You don’t need to check my pedigree to see the luck-o-the-green that flows through my veins. I may not have the red locks but I’ve certainly got the stubborn streak by the blimp-load. (Just ask the hubs …on second thought, don’t ask him.)
In preparation for St Patrick’s Day and letting that Irish flag fly, I simply had to make a warm loaf of Irish soda bread.
Irish soda bread is the perfect on-the-spot bread to make because it’s made with ingredients that almost always live in your pantry. The one thing you might not have is buttermilk. BUT good news! – you can make buttermilk with milk and a splash of lemon juice or vinegar.
This loaf has a lovely crusty toast on the outside and an almost biscuit-like texture on the inside. It’s perfect for dipping into soups or your favorite Irish stew.
My favorite way to eat it is warm, with a schmear of homemade jam. It’s like a biscuity fruit and cheese course. Be still my beating heart!
You might be wondering about the addition of the cheese.
Is cheese Irish?
Weeeeeell…not exactly. Be it is pretty darn good!
The cheese gives the bread a rich and moist texture and you just can’t hate on cheese!
You may have a had a bad experience with dry soda bread in the past, but this loaf is different from the rest! The secret, unleashed by the Cincy Shopper, is brushing the bread with a buttermilk and butter mixture before and during (and even after) baking.
It beautifully melts and seeps into every little crevice giving it the perfect, moist bite.
Sooo it may not be completely Irish but it will be completely gone in a blink.
Recipe adapted from here