Easy Irish Soda Bread

I made soda bread the other day. It’s such an easy, delicious recipe, I don’t know why I don’t make it more often. I mean, I called this recipe ‘easy’, but the fact is, that’s what Irish soda bread is…easy. That’s the wonderful thing about it!

This time, I got creative and put the dough in jars. Why, you ask? Simple. Two words: muffin. tops. The good food kind. Not the unflattering side effect of low-cut jeans.

No, these aren’t muffins, but seriously, the same rule applies. The tops of these are my favorite.

I usually make soda bread in one large, round, basically freeform loaf, but I decided I wanted bitty babies this time, so I divided the dough into six pieces. Little Irish baby breads. Awesome.

I used little weck jars for some of the breads to get the awesome muffin tops. Best. Idea. Ever.

I love how the bread in the jars rose up and up and grew tall and golden and beautiful. The loose, round baby loaves also turned out gorgeous, so if you’re not feeling the jars, no worries – these are fantastic either way.

This recipe also makes a beautiful, rustic large loaf by preparing it the same way and not dividing it into smaller pieces.

I love this bread because it’s unbelievably easy, and quick, to make, it’s filled with simple, convenient ingredients, but it’s still wonderfully delicious. Especially all slathered with melts butter.

Enjoy, friends!

Irish Soda Bread
Makes one large loaf, or six 5-ounce mini loaves

Ingredients

3 cups all purpose flour
1 cup cake flour
2 tablespoons honey (or sugar or agave)
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups buttermilk

1 tablespoon butter, melted (optional, for brushing the top)

Preheat the oven 350 degrees for mini loaves, 400 degrees for a large loaf.

In a large bowl, whisk all of the dry ingredients together. Add the buttermilk and stir with a fork until a dough forms. Turn the mixture out onto a floured surface and knead gently for about 12 to 14 turns, until you have a cohesive, bumpy dough. Divide the dough into six 5-ounce pieces and shape into boules and place on a baking sheet lined with parchment paper, or in small jars, coated lightly in cooking oil. For a large loaf, shape the dough into a 6″ circle that is about 2″ high, place on a baking sheet lined with parchment paper. Score the top(s) with an “X” shape.

Bake mini loaves for 20 to 25 minutes, a large loaf for 40 to 45 minutes, or until the inside temperature is 180 degrees.

Brush the top of the bread with melted butter, if desired, and transfer to a wire cooling rack. Allow to cool completely before serving.

Recipe by Darla