilk, and mix together to form a rough dough.
Turn the dough out onto a floured surface, and knead for about one minute, just to bring the dough together. Transfer it to a piece of lightly greased and floured baking paper.
Dust the dough with a little more flour, and use a serrated knife to cut a deep cross in the top.
Lift the paper into the Dutch oven, and replace the lid. Bake at 400 degrees Fahrenheit for around 45 minutes, or until the bread is cooked to your liking — it should sound hollow when tapped from underneath.
Allow the bread to cool, then slice or tear off chunks to serve.
The middle of the loaf should be soft and fluffy — it’s perfect for soaking up stews and soups! And the crust is crispy and chewy. You can slice the loaf neatly like a civilized person if you prefer, but I think there’s something seriously satisfying about just tearing off big chunks.
Don’t forget some salted Irish butter for spreading! Just perfect.
Will you be celebrating St. Patrick’s Day this year? Let us know your plans on Twitter @BritandCo, and follow us on Pinterest for more holiday recipes!
