You don't need to be a skilled baker to make Irish soda bread—heck, you don't even need to be Irish! All it takes is a few pantry ingredients and a good to make this traditional baked good. That's right, there's no yeast required and no waiting for the dough to rise! Come spring, it's a for any celebration, but this raisin- and cranberry-studded loaf makes a delicious addition to bread baskets any time of year. No matter when you bake it, follow Ree Drummond's advice on how to best enjoy Irish soda bread: Slathered in lots of butter and jam!
Is Irish soda bread really Irish?
You may be surprised to learn that the first people to make soda bread weren't so Irish after all! Thank the Native Americans: they used a natural form of soda to help make the bread rise without the use of yeast. It wasn't until baking soda became readily available in the mid 1800s that the Irish began baking it. That's not to say that it didn't become a popular recipe for many Irish families. The humble bread quickly became a household staple that's still today baked for St.
Patrick's Day.
What does Irish soda bread taste like?
Soda bread has a mild flavor that's similar to a biscuit, thanks to its signature tang from . In Ireland, Irish soda bread recipes are often made with currants rather than raisins (some Irish Americans call it "currant bread"), but currants aren't always easy to find, so this recipe calls for a duo of golden raisins and dried cranberries for a touch of sweetness.
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