Soda bread has been a staple in Irish households for centuries, and for a good reason. It’s quick, easy, and requires minimal ingredients. However, not all soda bread recipes are created equal. That’s where Mary comes in. Mary’s soda bread recipe is foolproof, and she makes it easy for even the most inexperienced bakers to whip up a loaf of fresh bread in no time.
In this article, we’ll share two variations of Mary’s famous soda bread recipe. Whether you prefer a classic version or something a bit more indulgent, we’ve got you covered. So, grab your apron, preheat your oven, and let’s get baking!
Classic Mary Makes It Easy Soda Bread
Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
Instructions:
- Preheat your oven to 425°F (218°C).
- In a large mixing bowl, sift together the flour, baking soda, and salt.
- Slowly add the buttermilk to the dry ingredients, mixing until the dough comes together.
- Turn the dough out onto a floured surface and knead for 1-2 minutes until it’s smooth.
- Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
- Use a sharp knife to make an “X” on the top of the dough.
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Allow the bread to cool for 10-15 minutes before slicing and serving.
Nutritional Information:
- Calories: 456
- Fat: 2g
- Carbohydrates: 92g
- Protein: 16g
- Sodium: 979mg
Cooking Time:
30-35 minutes
Equipment:
- Mixing bowl
- Baking sheet
- Parchment paper
- Knife
Serving Suggestions:
Serve with butter, jam, or honey.
Variations:
- Add 1/2 cup of raisins or currants to the dough for a sweeter bread.
- Add 1/2 cup of grated cheddar cheese and 1/4 cup of chopped chives to the dough for a savory bread.
Substitutions:
- If you don’t have buttermilk, you can use regular milk with 1 tablespoon of white vinegar or lemon juice added. Let it sit for 5 minutes before using.
- You can use whole wheat flour instead of all-purpose flour for a healthier bread.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days.
Tips:
- Don’t overwork the dough, or it will become tough.
- Make sure to score the top of the bread before baking, or it will crack.
- Use a serrated knife to slice the bread to avoid squishing it.
Frequently Asked Questions:
- Can I freeze soda bread? Yes, you can freeze soda bread. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it at room temperature before serving.
- Can I use self-rising flour instead of all-purpose flour? No, self-rising flour already contains baking powder and salt, so it will affect the texture of the bread. Stick to all-purpose flour for this recipe.
Indulgent Mary Makes It Easy Soda Bread
Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 3/4 cups buttermilk
- 1/2 cup chocolate chips
Instructions:
- Preheat your oven to 425°F (218°C).
- In a large mixing bowl, sift together the flour, baking soda, salt, and sugar.
- Add the cold butter to the dry ingredients and use a pastry cutter or your hands to mix it in until it forms coarse crumbs.
- Slowly add the buttermilk to the dough, mixing until it comes together.
- Fold in the chocolate chips.
- Turn the dough out onto a floured surface and knead for 1-2 minutes until it’s smooth.
- Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
- Use a sharp knife to make an “X” on the top of the dough.
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Allow the bread to cool for 10-15 minutes before slicing and serving.
Nutritional Information:
- Calories: 533
- Fat: 15g
- Carbohydrates: 89g
- Protein: 12g
- Sodium: 794mg
Cooking Time:
30-35 minutes
Equipment:
- Mixing bowl
- Baking sheet
- Parchment paper
- Knife
Serving Suggestions:
Serve with a drizzle of melted chocolate and a sprinkle of sea salt.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the dough for extra texture.
- Use white chocolate or peanut butter chips instead of chocolate chips for a different flavor.
Substitutions:
- If you don’t have buttermilk, you can use regular milk with 1 tablespoon of white vinegar or lemon juice added. Let it sit for 5 minutes before using.
- You can use whole wheat flour instead of all-purpose flour for a healthier bread.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days.
Tips:
- Use cold butter for a flakier texture.
- Don’t overwork the dough, or it will become tough.
- Use high-quality chocolate chips for the best flavor.
Frequently Asked Questions:
- Can I freeze soda bread? Yes, you can freeze soda bread. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it at room temperature before serving.
- Can I use self-rising flour instead of all-purpose flour? No, self-rising flour already contains baking powder and salt, so it will affect the texture of the bread. Stick to all-purpose flour for this recipe.
Final Thoughts
Mary’s soda bread recipe is a game-changer. Whether you’re a novice baker or an experienced pro, you can’t go wrong with this recipe. The classic version is perfect for sandwiches or toasting, while the indulgent version is a sweet treat that’s perfect for dessert.
So, why not give Mary’s soda bread recipe a try? We promise you won’t be disappointed.