TABLE Magazine loves Irish soda bread. Not only is it easy to make, but it’s great with just about any meal for St. Patrick’s Day or really any time of year. We recommend that you enjoy our Buttermilk Soda Bread with Fennel Pollen over breakfast or brunch with butter, preserves, and coffee, or invite it to dinner with lamb stew or your favorite braised meat. TABLE MAGAZINE contributor Stephanie Sullivan shares a recipe with us all!
BUTTERMILK SODA BREAD WITH FENNEL POLLEN
4+ cups flour
1 tbsp sugar
1 tsp salt
1 tsp baking soda
4 tbsp butter
1 large egg, lightly beaten
1¾ cups buttermilk
¼ tsp fennel pollen
- Preheat oven to 425°F. Whisk together 4 cups of flour, sugar, salt, and baking soda in a food processor.
- Cut the butter into pieces and add to the processor. Pulse 10-12 times to incorporate into the flour.
- Mix buttermilk and egg; add to processor along with fennel and process until dough comes together and pulls away from sides.
- Turn dough onto well-floured and form a dough mound. Dust hands with a little flour, then gently knead the dough just long enough to form a round loaf. If the dough is too sticky to work with, add a little more flour. Do not over-flour or over-knead!
- Transfer dough to a medium, lightly greased cast-iron skillet. Using a serrated knife, score top of dough about 1½“ deep in an “X” shape.
- Transfer to oven and bake at 425°F until bread is golden and the bottom sounds hollow when tapped about 35-45 minutes. You can check for doneness by listening to the loaf or by inserting a skewer into the center. Best when eaten warm and just baked.
STORY BY GABE GOMEZ / PHOTOGRAPHY BY HEATHER MULL / RECIPE BY STEPHANIE SULLIVAN
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