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Irish Soda Bread

March 13, 2011


Leprechauns, castles, good luck and laughter 

Lullabies, dreams, and love ever after.

Poems and songs with pipes and drums

A thousand welcomes when anyone comes.

That’s the Irish for you!

I kept this bread plain and simple and did not add the cloves or raisins.  It did not look perfect but it was an “absolutely delicious” accompaniment to all the other flavors of the meal.   This was the last thing I made before guests arrived and of all things this could have been the calamity of the night!  I forgot to buy the buttermilk, a substitute of vinegar and milk was used.  While reading the recipe I realized the email Matt had sent me that part of it was not there regarding the temperature and time to bake, found a compatible recipe in a cookbook and felt relieved.  When the dough was mixed I could not find the pan I had planned on using (there will be a sign-out sheet for borrowed pans), so I used a deep dish pie plate and “watched”  it bake.  Success!  I am sure I will hear from Matt and he will tell me how it should look. 


Irish Soda Bread


  • 4 C. Flour (white or wheat)
  • 1 t. Baking Powder
  • 1 t. Baking Soda
  • 1 t. Cream of Tartar
  • 1 t. Salt
  • 1 t. Sugar
  • 1 Egg
  • 4 oz. Butter
  • 1 1/2 – 2 C. Buttermilk
  • Optional / 1 C. Golden Raisins
  • Optional / 1 t. Powdered Cloves
  • Preparation

    1. Whisk dry ingredients in a bowl
    2. Combine softened butter and egg
    3. Add to dry ingredients
    4. Pour in most of the buttermilk and with one hand stir in a full circle (adding more buttermilk as necessary)
    5. When it all comes together turn it out on to a floured board and knead lightly for a second.
    6. Pat the dough into a round and cut a cross on it
    7. Bake in a 450 degree oven for 15 minutes
    8. Turn oven down to 400 degrees and bake for an additional 20-30 minutes
    9. Cool on a wire rack

      Recipe from Matt’s mother, Julia Barrett Mulvey





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