Provided by Sandi Clark, Pampered Chef
Soda bread rose to popularity in Ireland because it was easy to make and required only a few affordable ingredients. During many points in Irish history—most famously, the potato famine—many people in Ireland had little to eat. This bread was often a family’s main or only staple. It earned its name because the bread rises thanks to baking soda instead of yeast, which was pricier and took longer to use.
The original recipe was incredibly simple: Start with four ingredients (4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 14 ounces buttermilk). Combine the dry ingredients and then gradually add in the buttermilk until it reaches a doughy consistency. Knead it lightly, then place it in a round cake pan. Cut a cross onto the dough, then cover it with another pan and bake it for 30 minutes at 425°F. At this stage, remove the cover and bake for an additional 15 minutes, so the top develops a crust.
Credit: Pampered Chef blog Website link: blog.pamperedchef.com/entertaining/4-classic-st-patricks-day-dishes/?pws=sandispampchef