Thought I’d try my hand at Irish Soda Bread from a recipe I got from a blog called Roaring Water Journal. I was a little intimidated by the fact that the measurements were in European quantities but, with a little trial and error, I arrived at a really tasty quick bread. Irish Soda Bread doesn’t require yeast or kneading. Start to finish this bread takes a little over an hour and 45 minutes of that is baking the bread.

The basic recipe can be tweaked to a savory or a sweet bread. Today’s bread was a savory that added cheese and herbs.

You will need:

About 3 cups of all-purpose flour… more if dough is too sticky

1 tsp. salt

1 tsp baking soda

1 cup + 3.5 tablespoons yogurt regular or Greek…not low fat

1 cup and a bit whole milk

1 – 2 tablespoons finely chopped herbs (I like to use about 4 tablespoons)

3/4 – 1 cup sharp cheese

Preheat your oven to 400 degrees F. and place a baking sheet in the oven to heat up. This makes your bottom crust really crispy.

Assemble your ingredients. Chop your herbs and grate your cheese.

Mix yogurt and whole milk thoroughly in a bowl.

Sift flour, salt and baking soda together into large bowl. Add grated cheese and herbs. I used sharp cheddar and a mix of rosemary and sage. Stir in well.

Make a well in the flour mixture and add the yogurt and milk mixture. Mix just until combined. Turn out the dough onto parchment paper and pat into a round shape. With a knife, put a large X in the top of the bread. This is to let the fairies out or they will mess with your bread. Place the parchment paper holding the dough on the heated baking pan and bake in the oven for 40 – 45 minutes. Bread should be golden on top and crusty.

When done remove from oven and turn out onto a cooling tray. Slice and serve. I cut this while still hot as it smelled so good. Tasted wonderful. I served it with cheese slices and melted butter. Delicious.


Leave a Reply