So Hilltop Hubby is half Irish. His aunt has a huge genealogy thing showing when and where all their relatives came to the U.S. I’m…well…I’m Texan. My family has been in the US/America so long we don’t know what we were. My kiddos though are at least a quarter Irish so we celebrate St. Patrick’s Day. It’s fun for all of us and one of my favorites is Irish Soda Bread. This is an easy recipe, but a messy one. You will get sticky fingers. But it’s worth. Oh so worth it.
I had never had soda bread before meeting my hubby. It’s kind of like a cross between a biscuit and a quick bread. There is no yeast involved. But a little kneading.
First you want to mix ALL of the dry ingredients. Ready? This is a big list.
- 4 cups all purpose flour
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons caraway seeds
- 1 1/2 cups raisins
There are no pictures of this because little K stirred the bowl for me. All over the kitchen. Fun but messy.
To all of this add 2 cups of buttermilk and stir until well incorporated. You will want to knead this on a lightly floured board until it comes together and looks smooth-ish. Unlike yeast bread you don’t have to be perfect. And be sure to flour your hands, although it won’t help a lick. You will be gooey and messy at this point. Shape the bread into a flat circle and put into a greased and floured 9 inch round. Lightly cut an X into the top with a knife. Bake it for 45 minutes at 350 and then…
Slice some off while warm and slather it in butter. We also eat it the next day for breakfast, re-heated in the microwave and served with butter. This recipe comes from Hilltop Hubby’s family. I hope everyone adds it to your corned beef meal this St. Patrick’s Day!