Irish soda bread is one of my favorite baked goods and one of my favorite traditions in baking. Just as Christmas cookies belong to Christmas, Irish soda bread belongs to St. Patrick’s Day. I bake it once per year. If you work with me, you’ll probably get a slice of bread every year. My mom would bake one or two loaves per year and we girls would gobble it up with breakfast, or as a snack, or as dessert. I recall having a hard time getting the batter to stick entirely. It took quite a few years of practice before mixing the ingredients wasn’t an entire arm workout. Practice makes perfect.
What is the origin of Irish soda bread? Soda bread is a traditional bread baked in poorer countries, and was very common during the Irish potato famine. The Irish didn’t invent it, but they’re known for it. The traditional recipe calls for basic ingredients: flour, baking soda, soured milk, and salt. The baking soda took the place of yeast. Loaves were baked on the griddle of an open hearth. The traditional cross in the loaf made before baking was to ward off the devil and protect the household. (Read more here.)
The recipe that my mother and grandmother passed on to us girls is not exactly traditional. Our recipe calls for sour cream, baking powder, sugar, and raisins. However, it’s tradition to me.