Irish Soda Bread for Thanksgiving


Check out our Irish Soda Bread recipe (below) for Thanksgiving this year. It’s one of our favorite special occasion bread recipes, and makes amazing toast! We hope to see you at our book signing at Bloomsbury this Sunday the 28th from 2-4pm with a selection of samples from the Buckhorn Springs Heritage Cookbook. If you can’t make it then, join us for First Friday in December at Nimbus on the Plaza.

Bruce and Leslie had a very successful book tour and we are happy to have books selling in Seattle, Portland, Corvallis, Eugene and Jacksonville. We hope you enjoy this festive recipe and have a Happy Thanksgiving!


Irish Soda Bread

Makes 2 loaves

This is adapted from the first cookbook that I ever used (decades ago!), The Sunset Cookbook of Breads. With some adjustments it has become a wonderful recipe accompanied with soup on a cold rainy day in Oregon.

Dry Ingredients:
2 cups unbleached organic white flour 2 cups organic whole wheat pastry flour 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon coriander ¼ cup butter, cut into thin slices
Wet Ingredients:
1 egg 1¾ cups buttermilk

  1. Combine flour, salt, baking powder, baking soda and coriander. Add butter.
  2. I use my Hobart mixer and blend until the mixture begins to crumble.
  3. Beat eggs slightly with buttermilk. Add this to dry ingredients, stirring until blended. Turn out onto a floured board and knead until smooth. Divide dough in half and shape into round flattened loaves.
  4. Place in two oiled 8 inch cake pans, or place on a sheet pan, pressing the dough down to flatten a little.
  5. Cut crosses into the top with a sharp knife or razor blade.
  6. Bake in a 375º oven for 30 to 35 minutes or until bottom is well browned. Let cool before serving.