There’s plenty of foods that scream “Irish” – corned beef, cabbage, shepherd’s pie, and, of course, soda bread. While I’ve had it a number of times, I’ve never attempted to make it at home, and this year seemed like the perfect time to start. Of course with a Guinness reduction sauce to pair with.
Since the Guinness sauce takes longer, we’ll start with that recipe:
Guinness Reduction Sauce
- 2 cups Guinness stout
- 1 1/2 cups light brown sugar
- Extra virgin olive oil
In a medium saucepan, add the Guinness and brown sugar and cook over medium heat until it begins to bubble. Reduce heat to low and simmer for about an hour, stirring occasionally, until the sauce has reduced by about half.
Allow the sauce to cool and serve with a drizzle of olive oil to taste. The sauce should be sweet and malty, pairing beautifully with the dry soda bread.
Irish Soda Bread
- 3 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 3/4 tsp baking soda
- 1 1/2 cups buttermilk
- 1/4 cup melted butter (optional)
Preheat oven to 450 degrees F. Grease a baking sheet with butter.
In a large bowl, sift together the flour, salt, and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should come together and be soft but not wet and sticky.
Flour a work surface and knead the dough for a few seconds, then form it into a round disk (about 2 inches thick). Place on the baking sheet and use a knife to cut a large “X” into the entire top of the loaf. If desired, brush melted butter onto the top of the loaf.
Bake for 15 minutes, then reduce the oven temperature to 400 degrees F. Bake at 400 F for about another 30 minutes until the top is golden brown or until a toothpick inserted into the center of the loaf comes out clean.
Serve warm and dip into your Guinness reduction sauce! The dryness of the bread will sop up all of that Guinness goodness! May you all feel a little Irish magic everytime you make this!
Happy St. Patrick’s Day!