This recipe is a little different than brown bread, or the Irish soda bread that we know in the United States. This Soda Bread is more like an English muffin. I haven’t done the research, but I imagine that are cousins of some sort, take a look and give it a go, its a great recipe and pretty easy to make.
From what I have found, this is a more traditional version and something that is still made today for dinner and tea time. As the Irish do, it is mostly enjoyed by topping with lots of butter, and at tea time the addition of jam might be added. I made and served mine next to corned beef, and it was a great accompaniment.
Traditional bread, traditional technique.
This Soda Bread is cooked in a warm skillet or on a hot griddle. This is the technique that makes me believe that it is related to the English muffin. They are both cooked on a dry hot griddle or skillet.
It is a recipe that way back in the day, in the old Irish cottages, would have been cooked over the hearth. The “soda” in the form of the bicarbonate of soda, or baking soda as we know it in the U.S. is what leavens the bread in conjunction with the buttermilk. Cooking slow and over low heat, raises the bread and you will actually see it go from a thin piece of dough to a puffy piece of bread.
It is the little things that bring joy to me when cooking. I love seeing the dough rise right in front of my eyes. Just keep a nice even heat and an eye on it so that it doesn’t burn. Flip a couple of times if you need to, just continue to cook until you get a nice even brown color on both sides.
I also do have to note, I may not have rolled my dough quite thin enough, I had to finish my bread in the oven for a few minutes because the outer edges were a little raw still. I watched a couple of videos and my dough might have been a little too dry, a slightly wetter dough will cook more evenly, so a splash more buttermilk might be in order when making this again.
The truth of it is that this is a recipe that would have been made by feel, which also means that it was most likely a little bit different every time it was made. If you want to see a little more, check out the “Ireland” highlight from @theboywhobakes, his story is what inspired me to give this recipe a go.
- 2 C AP Flour
- 1 t Baking Soda
- 1 t Kosher Salt
- 1 C Buttermilk
- Mix the flour, baking soda, and salt together in a bowl.
- Slowly drizzle in the buttermilk and stir the mixture together with your hand until a dough forms. Knead the dough gently until a smooth dough forms and shape it into a ball.
- Roll the ball out to about 1 cm thick and cut into farls (quarters).
- Bake the farls on a dry griddle warmed over medium-low heat. Baking is done when the bread is golden and sounds hollow when tapped.
- Wrap in a tea towel and let rest, 10 minutes.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!