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Traditional Irish Soda Bread

This is the recipe that my great grandmother brought with her from Ireland in the late 1800’s. It’s a very, very common, everyday recipe. It’s uncommon, however, to those unfamiliar with the peasant lifestyle and the lack of extra ingredients. It’s extraordinarily bland, as were most Irish fares, and was made to accompany other foods like soups and stews. Traditional Irish Soda Bread requires but a few simple ingredients; flour, salt, baking soda and buttermilk: That’s it! All of the other things like nuts, raisins, onion and things like that, are not even remotely traditional. The most that might be added is a few tablespoons of molasses: As Nana would say, “For good little boys and girls.” And occasionally, I break from tradition and throw in a couple of tablespoons of caraway seeds. Sodium Bicarbonate, or baking soda as it’s commonly referred to, the Irish called it “Bread Soda,” started being used in bread making in Europe in the early 1800’s. It allowed even the poorest of peasants, or “Shanty Irish” as they were known (my lineage), to make a ‘raised loaf’ every day. This was not the bread of kings or lords. They ate bread made with yeast. Since a majority of the growers and keepers of yeast were the brewers and whiskey distillers, yeast was a very expensive commodity. It was out of the question for a majority of Irish households. Special note: Traditionally, there was never an “X” made on the loaf. It was always the sign of the Cross, acknowledging Him from which all gifts and blessing are from. This, like all food, is best when blessed, thanks given and shared with friends.