When it comes to breakfast (or lunch) (or dinner) on St. Patrick’s Day, I like to whip up a quick traditional soda bread. But as soon as I get the dough together, I go all non-traditional on it. I cut the dough into wedges…as they make the perfect portion…before baking it.
As a child, wearing green and avoiding getting pinched were all I ever thought about when March 17 rolled around. I thought it was pretty cool to see my name on the bulletin boards or classroom doors. “Erin Go Bragh!” It made the eight-year-old me feel special!
As I got older and learned more about the holiday and the traditions of Ireland, I came to appreciate the corned beef and cabbage and a traditional Irish stew, and eventually the traditional Irish soda bread. I’ve made it a number of ways, but these wedges are my favorite!
It’s a traditional recipe, made in a non-traditional way…enjoy!
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp cream of tarter
- 1 tsp baking soda
- 1 cup buttermilk
- Butter and jam
- In a large mixing bowl, sift together the flour, salt, cream of tartar and baking soda. Once sifted, make a small well in the center and whisk in the buttermilk.
- On a lightly floured surface, lightly knead the dough and form it into a one inch thick disk, about five to six inches in diameter.
- Cut the disk into six equally sized wedges.
- Place the wedges into a lightly greased pie plate or other small glass baking dish.
- Bake at 400 F for 10 to 12 minutes, or until cooked through in the middle.
- Serve Irish soda bread wedges warm with butter and jam.
Erin Go Bragh!
Do you do anything special for St. Patrick’s Day, besides wear green and avoid being pinched?