Tag: easy bread recipes

How to Make Irish Soda Bread

Every year for St. Patrick’s Day, we invite a friend over and put on an Irish dinner, which usually consists of an Irish stew, Irish soda bread, and either some whisky or a Guinness. I’ve made this dinner a few times now, and sometimes play around with the menu, such as adding Guinness and Cheddar Dip, Irish Potato Bread, or an Irish Drop Shot for a drink. But I’ve never really gotten the handle on the Irish soda bread—it always comes out way too dense and tough. This year I was determined to do it right, so I pulled up a few recipes online and compared them and taught myself how to make Irish soda bread. I’ve since made this recipe a couple more times and it’s turned out perfect every time, so I think I’ve finally hacked it!

What I was doing wrong before was measuring the flour by volume, when really flour should be measured by weight. The amount of flour in a cup can really vary from measurement to measurement—similar to brown sugar, it can be lightly packed or tightly packed, and that can make a big difference on your end result.

While the recipes I looked at called for flour measured by volume, I switched to a weight measurement and instantly all of my Irish soda bread is light and fluffy and soft and delicious!

Sliced Irish soda bread

How to Make Irish Soda Bread

Step one: Setting up

Preheat your oven to 425 F and line a baking sheet with parchment paper.

Step two: Mix dry ingredients

Add flour, baking soda, and salt to a bowl and whisk to combine.

Whisk dry ingredients

Step three: Add buttermilk

Create a well in the centre of your dry ingredients and add your buttermilk.

Create a well for buttermilk

If you don’t have buttermilk on hand, you can make it with 1 3/4 cups milk and 1 3/4 tablespoons lemon juice. If you’d like to make it vegan (or, like me, forget to buy milk but have vegan milk on hand), you can make buttermilk using the same ratios with soy milk, almond milk, or other vegan milk. For these photos, I forgot to buy milk, so this is made with almond milk.

Add buttermilk

Mix until combined.

Mix ingredients - this dough is still a little too wet

My dough was a little too wet so I added a bit of flour and mixed some more.

Form a dough

Step three: Knead the dough

Transfer the dough to a floured counter or table and lightly knead the dough. If it’s too wet and sticky, add flour in small amounts until dough is still tacky but holds together and doesn’t stick to your hands. I usually have to add some flour for this reason.

Step four: Prep the loaf for the oven

Roll the dough into a round loaf and place on the parchment paper lined baking sheet. With a sharp knife, score the top with an X.

Place on a baking sheet and score the top with an X

Step five: Bake the bread

Place the baking sheet in the oven for 30 minutes or until loaf is golden brown. It should sound hollow when tapped.

Freshly baked Irish soda bread, golden brown in colour

Let the loaf cool for at least half an hour before slicing. Cutting into it while still hot can lead to moisture evaporation, which can make the bread drier and tougher.

Sliced Irish soda bread

Step six: Enjoy!

Irish soda bread lasts for several days in an airtight container at room temperature. It may last longer, but we always eat it by the third day because it’s just so darn delicious!

I have a carb-loving cat who will steal bread, pasta, cereal, and more any chance he gets. I happened to turn my back for about 30 seconds after slicing some bread, and…

A cat eating a stolen piece of Irish soda bread

Irish Soda Bread

Light, fluffy, delicious, and easy to make, this Irish soda bread is a sure winner at the dinner table!
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Course Bread
Cuisine bread, Irish

Ingredients
  

  • 480 grams All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • cup Buttermilk

Instructions
 

  • Preheat oven to 425℉ and line a baking sheet with parchment paper.
  • In a large bowl, whisk flour, baking soda, and salt.
  • Create a well in the centre and add buttermilk. Stir until combined.
  • Transfer dough to a floured counter or table and lightly knead to form a round loaf. Add more flour in small amounts if dough is too wet and sticky.
  • Place the round loaf on the parchment paper lined baking sheet. With a sharp knife, score an X on the top of the loaf.
  • Bake for 30 minutes or until golden brown. Bread should sound hollow if tapped.
  • Let cool at least 30 minutes before slicing. If sliced while still too warm, moisture may evaporate and bread may become tough.

Notes

The flour is about four cups, but you’ll get better results by weighing it rather than using a measuring cup.
If you don’t have buttermilk on hand, you can mix 1 3/4 cup milk with 1 1/2 Tbsp lemon juice.
If you’d like to make this vegan, buttermilk can be made from almond milk or soy milk, to varying degrees of success. The photographed bread in this post was made with buttermilk made from almond milk.
Keyword Homemade bread, Irish soda bread, soda bread

How to Make Irish Potato Bread

I’m a bit of a food experimenter—when I stumble across a recipe I’m curious about, I make sure I try it.

Irish potato bread was one of those things. I was perusing bread recipes, given my newfound love of making bread these past several months, and stumbled across a few references to this one.

It piqued my interest for a few reasons:

  • It’s an easy bread recipe that doesn’t rely on things like yeast and rising and proofing, so it’s easier for beginners like myself,
  • It uses up potatoes, and I’m always on the lookout for ways to utilize our massive garden harvest (we had 350 pounds of potatoes last year, and,
  • We have a friend with Irish heritage who we celebrate St. Patrick’s Day with every year, so I’m always on the lookout for easy and delicious (and preferably healthy) Irish recipes.

I’ve made this twice now and it’s been fantastic both times and was an easy crowd-pleaser. I make this as an appetizer for an afternoon or evening meal, but I believe this is traditionally a breakfast food. I’ve always liked breakfast food better in the evening.

The consistency of Irish potato bread is sort of like a pancake, but it isn’t sweet like a pancake since there’s no sugar in it. Irish potato bread tastes fantastic on its own, but it also tastes great served with a dip (like Cheddar Guinness Dip) or if you’re not against mixing cuisines it tastes great with Italian cured meats.

Irish potato bread starts with, you guessed it, potatoes. Specifically, peeled, boiled, and mashed potatoes.

Even though this is an easy first step, you can make it easier on yourself if you want. You can use leftover mashed potatoes, so simply make too much for dinner the night before with the intention of using the leftovers for this. Or, like me, you can use home-canned potatoes, which are already fully cooked, and just need to be drained (and perhaps rinsed if the water was starchy) and mashed.

Since I used canned potatoes—one pint specifically—I didn’t have the full weight of potatoes required by the recipe below, so I did some math to figure out the new measurements of the rest of the ingredients. If you’re not comfortable with that kind of math, you might be best to stick to the measurements in the recipe, or, honestly, you can eyeball it. If you have approximately half the amount of potatoes, you could halve all the other ingredients. Since there’s no rising or proofing or more science-y aspects of baking, a ratio that’s a little off is likely all right.

From there you add in your melted butter, flour, and salt (if using unsalted butter). Mix it all together with a spoon and when it starts to come together and becomes too stiff to stir, switch to using your hands.

I’ve made this twice now. The first time the ingredients worked out great and the dough was perfect. The second time, it was far too wet and sticky and I had to add a considerable amount of extra flour. So, if needed, add some flour. (If you’re new to this kind of thing, add flour in small amounts at a time because it’s easy to add flour but impossible to remove it if you’ve added too much. It should be ever so slightly sticky to the touch, but should hold to itself more than to your hands—that’s the consistency you’re going for.)

From there you’ll want to transfer it to a floured surface. I’ve got a small spot on the counter that works well, but you can do it on a cutting board or something if that’s what you’ve got. Knead it just a little bit so it really comes together nicely in a ball.

Break the ball up into six smaller balls. That is, if you did the full recipe. Since my potatoes came out to about 2/3 of the required amount, I broke this into four smaller balls. Roll out each ball one at a time on the floured surface still it’s about half a centimetre thick. Since this isn’t a super fancy project, even just smashing it flat with the palm of your hand can work well too.

Once it’s flattened, slice up it up into squares or triangles or any other small bite-size shape that works.

Now it’s time to cook them up!

In a pan over medium heat, warm up some olive oil (or canola oil works too) and add a dollop of butter. When the butter has melted, add in as many pieces of dough fit comfortably on the bottom of the pan. Let it fry for a few minutes and then with tongs or a fork, flip them over and cook the other side. Like with pancakes, I find each successive batch goes a little quicker and a little smoother. You will likely need to add a little oil and butter between batches because it gets used up and absorbed by the bread.

Between batches, you’ll want to keep the cooked bread warm. Putting it in a bowl with a plate over top would work. I line my bowl with paper towel to absorb excess oil/butter.

Or, if you’re like me the other night, you can just put the bowl of cooked bread in front of your guests while you cook up the next batch—but be sure to grab some for yourself before it’s all gone!

We had a guest over and we were all hanging out in the kitchen while I was frying up the bread, so I put the bowl of cooked bread in front of my husband and our guest along with a bowl of cheddar Guinness dip, and we had a great time talking and eating while I cooked up more bread for all of us.

Irish Potato Bread

Simple and tasty, Irish Potato Bread is an excellent way to use up leftover mashed potatoes. It's great on its own, is perfect in a breakfast fry, and is a tasty appetizer with Cheddar Guinness Dip.
Prep Time 30 minutes
Cook Time 30 minutes
Course Bread
Cuisine Irish

Ingredients
  

  • 750 g Potatoes
  • 30 g Butter, melted (2 Tbsp)
  • cups All-purpose flour (or any flour of your choice)
  • 1 pinch Salt (omit if using salted butter)
  • Olive oil and extra butter for frying

Instructions
 

  • Peel, chop, boil, drain, and mash potatoes. Let sit until cool enough to handle. (If you have leftover mashed potatoes in your fridge, you can use that and skip this step. Alternatively, if you have home-canned potatoes, they're already fully cooked, so you can drain them and mash them.)
  • Add the remaining ingredients to the bowl. If you're adding extra ingredients (see notes), also add them to the bowl.
  • Mix with a spoon until it starts to come together and is difficult to mix. Continue mixing with your hands. The dough should be slightly sticky; if it's too sticky you can add extra flour until it feels like a good bread dough consistency. Knead for a few minutes on a floured surface.
  • Divide dough into several small balls. Working with one ball at a time, roll dough out on a floured surface (or smash down with your hands if you don't have a roller) and slice into squares or triangles. You want it somewhere between a quarter and half a centimetre in thickness.
  • Put a pan over medium heat on the stove and add in olive oil and extra butter. Working in batches, fry until one side is golden and then flip and fry until both sides are golden. This should take a few minutes per batch and will speed up as you go along. You might need to add extra oil or butter between batches.
  • When a batch is done, move to a bowl or dish with a lid to keep it warm until all the batches are done. I like to line the bowl with a paper towel to absorb some of the extra oil and butter.
  • Best served warm.

Notes

If you want to get creative with flavours, you can add in fine herbs, cheese, chopped bacon, or finely chopped vegetables. You can swap out the butter with flavoured/seasoned butter. If desired, you can dust the finished bread with cinnamon and sugar.
I’ve found this goes great with Cheddar Guinness Dip for an Irish appetizer.
Keyword Easy Bread, Irish Potato Bread