Sunday, March 15, 2009

Irish Soda Bread

Bacon topped Irish soda bread, a traditional St. Patrick's Day recipe, gets a little infusion of freshly cracked black pepper.

Irish Soda Bread

I have been cooking up a storm of my own getting some Irish dishes ready to post for y'all for the St. Patrick's holiday. I bet you can't tell by the picture of that pale woman you've seen that I've actually got Irish roots! And I ain't talkin' hair roots so don't let that brown hair of mine fool ya ... I actually did have pretty blond hair once upon a time as a young gal. It's gotten progressively darker as I've gotten older and shrunk away from the sun worshiper that I once was back in the day. I don't even try to keep it lighter much anymore, though that's subject to change according to my mood. So I'm Catholic, and I'm Irish and I live in the south. Surprise! Believe it or not I actually have some Czech roots mixed up down in there somewhere too, but that's another post for another day.

So, let's start off our Irish feast with some Irish Soda Bread which is pretty much an essential St. Patrick's Day dish. We need to have some bread to accompany the rest of the recipes coming up afterall!

Irish Soda Bread is traditionally made of flour, baking soda, salt and buttermilk. The introduction of inexpensive bread soda back in the early 1800s when mixed with buttermilk, meant that virtually anybody could make bread now, usually in a cast iron pot right in the coals of a fireplace since most folks did not have ovens back then. Outside of those basic 4 ingredients, anything else added is considered a variation from the authentic bread though I don't know why people get all up in arms about recipes being authentic anyway. I always say make 'em your own - yes, even my recipes!

Being the rebel that I am, here I use some black pepper and then top that bread with some bacon to southernize it, just like Emeril Lagasse, who this and a few other Irish recipes I'm bring to you this year originated from. I've seen loads of recipes that include raisins or currants and some that add caraway seeds, so feel free to add those if you like.

Just a note here ... the original recipe was kind of unclear but appeared to call for putting the chopped up raw bacon on top of the bread, which would probably make the bacon sort of adhere to the bread as it cooked, while infusing the loaf a bit with bacon fat. I couldn't bring myself to do that - didn't want that much grease in my bread either - so my bacon fried off pretty crisp by the time the bread was cooked and is just sort of sitting there on top! It still imparted some bacony flavor to the bread, but if you do go with the raw I'd be absolutely certain to stick a baking sheet on the rack underneath your bread. I can't imagine that bacon grease wouldn't run off as the bread rises and what a mess that would make - but maybe next time I'll do a test run.  YMMV.

It is also a tradition to cut two slashes in the top of the bread before it goes into the oven. This is primarily to get the heat down into the thick part of the bread to help with cooking it, but as we Catholics are known to do, there is of course symbolism there also. The slashes, which resemble a cross, blesses the bread by "crossing" it and it is said, releases any demons or evil. It's really a nice bread, just a tad dense and simply delicious. Here's how to make it.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Pin It
Share

Recipe: Irish Soda Bread

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings

Ingredients
  • 4 slices of bacon, chopped
  • 4 cups of all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 2 cups of buttermilk
Instructions

Preheat oven to 450 degrees F. Spray a round cake pan with non-stick cooking spray and set aside.

In a separate skillet, cook the bacon slightly just to render out some of the fat, but remove it from the heat before it gets crisp. Set skillet aside.

Whisk together the flour, baking soda, salt and pepper. Stir in the buttermilk until mixed well and dough is shaggy. Turn out onto a lightly floured surface and pat the dough gently into a small square shape. Make folds with the dough, bringing the dough in from the outside toward the middle, all the way around all sides of the dough. Shape the dough into a round disk and place it into the prepared cake pan. Pat the dough down gently to fill the pan. Cut two slits in the top of the dough to form a cross. Using a slotted spoon, remove the bacon and just a bit of the fat from the skillet and scatter the bacon on top of the bread.

Bake at 450 degrees F for 15 minutes. Reduce to 400 degrees F and bake another 25 minutes or until nicely browned. Using a wide spatula, remove the bread from the cake pan and transfer to a wire rack to cool. Cool before slicing.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Adapted from an Emeril Lagasse recipe out of
Every Day's a Party: Louisiana Recipes
For Celebrating With Family And Friends
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Dutch Oven No Knead Bread
Old Fashioned Biscuit Bread
Sausage and Cheese Bread

Posted by on March 15, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Do not repost or republish elsewhere without explicit prior permission. All rights reserved.
.

Bookmark and Share

8 comments:

  1. I have this ready to make Tuesday...I have got to stop doing your recipes and eating. I have sewing projects to get completed!!!

    ReplyDelete
  2. LOL Bella! Well, we gotta eat now, don't we?? :) Really, this bread is a breeze to make, basically a quick bread and darned tasty too! You can omit the bacon, that's an Emeril add on, but I love it with the bacon and the black pepper in it. Enjoy!!

    ReplyDelete
  3. Hi Mary, I thought Ihad a recipe for this I make it every year. Oh well..I decided to look on the net for a recipe...too many...I said "Deep Dish South" Mary might have one, she had the Colcannon..and sure enough...thank you for posting this recipe....I am off...to make the soda bread. I actually am using sourdough starter I had set out from last night all bubbly and nice..bacon on this...interesting...it looks really good...

    ReplyDelete
  4. Hey Faith! I'm pretty sure that he intended the bacon to go on top raw, but I haven't seen that clarified anywhere I have found his recipe, so can't say for sure. Hope ya like it!

    ReplyDelete
  5. Do you think it would be ok to use my cast iron skillet instead of a cake pan??

    ReplyDelete
    Replies
    1. I'm sure a cast iron pan would be great! I would definitely preheat it in the oven first.

      Delete
  6. Do you think it would be ok to use my cast iron skillet instead of a cake pan?

    ReplyDelete
  7. Do you think it would be ok to use my cast iron skillet instead of a cake pan?

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails