My husband is having a potluck where he works Wednesday night, so he wanted to make something with an Irish theme. Since he has always loved my recipe for Irish Soda Bread, I suggested he make a loaf and take it to work with a cube of butter for people to enjoy.

 

The nice thing about this recipe is no yeast is required, and it’s as easy as mixing all the ingredients together. Minimal kneading is needed, and I’ve always found that the bread sort of takes care of itself. There is nothing quite like the taste of warm Irish Soda Bread lathered with butter; I make this bread several times a year.

 

Irish Soda Bread 

2 C flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cream of tartar

3 TBS. butter

1 beaten egg

3/4 C buttermilk

1 (another) egg

 

In a bowl, combine flour, baking powder & soda, salt and cream of tartar. Cut in butter until the mixture resembles coarse crumbs. Combine 1 egg and buttermilk; add to flour mixture. Stir just until moistened. On a lightly floured surface, knead the dough gently for 12 strokes. In a greased baking dish, shape dough into a 6" round loaf. With a sharp knife, cut a 4" slit across the top, 1/4" deep. Brush with another beaten egg. Bake at 375 degrees, or until golden. Cool on a rack.

 

However, for those of you who like less butter in your mix, there is another recipe for the bread with margarine (although I think one should live a little on St. Patrick’s Day and go for all-butter):

 

Irish Soda Bread #2

4 C all-purpose flour

1 tsp. baking soda

1 TBS baking powder

½ tsp. salt

½ C margarine, softened

1 C buttermilk

1 egg

¼ C butter, melted

¼ C buttermilk

 

Preheat oven to 375° F. In a large bowl, mix the flour, baking soda, baking powder, salt and margarine. Stir in one cup of the buttermilk and the egg; mix until just blended. Turn the dough out onto a lightly floured surface and knead briefly. Form dough into a loaf and place in a lightly greased loaf pan. In a small bow, combine the melted butter with ¼ cup of buttermilk; brush the loaf with the butter-buttermilk mixture. Using a sharp knife, cut a 4” slit across the top-center of the loaf. Bake in the preheated oven for forty-five to fifty minutes, or until a toothpick inserted into the center of the loaf comes out clean. Leftover butter-buttermilk can also be brushed over the loaf during baking. Variation: If you like sweeter bread, add four tablespoons of white sugar to the flour mix while assembling ingredients.

 

Wilbert is an expert baker, so I have no worries that either recipe will be a stretch for him. However, the only trouble he might have will be getting a full loaf intact to his potluck party without temptation overtaking him.