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Irish Soda Bread Recipe - Paula is kicking off her St. Patrick's Day celebration by making Irish Soda Bread! It can be made savory or sweet, but, today, Paula shares a sweet Irish Soda Bread recipe.
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0:00
- So y'all, this is celebrating
0:05
the beginning of St. Patrick's week for us.
0:09
And I don't know if y'all know this,
0:11
but Savannah is a huge Catholic population.
0:17
And let me tell you something right now,
0:20
they take it so serious, and one is standing
0:25
over Eddie's shoulders. (Theresa laughs)
0:27
Theresa was born and raised here,
0:30
and she lives and dies by St. Patrick's Day.
0:34
So tell us what you do.
0:36
(Paula laughs) - Oh, gosh.
0:38
- I couldn't believe it when she told me everything she did.
0:41
- [Theresa] Well, it is a big Irish Catholic community-
0:43
- Yeah. - And St. Patrick's Day
0:46
has become a very traditional for the Irish families-
0:50
- Yes, yes. - In Savannah.
0:51
And we actually have Irish communities
0:54
that have Irish organizations
0:58
that the men and women are part of.
1:01
They march in the parade.
1:02
We're idiots and many of us get up at 4:30
1:05
(Eddie laughs) in the morning
1:06
and set up our parade. - Well, I'm Scot-Irish.
1:07
Can I get in with y'all? - Absolutely.
1:09
- (laughs) And I'm married to a Catholic.
1:14
- [Theresa] I hate to say because it is a big party-
1:16
- It is. - But it's also
1:17
a very traditional celebration for us, it's not just about,
1:22
St. Patrick was- - Right,
1:23
it's a religious holiday. - It was,
1:25
and St. Patrick was the saint- - For the Catholics.
1:27
- Who is supposed to be known
1:30
for driving out the snakes in Ireland,
1:34
and they laugh about it because they say it's very cold.
1:36
The water all around Ireland is
1:38
very cold- - It's very cold.
1:39
- And snakes don't really live in there,
1:41
but the concept is (Paula laughs)
1:42
he got rid of, I guess, all of the evil.
1:45
- Okay. - So the shamrock is
1:48
actually the Irish sign, and it's
1:52
three almost hearts- - Yeah.
1:54
We're shamrocking today, y'all.
1:56
- [Theresa] It's the Father, Son, and Holy Spirit.
1:59
- Okay, okay. - Is the meaning behind that,
2:01
so that's become really big. - Okay, okay.
2:03
- [Theresa] So some of the dishes
2:04
that we're gonna be cooking this week are
2:06
all very traditional-
2:08
- Yes, yes. - In Ireland.
2:10
- [Theresa] But we in Savannah think
2:12
that we're pretty spiffy. - We still making
2:13
a biscuit, y'all, (laughs) (Eddie laughs)
2:16
but in Ireland, they make soda bread.
2:20
And Theresa being an expert
2:25
on Saint Patrick's Day things,
2:30
this all started with the big famine
2:33
that took place in Ireland.
2:35
They wanted their bread,
2:37
but there were so many things that they couldn't get,
2:41
so they had to come up with a way to make bread
2:46
without all the leavenings and all that.
2:54
- [Theresa] This was a Native American recipe
2:56
to start with. - Okay.
2:58
- [Theresa] And then when the famine came in,
3:00
they built around it,
3:05
and this has become a basis of a four ingredient-
3:08
- So they actually learned it
3:10
from the American Indian- - Right.
3:11
- Or Native Americans- - Right.
3:14
- Whatever the correct
3:15
term is. - But they made it really big.
3:16
I mean, the Irish, it's served with everything.
3:19
- Yes, really, and they use this bread
3:23
to sop up anything, don't they?
3:24
- And you can make it sweet or savory,
3:26
and of course, we've chosen to make it a little sweet.
3:29
- Yes, we got a little sugar here.
3:32
And so thank you, Native Americans,
3:36
for sharing the recipe
3:39
with these Irish folk.
3:43
It meant a lot to them.
3:45
And so we have got four cups
3:49
of all-purpose flour right here, y'all.
3:52
I think a half a cup of sugar, I can't remember.
3:56
- I'll help with you- - Let me put on my eyes.
3:58
(laughs) Oh, you wanna help me?
4:00
Okay, yay. - I will.
4:02
So it's gonna be four cups of all-purpose flour.
4:06
We're gonna put in a third of a cup of sugar,
4:08
two teaspoons of baking soda- - Okay, in go the sugar.
4:13
- The baking soda. - In goes the baking soda,
4:16
not powder, because we're using buttermilk.
4:19
- [Theresa] Right, and a half a teaspoon of salt.
4:22
- And, like everything else I got, y'all,
4:26
(laughs) my pastry cutter's in storage.
4:31
- [Theresa] I went looking for a pastry cutter.
4:33
- Did you? - I should've gone to Walmart,
4:35
but I tried the grocery stores, I tried other places.
4:38
- Yeah- - The Dollar Store-
4:38
- I'm surprised- - Other places, nothing.
4:40
- Because the grocery stores, really,
4:45
they have a pretty good little kitchen department now.
4:48
All right, so next goes-
4:50
- [Theresa] Now you're gonna add
4:51
the butter. - A fourth of a cup
4:52
of butter. - You didn't do the salt yet.
4:53
- Ooh, thank you, Eddie!
4:55
Takes a village to (laughs) keep
4:59
this nut bucket going. (laughs)
5:02
- [Theresa] So now you do the butter and you cut in.
5:03
- Okay, so- - With the fake pastry cutter.
5:06
- (laughs) We're putting in a fourth of a cup
5:09
of cold butter,
5:14
and this is probably the way a lot
5:17
of folks did it way back when, I don't know.
5:22
Just used what they had, a knife and a fork, and we wanna-
5:26
- We're gonna need to make that down to a pea size,
5:28
because this is probably- - Yes.
5:31
- [Theresa] The most intense part of it.
5:34
- Yes. (laughs) - So I say we let them,
5:37
we'll come back and see them
5:38
in a few minutes. - Okay, yes.
5:39
We want it like most bread recipes,
5:43
when it comes to the butter and the flour.
5:45
We want it to look like about the size of an English pea.
5:49
- So we'll be back. - So we won't torture y'all.
5:52
So while I was cutting in that butter into our flour, y'all,
5:57
I went to get me a spatula, and look,
6:00
Theresa had these for me, so I'm gonna put that one back,
6:04
let the chick stay.
6:05
So let me tell y'all what I wound up doing.
6:09
Since I didn't have a pastry cutter,
6:11
I wound up, finally, just doing this with my hands.
6:16
And there's not much butter for this much flour,
6:21
so it worked out good doing it that way.
6:25
All right, now I'm gonna put in our caraway seeds.
6:28
How many are we putting in, Theresa?
6:29
- [Theresa] That's a tablespoon.
6:32
- And the raisins? - It says the buttermilk,
6:35
raisins, and caraway seeds. - Okay, so maybe I better stop
6:38
right there and go ahead.
6:40
It's been so long since I've made this recipe.
6:43
All right, our oven.
6:45
Looks like a bunch of fleas in there.
6:47
Doesn't it, almost? (laughs)
6:51
All right, I'm gonna start
6:56
with one cup of buttermilk,
7:04
and I'm gonna add another three fourths of a cup
7:08
of buttermilk and I'm gonna start mixing, mixing, mixing.
7:15
So that was one and three fourths cup of buttermilk.
7:19
And now I'm gonna add my cup of raisins.
7:23
I just love, love, love, love, love oatmeal cookies
7:26
because of the raisins.
7:28
They really give it a wonderful, sweet taste,
7:34
and I love it in regular oatmeal,
7:38
oatmeal cookies, carrot cakes. (laughs)
7:44
So we're just gonna mix this up
7:49
until it's like a shaggy biscuit. (laughs)
7:55
So I guess we just have
7:56
to imagine our dog looking shaggy,
8:00
and that's the way we're gonna try
8:02
to get our biscuit dough.
8:04
Okay, so this is what I would call a shaggy biscuit.
8:13
Got a little dry flour in the bottom.
8:17
So now I'm gonna bring it over here
8:20
to our cutting board,
8:23
and I'm gonna spread a little flour out.
8:27
And I tell you to need this
8:31
for 20 seconds.
8:34
So we're definitely not gonna over-knead this bread.
8:42
So I wonder what they would put in this, Theresa,
8:45
if they were making a savory.
8:50
- [Theresa] I bet they wouldn't,
8:52
well, I don't know if you would-
8:53
- I mean, would it be garlic? - Really have to put,
8:55
well, yeah. - I'd love to know.
8:58
- [Theresa] Well, they do say,
8:59
'cause I read a little bit about the Irish soda bread
9:01
before we made it.
9:04
They say that this is like, I call it a pound cake,
9:07
because, in my world, everybody I know has a pound cake-
9:11
- Has their own. - Has their own version
9:12
of a pound cake.
9:14
They say in Ireland that every family has their own version
9:18
of how they do it. - Yes, I bet.
9:20
- [Theresa] I think we do it mostly in the States
9:22
with the sweet because, again,
9:24
we're doing it around celebrations,
9:27
and they do say that the Irish soda bread,
9:30
it gets made the most
9:33
during the St. Patrick's Day. - The St. Patrick's Day.
9:35
- [Theresa] Working up to St. Patrick's Day.
9:36
I don't know if that's true or not.
9:38
Somebody from Ireland might be able to tell us that.
9:40
- [Paula] Okay, well, this is looking really, really good.
9:53
- [Theresa] I think I love St. Patrick's Day
9:55
because, for me, it's all about traditions-
9:57
- Yes. - And I feel like everything
9:59
that we're gonna be doing this week are
10:00
a lot of the traditions that-
10:03
- I bet, when you were in high school,
10:07
St. Patrick's Day,
10:08
I would say you could not count the fun y'all had,
10:12
(laughs) between the beach and downtown and parades.
10:18
- [Theresa] When I worked for Disney,
10:20
it was more important for me to get St. Patrick's Day off
10:24
than it was, and this sounds bad and I love my family,
10:27
but Christmas and Thanksgiving (Paula laughs)
10:31
because, honestly, it was the one time of the year
10:35
that I knew I was gonna get to see everyone,
10:37
from my grandparents all the way down-
10:40
- Yes, and your friends. - To my best friends.
10:42
- [Theresa] And then all the way in between.
10:46
- [Eddie] Well, when I first moved here, I had no idea
10:49
that Savannah celebrated (Paula laughs)
10:51
the way they did.
10:52
And I remember, I mean, I was just a college student, and-
10:54
- Yeah, poor little old Yankee boy college student!
10:59
- [Eddie] I walked outside and there were
11:01
(Paula laughs) just a gazillion people
11:03
on the street that just (snaps fingers) appeared,
11:05
and I was like, "Where are these people coming from,
11:07
"and what are they (laughs) doing here?"
11:08
- [Theresa] Well, and some people think
11:09
it's like a Mardi Gras, and it is.
11:11
If you're down on River Street-
11:12
- It kinda is. - And you're not a local,
11:15
you're gonna see an entirely wild side
11:17
of what St. Patrick's Day is- - Yes.
11:19
- But I am here to tell you- - Which is totally different
11:22
from the locals.
11:23
- [Theresa] There is a very local tradition
11:25
that is picnicking and it is merriment.
11:29
There's merriment involved- - Yes.
11:31
- But the parade- - There's some highballs,
11:33
ain't it? (laughs) - There's some,
11:35
little beer, malt.
11:38
It is the best day of the year, and I'm so upset
11:41
this'll be the second year in a row we haven't had it.
11:43
- I know, and it's been called off this year
11:45
because of that dad-gummed COVID, but I lived
11:53
on Abercorn on Calhoun Square.
11:58
I was the first house in the parade,
12:02
and, course, I had the balcony.
12:03
- [Theresa] See, if I had known you back then.
12:05
(Theresa exclaims) - Honey, I'd have had you in.
12:08
Well, let me tell you something.
12:09
I invited everybody and his brother
12:13
to my house for breakfast.
12:17
I woke up St. Patrick's Day morning so excited
12:21
about getting in my kitchen and cooking.
12:25
I had the worst stomach virus,
12:30
probably, of my life,
12:33
but somehow, I got that breakfast cooked,
12:36
and I said, "There, y'all have at it,"
12:39
and I had to go to bed, just throwing up, I mean,
12:44
and the one St. Patrick's Day
12:46
that I was so, so, so excited
12:48
about sharing it with my friends.
12:51
- Well, don't worry- - I spent it in bed. (laughs)
12:53
- [Theresa] I shared many for you with many friends.
12:56
- But what a perfect house
12:58
that little house was. - Oh, yeah.
13:00
- And when I say little, I mean little.
13:02
All right, now we're gonna take our bread.
13:10
- And the X is a big thing. - Yes, yes.
13:16
- After you brush it. - Yeah,
13:18
I'm gonna flour my knife,
13:21
and I'm actually using a knife,
13:25
it's like a little steak knife.
13:29
All right, I have got my egg.
13:33
(laughs) It's now stuck.
13:37
And my cream.
13:40
- [Theresa] And that's one tablespoon.
13:42
- [Paula] Yeah, one tablespoon, just enough
13:44
to make our bread pretty and shiny.
13:54
And that egg yolk is gonna make it turn
13:58
a pretty light brown.
14:03
That yolk had dried a little bit
14:06
while we were sitting here talking, all right.
14:12
So just like any other bread we were making,
14:17
we're gonna just brush in with a little bit more love.
14:25
So this was great that the Irish learned
14:28
how to make this bread,
14:32
and they probably made it with even fewer ingredients
14:37
than we've made this today.
14:39
- [Theresa] Yeah, I think they soured milk back in the day.
14:41
- Yeah, yeah. - So that that would've been
14:42
the buttermilk, and then it would've just been-
14:43
- Yes. - Your flour.
14:45
- [Paula] Yes, and I wonder
14:47
if they really used caraway seeds.
14:49
I don't know. - Oh, no.
14:50
I think those were all added
14:51
to set them off. - Yeah, yeah.
14:56
Where they would've gotten a caraway seed.
15:01
Okay, so this is beautiful.
15:05
- [Theresa] That's about a loaf for Eddie and a loaf for me.
15:08
- Yes! - We left Paula out.
15:10
- Oh, that's all right.
15:11
Fat girl don't need no bread, (laughs) all right.
15:18
So we're gonna do a big X,
15:26
and that blade comes in handy.
15:30
I'm wondering if, maybe,
15:39
I'm gonna see which works the best.
15:43
It's tit for tat.
15:47
I think the blade, though, works the best,
15:50
so I'm going back to the blade.
15:58
(exclaims) I'm cutting through those raisins.
16:03
(Paula sings)
16:09
There's nothing like the baking of fresh bread.
16:16
Okay, that looks pretty good, doesn't it?
16:21
- [Theresa] Now it tells you to bake it
16:23
at 400 for 30 minutes,
16:26
but it does say you need to watch it.
16:30
- [Paula] Absolutely, this oven cooks so fast, Theresa.
16:35
- [Theresa] And they also say
16:36
that your top could start turning a little brown,
16:38
so if it does, not to panic, to just put
16:40
some tin foil over it. - Just cover it.
16:43
- [Theresa] But that you want your cake stick
16:46
to come out clean. - I'm coming back
16:47
and pouring a little of the yolk and cream
16:53
because you could see where the flour was,
16:57
so I want that to all get toasty brown down in there.
17:00
Let me see what I've done.
17:05
Okay, so in the oven it goes.
17:17
Whoa, we got to find something
17:19
to sop up with this (laughs) bread, y'all.
17:23
Okay, so, whoa, uh-oh.
17:26
I was thinking I had it on the big tray,
17:29
but I decided to use the little one,
17:32
which is just perfect.
17:35
And we're gonna put that
17:37
on our middle rack of our oven,
17:41
preheated at 400 degrees.
17:46
All right, y'all, our bell just rang,
17:50
and like they say, the proof is in the pudding!
17:55
Look at that, Eddie.
17:58
- It smells so good. - Look.
18:01
And I came over with my bread knife,
18:02
'cause you know what I'm gonna do.
18:07
I stuck it with a toothpick and it came out clean,
18:12
so it's probably best
18:13
to let this cool a little bit.
18:23
All right, let's see.
18:31
There we go, we got it out.
18:34
It has been so long since I had this.
18:36
Look at that, y'all.
18:40
Come look, Theresa.
18:42
It just turned out beautiful, and remember,
18:47
we made the sweet version-
18:53
- (exclaims) Lots of butter. - With a little sugar
18:55
and the raisins,
18:58
and I think we used five tablespoons of butter,
19:01
gotta be three quarters of buttermilk,
19:05
four cups of flour.
19:07
- [Theresa] Tablespoon of the caraway seeds.
19:10
- [Paula] Yes.
19:11
- [Theresa] Little salt.
19:13
- [Paula] (laughs) That butter is so hard,
19:18
but I'm gonna try to cut us a bite.
19:21
It's very, very hot.
19:26
So there's not much butter in this recipe,
19:31
so y'all know we gotta have some butter. (laughs)
19:36
Let me get out my good China. (laughs)
19:43
And we'll have some.
19:48
Uh-oh, it's so hot to cut, all right.
19:55
Who would like some? (laughs)
19:58
Look, Eddie got the piece with a chunk of butter.
20:00
- I did, it's falling apart. - Get it, Eddie.
20:06
- Good stuff. - Yum,
20:09
and look how moist it is.
20:12
- And that's surprising, with that little bit of butter.
20:16
Now from what I understand,
20:21
like biscuits or pound cake here in this country,
20:24
everybody's got their own version
20:26
of this soda bread,
20:31
but this is our version, so check it out.
20:34
You can go on the web and- - We'll have a link.
20:41
- And I know they were so proud learning how to cook this.
20:46
It's delicious, there you go, Eddie.
20:50
You get the last piece.
20:54
And I love the caraway seeds, what they do to it.
20:57
A nutty little taste.
21:00
So Happy St. Patrick's Day.
21:03
Y'all go kiss a Blarney Stone? (laughs)
21:08
Go kiss a Blarney Stone.
21:11
Do you know Savannah has the second largest celebration
21:15
of St. Patrick's Day in the country?
21:18
People are so surprised by that,
21:20
but everybody will be cutting back this year,
21:23
(smacks lips) but Happy St. Patrick's Day to all of y'all!
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