Even though we associate Irish Soda Bread with the celebrations of St. Patrick’s Day, this simple peasant bread was created long after Saint Patrick himself roamed the earth, and out of necessity in order to make use of inexpensive ingredients like flour and sour milk. It was first baked up in Irish kitchens in the late 1830s, when baking soda was introduced to the United Kingdom as a bread leavening agent.
Interestingly, the Irish weren’t the first people to bake with “soda.” In fact, early Native Americans used pearl ash to leaven their bread.
This is an “Americanized” version of the traditional soda bread recipe, which didn’t contain any add-ins. You can certainly make the recipe as authentic as you’d like. Either way, it’s guaranteed to be delicious. Serve it warm, slathered with butter, toasted for breakfast— it’s also the perfect addition to your traditional St. Patrick’s Day menu!
Irish Soda Bread
Variation: You can also brush the top of your Irish soda bread with cream or milk and add sanding sugar.
Out of some ingredients? Try these substitutions.
