Remember how when I shared my meal planning techniques, I told you to be flexible? Well, this week I was flexible! I didn’t intend to make any bread to go with my chicken tortilla soup, but I had the day off (SNOW DAY! Sometimes being a teacher is great), and decided that warm bread with butter would make a nice addition to our dinner. Since this is a SUPER EASY Irish soda bread recipe that takes LESS THAN HOUR (including cook time!!!), I thought I’d share!
1 c. all purpose flour
1 c. whole wheat flour (I use hard red wheat. You can use whatever you have).
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 tsp sugar
1.5 tbsp butter, softened
3/4 c. buttermilk, plus extra for adjusting dough
- Place pizza stone in oven and preheat to 350. You can also use a cast iron pan or a baking sheet if you don’t have a pizza stone.
- Mix the dry ingredients together. I like to mix the flours first, then add the other dry stuff
- Rub in the butter. Literally, use your fingers to rub it in. You want it to be in pea size bits, with not major butter chunks. This is NOT an exact science and shouldn’t take more than a few minutes. Unlike pie dough, the heat from your fingers will not hurt the bread, so don’t stress about it. At this point, the dough will still be quite dry and not-dough-like.
- Add the buttermilk and mix together. If the dough is too dry, and won’t form a ball, add a little more buttermilk. The dough will be somewhat dry and crumbly, but it should be able to make a round loaf. Don’t knead or overmix – the bread will get tough. Still good, but tough, as I found out when I asked my husband to mix the bread one day.
- Place on pizza stone (or other pan/baking sheet) and bake for 25-30 minute, or until lightly browned on top and done all the way through.
- Serve warm with a generous pat of grass-fed butter (or any butter, if you don’t have grass-fed).
Variation: Use 2 cups all purpose flour for a white-bread version of Irish soda bread.
Variation: Double the recipe for a family-size loaf