- 4 to 4-1/2 cups flour
- 1 Tbsp. sugar
- 1-1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. oregano
- 1 tsp. basil
- 5 Tbsp. butter/margarine
- 1 egg beaten
- 1-1/2 cups buttermilk
- ½ cup chopped fresh parsley
Mix or sift together dry ingredients. Cut in butter until crumbly. I use two knives, then my hands until the butter is nearly as fine as cornmeal. Make a well in the dry ingredients and add wet ingredients, including parsley. Mix together until dough sticks together and releases from the side of the bowl. It will be slightly sticky, like biscuit dough.
Turn onto a floured surface and knead a few quick turns to even out the dough. Don’t over knead. Form into a rounded loaf approximately 2 to 2-1/2-inches thick. Spray a cookie sheet with cooking spray and place loaf on top smoothing out the top and sides. Cut an X into the top if desired. Bake at 350-degrees for 35-45 minutes. If the top browns too quickly, cover with foil until done. Use a skewer to check if the bread is cooked. When it comes out clean, the soda bread is done. Let it rest on a rack for a few minutes, then place on serving dish. Cut into wedges or slices. Wrap leftover loaf well. Discard after two days.
Bake at 350-degrees for 35-45 minutes. If the top browns too quickly, cover with foil until done. Use a skewer to check if the bread is cooked. When it comes out clean, the soda bread is done. Let it rest on a rack for a few minutes, then place on serving dish. Cut into wedges or slices. Wrap leftover loaf well. Discard after two days.
To make farls:
Flatten soda bread dough into a round circle and divide into farls *four parts*. Some people cut it into eight parts. Cook 5-10 minutes per side on a pre-heated griddle lightly dusted with flour. Again, use a skewer to see if the farls are cooked. Let cool on a wire rack. Serve warm with butter and/or jam and whatever else you love on a biscuit, because that’s what soda bread closely resembles in flavor.
Comment: This recipe came from Nola (Heart Land) on Facebook. She said her friend, Alberta’s Song, sent it to her. “Alberta’s Song” said that was a name given to her by her grandfather, and that whenever she sings or writes, she uses that name. Okay then!
Comment: I made this bread at high altitude, so I had to add a little more buttermilk and baked it a little less time. I also added herbs.
Comment: If making the bread or farls for jam or honey, consider leaving out the herbs.
Comment: I served my herbed Irish soda bread with an old-fashioned pork stew surrounded by steamed cabbage wedges. Want the recipe for the stew? Click here!
Want to know a wee bit of history about Irish Soda Bread? Click here!
Just for laughs . . .
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If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindle, the Nook and most other eBook readers.
Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:
Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?
Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.
Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.