I have some Irish ancestry, thanks to my grandma. However, I only cook Irish foods one day a year, St. Patrick’s Day. When I make that dinner, though, everything is homemade. I served corned beef, potatoes, carrots, and cabbage with malt vinegar on the side. Of course, Irish Soda Bread is part of the menu.
The recipe that I use is my grandma’s. The only difference is that I don’t add raisins. The appearance of dried fruit in the bread would make it unappealing to many of my family members. Also, according to family history, grandma and her sister differed in how to make Irish Soda Bread. Grandma never added caraway seeds, which works for my family also.
Baked on the afternoon of our St. Pat’s dinner, it is still warm when dinner is served. Topped with some butter, it is a once a year treat. I guess I could make it more frequently, but having it only once a year makes it even more appreciated. As the last slice of this year’s loaf was eaten today, it will be another 51 weeks before we enjoy it again.
- 4 cups flour
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 3/4 cup sugar
- 2 Tb. butter, melted
- 2 eggs, beaten
- 1-1/2 cups buttermilk
- Preheat oven to 350.
- Grease 2 quart round baking dish.
- Combine flour, baking soda, salt, and sugar in a large mixing bowl. In a small bowl, combine butter, eggs, and milk.
- Add liquid ingredients to flour mixture, and mix well.
- Place dough in greased baking dish, and place in oven.
- Bake for approximately 1-1/2 hours or until a toothpick inserted in the middle of the comes out clean.