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Read by Michael Flamel
As a boy, I marveled at how quickly my father could whip up a loaf of Irish soda bread. With no yeast to fuss over, this hearty bread seemed like magic, transforming from pantry staples to a warm, crusty masterpiece in under an hour. When Gail suggested we try baking it together, we decided to infuse the recipe with our own garden-grown ingredients—fresh chives and a sprinkle of rosemary—to make it uniquely ours.
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Irish Soda Bread: A Baker’s Bond with the Past
Enjoy the rustic charm of this Garden Herb Irish Soda Bread. Made with chives and rosemary, this quick and easy bread is fragrant and flavorful. Baked to golden perfection and brushed with melted butter, it’s a delightful accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 8-10 1x
- Category: Bakery
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
- 2 tablespoons fresh chives, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- Stir in the buttermilk, chives, and rosemary until a dough forms.
- Turn the dough out onto a floured surface and knead gently for 1-2 minutes, forming it into a round loaf.
- Place the loaf on the prepared baking sheet and score a deep cross into the top.
- Brush with melted butter and bake for 35-40 minutes, until golden brown and hollow-sounding when tapped.
- Cool slightly before slicing.
Notes
Serving Suggestions
Spread with salted Irish butter and enjoy with a hot cup of tea.
Pair with smoked salmon or a hearty Irish stew for a comforting meal.
Toast slices and drizzle with honey for a sweet treat.
Every loaf of soda bread is a tribute to Ireland’s resourceful bakers and a reminder of the comforting power of homemade bread. ❖
Oh gawd, you just had to do this to me! I love this bread and will try your recipe, but no diet now. I make one somewhat similar but it calls for currents, I substitute them with dried cranberries and it’s also delicious, but to think of chives and rosemary, has to be scrumptious! Thank you for this different version of a much loved and easy to make bread!