Recipe: Irish Soda Bread

Happy St. Patrick's Day!

Here in the Ahern household, we take this holiday pretty seriously. Check out our wicked-cool Coat of Arms pictured left.  You don't want to mess with a Wild Heron...or three!

But I'm pretty sure you may be more interested in this..my Irish Soda Bread Recipe. It's quick, easy and delicious! If you're not a bread maker don't worry! There's no yeast and it's goof proof!

Make it tonight! Click here for the printable 4x6" recipe card pictured below.  It's the first in a series of printable recipe cards from my kitchen to yours...per your request! 

Simply open the pdf, print and trim to 4x6".  Enjoy!

Ahern Irish Soda Bread Yields 1 loaf

3 cups all-purpose flour
1 cup cake flour or substitute with ¾ c. flour + 2 T. cornstarch
2 T. granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons table salt
3 T. unsalted butter (2 tablespoons softened + 1 tablespoon melted)
1 1/2 cups buttermilk or substitute with 1½ c. milk + 1½ T. lemon juice or vinegar

- Preheat oven to 400 degrees.
- Whisk flour, sugar, baking soda, cream of tartar and salt in large bowl.
- Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
- Add buttermilk and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface.
- Knead until dough just becomes cohesive and bumpy (do not knead until dough is smooth, or bread will be tough.)
- Pat dough into a round about 6 in in diameter and 2 in high and place on greased baking sheet and cut a cross in the top.
- Bake at 400* 20-30 mintues or until golden brown and a skewer inserted into center of loaf comes out clean.
- Brush top with melted butter.

Note: this bread is always best warm. When it cools it loses some of its magic so make it right in time for dinner!