Buttermilk Irish Soda Bread with Fennel Pollen

TABLE Magazine loves Irish Soda Bread. Not only is it easy to make, but it’s great with just about any meal for St. Patrick’s Day or really any time of year. We recommend that you enjoy our Buttermilk Irish Soda Bread with Fennel Pollen over breakfast or brunch with butter, preserves, and coffee, or invite it to dinner with lamb stew or your favorite braised meat.

What is Irish Soda Bread?

St. Patrick’s Day is an Irish-American holiday much more than an Irish holiday, but people enjoy it all over the world and is a great way to learn more about Irish culinary traditions. With flour, salt, baking soda, buttermilk, and a hot oven as the only ingredients you need, this is a simple recipe made of things you probably already have in your kitchen. It doesn’t even require any yeast! Many Irish families have their own tips and tricks for making it, so ask a friend or call up your Auntie Bridget if you happen to be Irish yourself. 

Buttermilk Irish Soda Bread with Fennel Pollen

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• Author: Stephanie Sullivan

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Description

Get the luck of the Irish from this bread!

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Ingredients

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• 4+ cups flour (add more if needed)
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking soda
• 4 tbsp butter
• 1 large egg, lightly beaten
• 1¾ cups buttermilk
• ¼ tsp fennel pollen

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Instructions

1. Preheat oven to 425°F. Whisk together 4 cups of flour, sugar, salt, and baking soda in a food processor.
2. Cut the butter into pieces and add to the processor. Pulse 10-12 times to incorporate into the flour.
3. Mix buttermilk and egg; add to processor along with fennel and process until dough comes together and pulls away from sides.
4. Turn dough onto well-floured and form a dough mound. Dust hands with a little flour, then gently knead the dough just long enough to form a round loaf. If the dough is too sticky to work with, add a little more flour. Do not over-flour or over-knead!
5. Transfer dough to a medium, lightly greased cast-iron skillet. Using a serrated knife, score top of dough about 1½“ deep in an “X” shape.
6. Transfer to oven and bake at 425°F until bread is golden and the bottom sounds hollow when tapped about 35-45 minutes. You can check for doneness by listening to the loaf or by inserting a skewer into the center. Best when eaten warm and just baked.

Recipe by Stephanie Sullivan 
Photography by Heather Mull

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