Irish Soda Bread

Here is a hearty addition not only to your St. Patrick’s Day corned beef and cabbage, but it is also delicious served with stew, soup, pot roast or toasted served with jam or honey.  This bread contains no yeast and is leavened by a chemical reaction between the buttermilk and baking soda.  The crust will have a rough, craggy looking appearance but the inside is tender and moist.  After removing from the oven, if time allows, wrap it in a damp cloth for 8 hours to settle.  Although it should be served cool, ours never makes it that far, we eat it hot out of the oven with lots of butter!

Irish Soda Bread

4 c. flour

1 1/2 t. salt

1 t. baking soda

2 c. buttermilk

Preheat oven to 375•

In a large mixing bowl stir together flour, salt and baking soda.  Add buttermilk and stir with fork just until the dough holds together.  Knead lightly on a floured surface about 30 seconds then form into a round loaf.  Place on a well-greased cookie sheet and cut a large X on top about 1/4″ deep.  You can brush it with milk or a beaten egg if you like.  Bake 45 to 50 minutes, until browned and the X is spread open.  Wrap in a towel and let cool on a wire rack (if you can wait that long!).

But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God ~ Matthew 4:4 (KJV)

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