Today, I’m not making the traditional St. Patrick’s Day Corned Beef and Cabbage for dinner we would normally have. We’re still frugally cooking from our freezer and pantry for the next few days. For our Sunday Supper, we’re having Crock Pot Chili. Yes, I know, pinch me I’m not wearing green either but I am making a couple of breads to go with it…Jalapeno Corn Bread and Irish Soda Bread. Irish Soda Bread is an easy quick bread that uses baking soda rather than yeast. It’s frugal and can be whipped up in a matter of minutes to throw into the oven.
While researching recipes, traditionally, most Irish Soda Bread recipes call for raisins, caraway seeds and use buttermilk. I usually only have raisins on hand in the pantry and decided to omit them in this recipe. I decided I liked the idea of making a brown soda bread with oats so I went with that recipe for some added texture and flavour.
When I mixed the ingredients together, the mixture was wet and sticky. Since I was baking it in a loaf pan, I added just a tad little extra flour so it wouldn’t stick to my hands as I was shaping it into the loaf pan. The crust was crispy but not too hard and the inside was soft and light. Every time I bake bread, I have to have a slice. I love the smell and taste of fresh baked bread right out of the oven and of course melted butter or jam on freshly baked bread is also one of my favorites. Given how easy this quick bread is to make it would be little trouble to make it for almost any weeknight meal.
Irish Soda Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup rolled oats
- 1 cup milk mixed with 1 Tablespoon lemon juice, let sit for 5 minutes before using (or 1 cup buttermilk)
- Mix the flour, baking soda, salt and rolled oats in a bowl.
- Mix in the milk and form a dough. Add a little extra flour if it’s too sticky and wet.
- Shape the dough and place it in a loaf pan.
- Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).