Happy St. Patrick's Day! I'll admit it's not typically a holiday I celebrate (green beer and Jello shots, yuck!) and now that I don't live in Chicago anymore, there are no bodies of water being dyed green to see. However, I was invited to a Paddy's Day-themed dinner party last night, and when I was asked to bring Irish soda bread, I decided to put my twist on the traditional recipe.
Irish soda bread has a rich history rooted in necessity and simplicity. It originated in Ireland in the early 19th century when baking soda (sodium bicarbonate) was introduced as a leavening agent. Before that, yeast was commonly used for bread-making, but it was harder to come by and required more time to ferment. Baking soda allowed people to make bread quickly using basic ingredients like soft wheat flour, buttermilk, and salt. The lactic acid in buttermilk reacted with the soda to create carbon dioxide, which made the dough rise.
Traditional Irish soda bread was a staple among poorer families, as it required only a few inexpensive ingredients and could be baked in a pot over an open fire rather than an oven. The classic round shape with a cross cut into the top is said to have been done for both practical and superstitious reasons - it helped the bread bake evenly and was also believed to ward off evil spirits.
Over time, regional variations emerged. In some areas, people added currants or raisins (often called spotted dog), while in others, the bread remained plain and hearty. Today, soda bread is a cherished symbol of Irish heritage, enjoyed both in Ireland and around the world, especially around St. Patrick’s Day.
I knew I wanted individual soda breads for this dinner party, and as I investigated recipes and comments, I found that many people did not care for the taste of caraway seeds. I love the flavor of caraway so I was determined to include them in my breads. I also thought about how the umami flavor punch of black garlic would be perfect with caraway.
I wasn't wrong!
If you aren't familiar with black garlic, I explain what it is, how it is made and some ways to use it in my conversation with Chef Matthew Brown of Black Garlic Market in Pensacola, Florida.
The texture of the garlic is so soft, you can easily mash them with the sides of a knife. It's easily mixed in with the buttermilk to add a lot of flavor to the soda bread.
I love this flavor so much, I made a compound butter with the black garlic to serve with the rolls. There was extra butter which I was sure to take home, so I'll be using that to top salmon, steak, mushrooms, eggs, vegetables and so much more over the next few weeks. See all of the ways I love to use this product in my previous post.
These individual breads are so good, you won't want to wait until St. Patrick's Day next year. Make them for any occasion!
Individual Irish Soda Bread
Yield: 12 breads
Prep: 10 mins
Bake: 20 mins
Total: 30 mins
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons granulated sugar
2 teaspoons caraway seeds, or to taste
1 large egg
1 cup buttermilk, yogurt, or sour cream
6 Tablespoons butter, melted
2 Tablespoons black garlic, cloves smashed into a paste
1. Preheat the oven to 400°F. Lightly grease a standard muffin pan.
2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, and caraway seeds.
3. In a separate bowl, whisk together the egg, buttermilk, melted butter and black garlic.
4. Quickly and gently combine the dry and wet ingredients with a large spoon; being careful not to stir too much. As soon as everything is evenly moistened, quit; further stirring will cause the breads to be tough.
5. Spoon the batter into the prepared pan (I use a portion scoop for consistency), filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
6. Bake the breads for 20 minutes, until a cake tester inserted into the center of a bread comes out clean. Remove them from the oven.
7. Cool the pan on a wire rack to cool for 5 minutes. Remove the breads from the pan and place on the rack to cool.
8. Serve with black garlic butter.
Black Garlic Butter
Yields: 8 Tablespoons
1 stick unsalted butter, softened
3 cloves black garlic, smashed
Salt
1. Mix all ingredients together and form into log. Wrap in plastic wrap, and chill.
2. Serve with soda bread.
Our St. Paddy's class has already happened, but like I said, you don't have to reserve these individual breads only for the holiday. They would be amazing with any kind of soup (learn how to make stock and turn it into soup in hands-on Essential Building Blocks), chili or the amazing seasonal menu we are featuring in hands-on Spring Dinner Party on Friday, April 11 at 6pm:
- Mixed Green Salad with Radishes and Goat Cheese
- Herb Crumb-Crusted Rack of Lamb with Parsley-Mint Pesto
- Shrimp Risotto with Peas and Parmesan
- Strawberry-Rhubarb Cobbler
Want to try Black Garlic Market products yourself? You can now purchase online!
Individual Irish Soda Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons granulated sugar
- 2 teaspoons caraway seeds, or to taste
- 1 large egg
- 1 cup buttermilk, yogurt, or sour cream
- 6 Tablespoons butter, melted
- 2 Tablespoons black garlic, cloves smashed into a paste
- 1 stick unsalted butter, softened
- 3 cloves black garlic, smashed
- Salt
Instructions
- Preheat the oven to 400°F. Lightly grease a standard muffin pan.
- In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, and caraway seeds.
- In a separate bowl, whisk together the egg, buttermilk, melted butter and black garlic.
- Quickly and gently combine the dry and wet ingredients with a large spoon; being careful not to stir too much. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
- Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
- Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven.
- Cool the pan on a wire rack to cool for 5 minutes. Remove the muffins from the pan and place on the rack to cool.
- Serve with black garlic butter.
- Mix all ingredients together and form into log and chill.
- Serve with soda bread.
