Pan Cooked Irish Soda Bread
A true Irish classic! There are countless slight variations on this recipe, but much like sour dough bread they all draw their roots from the same basic recipe. This one is a breeze to whip up, ready in minutes, and prepared on a griddle.
It’s lovely served with jam and butter or meats, or simply on its own. Enjoy, it’s Irish through and through (plus you can easily multiple this recipe for larger crowds).
Pan Cooked Irish Soda Bread
1cup buttermilk
½ tsp salt
1 tsp baking soda (sodium bicarbonate)
1cup self-rising flour
Combine all ingredients together and place on a floured surface. Knead the dough mixture for about 4 minutes then shape into an 8-inch ball. Flour a sharp knife and slice the ball into 4 equal sized quarters.
In a lightly floured or non-stick griddle (frying pan) over medium high heat place the 4 dough portions in the pan. Cook for about 5 minutes per side, and two minutes on each end, to ensure that the bread in cooked through. You will want to watch it carefully and check often to make sure that the bread in not getting too dark for your taste. Once cooked, serve warm.
Wrap any leftovers in brown paper and then plastic wrap for up to 2 days, keeping the soda bread in a cool, dry spot.
Makes 4 portions of soda bread