This is one of my favorite recipes for soda bread. It's versatile, as you can do endless sweet or savory variations. I serve it sliced alongside ssorted spreads and cheeses. —Theresa Vujosevic, Hamburg, New Jersey For a savory Irish bread: Omit Sugar and Raisin and replace with 1 medium onion, 5 gloves of garlic (chopped and sauteed until translucent). Let mixture cool and add into dough mixture prior to adding wet ingredients. Another Savory Choice: Again omit sugar and raisins and replace with 1 cup cooked spicy sausage. Cheesy Bread: Omit 1/4 cup buttermilk, raisins and sugar and add in 1-1/2 cups shredded cheese. Another Sweet Choice: Omit 1/4 cup buttermilk and stir in 1-1/2 cups chopped apples, 1/2 cup chopped walnuts and 1 tsp. cinnamon. Another Sweet Choice: Omit 1/4 cup buttermilk and replace with 1/4 cup of quality maple syrup and add'l nuts of choice.
VERIFIED BY Taste of Home Test Kitchen
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cold butter, cubed
- 1 large egg
- 1-1/2 cups buttermilk
- Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 3-5 minutes or until light golden brown. Add garlic; cook and stir 30 seconds longer. Cool.
- In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf.
- Transfer to a greased baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake 35-40 minutes or until golden brown.
- Remove from pan to a wire rack; serve warm. Yield: 1 loaf (12 wedges).
Originally published as Onion & Garlic Soda Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p138