An ever-classic addition to the Irish table: Soda Bread! While obviously a commonly prepared piece of the St. Patrick’s day dinner menu, this crusty bread is so hearty there is no reason not to enjoy it all year round!
To be honest with you, I had never actually made Irish Soda Bread before this St. Patrick’s Day, but was inspired by this recipe on Chobani.com.
I was attracted to the inclusion of the Greek yogurt (a great way to cut calories and add protein) but also loved how few ingredients were involved!
The other thing I loved? You don’t need yeast! Yeast is something I never think to keep in the house, so I thoroughly appreciate a yeast-less bread recipe. Check it out below:
- 1 cup Chobani® Plain Whole Milk Greek Yogurt
- 1 cup buttermilk
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat oven to 450ºF.
- In a mixing bowl, combine yogurt and buttermilk, and mix well.
- In a separate mixing bowl, sift together flour, sugar, salt, and baking soda.
- Make a well in the center of the dry ingredients. Pour in wet ingredients. Using one hand, pull together ingredients in a circular motion from the center to the outside of the bowl in circles. The dough should be soft, but not too wet or sticky.
- When dough comes together, turn onto a well-floured surface. Pat the dough into a round, about 1.5 inches thick and about 8 inches wide.
- Cut a deep cross in the loaf and poke a hole in each of the four corners.
- Bake for 15 minutes, then turn the oven down to 400ºF and bake for an additional 30 minutes. To ensure bread is done, tap the bottom of the loaf-it should sound hollow.
- Let cool slightly on a wire rack and serve warm.
Enjoy this crusty bread with corned beef, cabbage and (most importantly) a good beer!