Irish Soda Bread - Master Cookbook Recipe # 165

Name: Irish Soda Bread - Master Cookbook Recipe # 165
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 (One) 10" loaf
Cuisine: Southern
Ingredients: 2 cups Self-rising flour; 1/2 tsp Salt; 3 tsp Baking powder; 1 tsp Baking soda; 1/4 cup Shortening (or 1/4 cup melted butter); 1 large Egg, beaten; 1 cup Whole buttermilk or sour cream; 1/2 tsp Rosemary or caraway seeds; 1/2 tsp Dill

This Irish Soda Bread is a classic "no-yeast" bread that comes together in minutes. Using a cast-iron skillet gives it a wonderful crust, while the buttermilk and herbs provide a traditional, savory flavor.

This is recipe #165 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 30 minTotal time: 40 min

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Ingredients

2 cups Self-rising flour
1/2 tsp Salt
3 tsp Baking powder
1 tsp Baking soda
1/4 cup Shortening (or 1/4 cup melted butter)
1 large Egg, beaten
1 cup Whole buttermilk or sour cream
1/2 tsp Rosemary or caraway seeds
1/2 tsp Dill

Instructions

Prep Flour: In a bowl, combine the self-rising flour, salt, baking powder, and baking soda.
Cut in Fat: Add the shortening to the flour mixture and blend with a fork until the texture is crumbly. (If using butter, melt it and add it to the wet ingredients instead.)
Mix Wet & Dry: Stir in the beaten egg, buttermilk (or sour cream), and the rosemary (or caraway) and dill. Mix until just combined.
Knead & Shape: Turn the dough out onto a floured surface. Knead briefly until it comes together, then shape into a smooth circle, seam-side down.
Score: Place the dough into a greased 10-inch cast-iron skillet. Use a sharp knife to cut an "X" about 1/2 inch deep into the top of the loaf.
Bake: Bake at 375°F for 30 minutes. If needed, increase the heat to 425°F for the last few minutes until the top is beautifully golden brown.
Finish: Remove from the oven, brush the top generously with butter, and serve while hot.

Notes

Pro Tips -

The "X" Mark: Cutting the "X" in the top isn't just for tradition; it allows the heat to penetrate the thickest part of the bread so it bakes evenly.
Buttermilk Substitute: If you don't have buttermilk, using sour cream makes the bread incredibly moist and rich.
Handling the Dough: Be careful not to over-knead. You want to work the dough just enough so it holds its shape; over-working it can make the soda bread tough.