This Irish Soda Bread With Herbs is a delightful twist on the traditional quick bread, infusing the crumb with the bright, earthy notes of fresh dill, tarragon, and thyme. Unlike yeast breads, this loaf relies on baking soda and buttermilk for its lift, resulting in a tender, slightly dense texture that is perfect for soaking up soups or pairing with butter. The addition of fresh herbs provides a savory complexity that elevates it beyond a simple side dish. Ideal for autumn dinners or as a hearty accompaniment to stews, this bread is simple to mix and bake. It requires no rising time, making it an accessible recipe for weeknight cooking. Serve warm from the oven for the best flavor and aroma.
Irish Soda Bread With Herbs
Description
This Irish Soda Bread With Herbs is a delightful twist on the traditional quick bread, infusing the crumb with the bright, earthy notes of fresh dill, tarragon, and thyme. Unlike yeast breads, this loaf relies on baking soda and buttermilk for its lift, resulting in a tender, slightly dense texture that is perfect for soaking up soups or pairing with butter. The addition of fresh herbs provides a savory complexity that elevates it beyond a simple side dish. Ideal for autumn dinners or as a hearty accompaniment to stews, this bread is simple to mix and bake. It requires no rising time, making it an accessible recipe for weeknight cooking. Serve warm from the oven for the best flavor and aroma.Ingredients
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of the bread flour, chopped dill, tarragon, thyme, baking powder, salt, and baking soda. Break up any lumps in the leavening agents before adding.
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Mix on low speed for 2 minutes to evenly distribute the herbs and dry ingredients.
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In a separate stainless steel bowl, whisk together the buttermilk and vegetable oil until smooth.
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With the mixer running on low speed, gradually pour the buttermilk mixture into the dry ingredients.
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Continue mixing until the dough forms a cohesive ball, approximately 30 to 40 seconds.
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Scrape the dough away from the paddle, turn the dough ball over in the bowl, and mix on low speed for an additional 30 seconds to ensure even hydration.
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Flour a clean, dry work surface with the remaining 1 tablespoon of bread flour.
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Transfer the dough ball to the floured surface and knead by hand with the heels of your hands for about 2 minutes until smooth.
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Form the dough into a round loaf. Pinch a small handful of dough from the bottom and gently twist it to create a tighter base, being careful not to tear the loaf.
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Place the loaf, pinched side down, on a baking sheet lined with parchment paper.
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Whisk the egg yolk with 1 tablespoon of water to create an egg wash, then lightly brush the top of the loaf.
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Score the top of the loaf by cutting a 1/4-inch deep "X" with a sharp knife.
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Bake in the preheated oven for 50 to 55 minutes, or until the bread sounds hollow when tapped on the bottom.
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Allow the bread to cool completely on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1081.3kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 4.0g20%
- Cholesterol 136.8mg46%
- Sodium 5119.5mg214%
- Total Carbohydrate 190.2g64%
- Dietary Fiber 6.4g26%
- Sugars 6.8g
- Protein 36.8g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variations: Scallion Soda Bread: Replace the herbs with 1/4 cup thinly sliced scallions. Raisin Soda Bread: Replace the herbs with 1/3 cup raisins. Caraway Seed Soda Bread: Replace the herbs with 2 tablespoons caraway seeds.
Herbs Substitution: If fresh herbs are not available, you can use an equivalent amount of chopped fresh spinach, though the flavor profile will differ significantly. Dried herbs may also be used, but reduce the quantity by about one-third as they are more concentrated.
Kneading Tip: The dough must be kneaded vigorously by hand for about 2 minutes to develop the structure. This step helps create a tighter crumb.
Shaping Tip: Pinching and twisting the base of the loaf helps give the finished bread a taller, more defined shape. If this step is skipped, the loaf will spread out and be much flatter.
Storage: Store cooled bread in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
