I love St. Patrick’s Day! I love that people wear green. I love that I am Irish so I can wear one of those “Kiss Me I’m Irish” t-shirts and it’s true (I’ve actually never worn one of those shirts though). I love whiskey (really only Fireball, something Stephanie and I both like). But perhaps most importantly, I love St. Patrick’s Day because I love corned beef. Seriously, I look forward to every March 17 because I know that for dinner I will be having corned beef and cabbage with carrots and red potatoes. Yes, I even like the cabbage.
I didn’t always like corned beef. In fact, growing up, I hated it. It was until my mom made it in high school by boiling it first and then broiling it in the oven with a brown sugar/mustard glaze. Oh my gosh, so good!
Last year I was in LA and away from family but I still made a corned beef meal for some friends and even tried making homemade Irish Soda Bread. I remember it being a smidge bland and super dense… but incredibly delicious the next morning toasted with strawberry jam. I decided to make it again this year and I am so glad I did. It was so tasty and by far, the easiest thing I have ever made!
I found this traditional Irish Soda Bread recipe in a Fine Cooking magazine from the airport. (Whenever I fly, I always like to buy either a new book or a cooking magazine. Sometimes I splurge and buy both!) What I liked most about this recipe is that it only has 4 ingredients, takes less than an hour from start to finish, and has no raisins or nuts or anything! I can’t stand bread, or any baked good for that reason, with raisins. This bread is an “I will definitely be making this again and soon” kind of bread. It’s seriously that good! Happy St. Patrick’s Day 🙂
- 3 1/2 cups unbleached flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups buttermilk (plus additional tablespoons if needed)
- Pre-heat oven to 450 degrees.
- Sift dry ingredients into a bowl. Create a well and add the buttermilk.
- Using your hands, mix the buttermilk and dry ingredients until incorporated. You made need to add additional buttermilk. I added about 1/4 cup more (1 tablespoon at a time). The dough should not be dry. All dry ingredients should be well incorporated with the buttermilk.
- Transfer dough onto a floured baking sheet. Turn the dough over so both sides are floured.
- Pat dough into a circle about 6 inches in diameter. Cut an “X” across the dough.
- Bake for 15 minutes. Then lower the heat to 400 degrees and bake for additional 15-20 minutes or until golden brown.
- Serve hot with butter. Enjoy!