By Emma Murphy, contributing writer

There’s some controversy over whether the “Irish soda bread” we enjoy on St. Patrick’s day is actually Irish.  Many people contend that it’s an American creation. Others say that the Irish soda bread we know and love is an Americanized shadow of an Irish original.

Dean & DeLuca spotted dog bread

What is traditional Irish soda bread?
Soda bread appeared on the scene in Ireland in the 1840s, long after St. Patrick passed on March 17th, 460 AD. Traditional Irish soda bread is made of flour, salt, buttermilk, and baking soda—and that’s it. The baking soda acts as a leavening agent, and it’s where the “soda” in the bread’s name comes from.

The basic table bread became extremely popular in Ireland in the late 1800s because it was relatively inexpensive to make. To cook the bread, the Irish placed the dough in a bastible, a large, cast-iron pot with a lid, and put the pot right onto hot coals or into a turf fire. (Turf is a fuel like coal. It is dried, compressed vegetation.)

Does traditional Irish soda bread have raisins in it?
No. Soda bread with raisins in it is called “spotted dog” or “railway cake.” Raisins and other dried fruit would have been luxury items in Ireland in the 1800s. If they had them to spare, women may have incorporated raisins and perhaps a bit of sugar into their bread as a special treat.

Is soda bread still eaten in Ireland today?
Yes, I recently visited Dublin, Cork, and Kinsale and found soda bread to be available in many shops.

Here’s an easy Traditional Irish Soda Bread Recipe
Yield: 1 loaf, about 8 servings

Ingredients:
3 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk

Directions:
Preheat oven to 425 degrees Fahrenheit. Lightly sprinkle a baking sheet with flour. Mix flour, baking soda, and salt in a large bowl. Gradually mix in buttermilk until the dough is moist. Gather dough into a ball. Do not overwork the dough. The more you handle the dough, the tougher it becomes. Place the dough onto your floured baking sheet. Using a sharp knife, cut a X into the top of the ball of dough. The cuts should be about ½ inch deep and extend almost to the edges of the dough ball. Bake for about 35 minutes, until the bread is golden brown. When you remove the bread from the oven, tap the bottom with your finger. If you hear a hollow sound, the bread is finished baking. Let cool for a few minutes. Serve warm with butter.

Browse Timeline

• « Regional Portuguese Cuisine
• » Spring Produce Recipe Contest