Irish soda bread is a quick bread traditionally made on a cast iron griddle over an open fire, using what appear to be quite odd ingredients. When I was invited to participate in the Fire Fork Feast event in Nashville recently, organized by Over the Fire Cooking, I was excited to connect with my old school heritage style of cooking. There is no yeast in soda bread, with the leavening agent instead being a combination of bicarbonate soda and buttermilk so it’s ideal for camp fire style cooking. The result is a uniquely delicious and light bread that worked really well with the Guinness Oysters we served. I really loved cooking with Lodge Cast Iron ware and the Dutch oven makes this style of cooking easy and fun too (especially when you share the experience of cooking with friends and family…. and a big welcoming fire)! Here’s the recipe for you to try!
Below is a link to Lodge Cast Iron cookware – I just love cooking with this fabulous cookware.
Soda bread bannock ingredients:
- 1 lb. (4 cups) all purpose lour (sifted)
- ½ tsp. salt
- 1 tsp. baking soda (sifted)
- 1 Tbsp. sugar
- 16 fl. oz. (2 cups) buttermilk
- 1 egg (beaten)
- 1 Tbsp. Irish butter (melted)
How to make it:
- Preheat the Dutch oven in the fire (charcoal briquettes should be white) and place briquettes on top of the lid Cut a circular piece of parchment paper to line the dutch oven and grease it lightly.
- Meanwhile measure all the dry ingredients together and sift to incorporate as much air as possible.
- Make a well in the center of the flour and add enough buttermilk and melted butter to get an easily handled soft dough.
- Knead very lightly and form into a circle then make a cross in the center using a knife and place on the parchment paper.
- Using the Lodge Cast Iron lid lifter remove the lid and set the bread inside the dutch oven pot. Using the Cast Iron Lid lifter replace the lid and add heated briquettes on top before setting in the open fire.
- Bake for about 40 to 45 minutes until the bread is baked.
- Remove the bread from the Dutch Oven and slice and serve warm with butter.To test, gently tap bottom of bannock (bread is ready when it sounds hollow).
Judith the Irish foodie