A year round staple on the mountain.

Soda bread was actually first created by Native Americans, using the pearl ash that forms on wood after a fire to leaven their breads. The Irish later discovered and repeated the process in the 1930s - it’s now so commonplace in Ireland that it is most commonly referred to as “Irish” soda bread.

A soft wheat flour happens to be perfect for a soda bread, and the climate in Ireland really only works for these soft wheats. Throw in baking soda, which had become a commonplace staple around the 1930s as yeast was not yet readily available, and the bread really took off. It’s traditionally made with buttermilk, which, when combined with the baking soda, is a perfect leavening match. Buttermilk, soda, flour, salt, and that’s it! Technically, if you add anything else, it’s a tea cake. It is hands down our favorite St. Patrick’s day treat, so much so that we make a loaf pretty much once a month.

INGREDIENTS

4 cups flour

1 1/2 cups or so of buttermilk (or milk with some vinegar or acid added, let sit until it curdles)

1 teaspoon baking soda

1 teaspoon salt

INSTRUCTIONS

1. Mix dry ingredients.

2. Add buttermilk, stirring constantly, until it’s all mixed. If it’s too dry, add a bit more buttermilk, just a little at a time.

3. Put on a lightly floured surface, form into a ball. When it seems to be pliant, it’s ready. Place on a baking sheet, mark an X in the middle. Cook at 425 degrees for 45 minutes. It’s done when the top is golden and the house smells like bread.

NOTES

This recipe can easily be halved. Lots of fun stuff you can add to make them “tea cakes” and more delicious…

• raisins or blueberry raisins

• chocolate chips

• a bit of sugar

• bits of a hard cheese

• caramelized onions

• sun-dried tomatoes

• herbs