St. Patrick’s Day greetings from the cafe kitchen. Like people all over the world, Irish or not, we always join this annual celebration of Ireland and its rich culture. Part of which, of course, is the food.
Ages ago I found a quick, simple and delish recipe for classic Irish Soda Bread in The Joy of Cooking. I made some tweaks, loved the results, and it became a St. Patrick’s Day tradition. I’ll be making it again tonight and wanted to share it with you.
But what about those muffins in the banner? Irish muffins? Well, sometimes you just want to change things up, try a new spin on a traditional treat. Enter Irish Soda Bread Muffins, a happy find from the King Arthur Flour website: https://www.kingarthurbaking.com/recipes/irish-soda-bread-muffins-recipe.
That green Irish fairy dust on my muffins above is matcha powered sugar. To make it, simply mix matcha tea with powdered sugar.
Here is my Irish Soda Bread recipe. It makes one small loaf as in the photo.
My Eclectic Cafe Quick Irish Soda Bread
Adapted from recipe in The Joy of Cooking
- 2 cups (125 grams) flour: 1 cup white whole wheat, 1 cup unbleached all-purpose
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt (I use Diamond)
- 1 tablespoon cane sugar
- 6 tablespoons olive oil (or 3 tbsp olive oil + 3 tbsp chilled unsalted butter)
- ½ to 2/3 cup nondairy buttermilk (See Preparation below)
- 1/3 to ½ cup golden raisins – or other raisins you prefer (optional)
- 1 tablespoon caraway seeds
- Turbinado sugar (large, coarse-textured cane sugar crystals) for sprinkling
- Preheat oven to 375 degrees. I bake this bread on a pizza stone. If you choose that method, be sure to preheat the stone along with the oven. You can also use a greased bread pan or 8-inch cake pan.
- In a large mixing bowl, whisk together flour, baking soda, salt and sugar.
- Make the buttermilk by mixing nondairy milk (such as almond, cashew, coconut) with ½ tablespoon lemon juice or apple cider vinegar. Give mixture about 15 minutes to curdle and be ready to use.
- Using a pastry cutter, a fork, or your fingers, cut the olive oil (or olive oil and butter) into the flour mixture until the texture is crumbly. (Kerry Gold unsalted Irish butter is my favorite for baking.)
- Stir the raisins (if using) and caraway seeds into the flour mixture.
- Gradually mix in the buttermilk. Use enough so that the mixture is moist, not dry. Use your hands to fold over a few times to make sure all ingredients are well-combined. No yeast-bread-type kneading required. (Lightly oiling your hands to fold and form the dough works better than flouring them.)
- On a floured board or piece of parchment paper, form the dough into a round loaf. Cut a cross on top, letting it go over the sides so the dough won’t crack during baking. Brush the top with water or nondairy milk, and sprinkle with turbinado sugar for a nice crunchy crust.
- Bake on middle rack of oven for approximately 40–50 minutes, or until the top is a rich golden brown. Be sure to check during baking, as time will vary with your oven.
- This recipe makes a small loaf just right for our household of two. It’s most delish served warm. Cool briefly on a wire rack before cutting. Great with orange marmalade or that Kerry Gold butter.
Note: I didn’t find the precise recipe I adapted online, but this one with shortened directions comes closest to it: https://sites.google.com/site/jfhrecipes/home/recipes/joy-of-cooking-irish-soda-bread
The original is from The Joy of Cooking, 1964 edition, © The Bobbs-Merrill Company Inc., Irma S. Rombauer and Marion Rombauer Becker authors.
For those like me who didn’t get to bake earlier, these recipes –– especially the bread –– come together quickly, so you may still have time to get them in the oven.
If not, don’t wait until next St. Patrick’s day: The bread and muffins are great any time you crave the wonderful caraway flavor that distinguishes Irish soda bread.
Copyright M. Vincent 2021. All photos copyright M. Vincent.