Herb Irish Soda Bread
Elevate your bread-baking game with this delightful Herb Irish Soda Bread, a rustic and flavorful twist on the classic Irish staple. Perfectly golden with a buttery crumb, this no-yeast bread is infused with aromatic fresh parsley, rosemary, and thyme, making it a fragrant addition to any meal. Ready in just under an hour, it’s a quick and easy bread recipe with minimal effort—no kneading or proofing required! The buttermilk lends a tangy richness, while the herbs add a fresh, savory touch, ideal for pairing with hearty soups, stews, or a simple spread of butter. Whether you’re celebrating St. Patrick's Day or craving homemade bread, this classic meets contemporary recipe is as versatile as it is delicious.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter
- 1.5 cups buttermilk
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 0.25 cup extra flour (for kneading)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and sugar.
Using a pastry cutter or your fingers, cut the unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk and egg until well combined.
Stir the chopped parsley, rosemary, and thyme into the buttermilk mixture.
Make a well in the center of the dry ingredients and pour the buttermilk mixture into the well.
Gently mix the ingredients with a wooden spoon or your hands until a soft dough forms. Do not overwork the dough.
Transfer the dough to a lightly floured surface and knead it a few times until it comes together. If the dough is too sticky, sprinkle a little extra flour as needed.
Shape the dough into a round loaf and place it onto the prepared baking sheet.
Using a sharp knife, score an 'X' about 1/2 inch deep on top of the loaf to help it bake evenly.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 425.0 g | 155% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 31.9 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 576 mg | 44% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
