Twisted Herb Irish Soda Bread

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 8
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This Twisted Herb Irish Soda Bread brings a flavorful twist to the classic recipe by infusing it with fragrant herbs. It's a quick bread that’s perfect for those who crave homemade goodness but are short on time. With its rustic charm and easy steps, you’ll have a delicious loaf on your table in no time.

Ingredients for Twisted Herb Irish Soda Bread

All-purpose flour forms the base of the bread, providing structure and texture. Baking soda is the leavening agent that helps the bread rise without yeast. A pinch of salt balances the flavors. The dried herbs — rosemary, thyme, and oregano — infuse the bread with aromatic notes, making each bite a little more interesting. Unsalted butter adds richness and a tender crumb. Buttermilk not only contributes to the bread’s moistness but also reacts with the baking soda for that crucial rise. Finally, a dash of apple cider vinegar sharpens the flavor and further activates the baking soda.

Tips & Tricks

  • If you don’t have buttermilk, make a substitute by mixing 1 3/4 cups milk with 1 tablespoon lemon juice or white vinegar.
  • For a more pronounced herb flavor, increase the herbs by a quarter teaspoon each.
  • Use a serrated knife to slice the bread for cleaner cuts.

Serving Suggestions

This herb-infused bread pairs beautifully with hearty soups and stews. Try it with a hot bowl of creamy potato soup or a rich beef stew. It's also delightful toasted with a smear of butter or garlic-infused olive oil.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, but you'll need to triple the amount since fresh herbs are less concentrated.
How should I store leftover soda bread?
Wrap it tightly in plastic wrap or store it in an airtight container for up to 3 days at room temperature.

Twisted Herb Irish Soda Bread Recipe Walkthrough

First, preheat your oven to 425°F (220°C). While it's warming up, line a baking sheet with parchment paper to prevent the bread from sticking. In a large bowl, whisk together your dry ingredients: flour, baking soda, salt, rosemary, thyme, and oregano. This ensures everything is evenly distributed.

Next, add the softened butter to the flour mixture. Use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. This step helps create a flaky texture. Pour in the buttermilk and apple cider vinegar, stirring until the dough just comes together. Be careful not to overmix, as this can make the bread dense.

Turn the dough out onto a lightly floured surface. Gently knead it a few times to shape it into a round loaf. Place the loaf on your prepared baking sheet, and with a sharp knife, cut a deep cross into the top. This traditional step allows the bread to expand as it bakes.

Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. This is a good sign that it's fully cooked. Let it cool on a wire rack before slicing. Patience here pays off, letting the flavors settle and making it easier to slice.

Why You'll Love This Recipe

  • No yeast required – it’s fast and fuss-free.
  • Herb-infused for a delightful flavor boost.
  • Perfect for pairing with soups, stews, or simply with butter.
  • Great for beginners and seasoned bakers alike.

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons unsalted butter, softened
1 3/4 cups buttermilk
1 tablespoon apple cider vinegar

Step-by-step Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, rosemary, thyme, and oregano.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the buttermilk and apple cider vinegar until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and knead gently to form a round loaf.
6. Place the loaf on the prepared baking sheet and cut a deep cross into the top with a sharp knife.
7. Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
8. Allow to cool on a wire rack before slicing and serving.

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