Awhile back I made the sourdough croissant bread from Amy Bakes Bread and the other day I started thinking about making my soda bread with added shredded butter like that. I am so glad I did!
This is the basic Irish Soda Bread I make usually, though often I make 2. One regular and one with cheddar and chives. Today I instead of regular I added in some Kerrygold butter. It did not disappoint.
I couldn’t remember how much butter Amy’s loaf used and went ahead with an 8 ounce stick of Kerrygold butter. It was probably more butter than necessary. And probably exactly how I’ll make it from now on.
It wasn’t as flaky as the sourdough croissant bread, which I expected with it being a quick bread. But it had my favorite part, the crusty buttery bottom like good biscuits. You could use whatever butter you have, Kerrygold is my favorite for special dishes.
If you have Rose’s Lime Marmalade it was perfection smeared on a hot slice. I was introduced to Rose’s Lime Marmalade when I worked in a tea room on a historical farm when I was a teenager and I’ve been hooked on it since!
Croissant Irish Soda Bread
Ingredients
- 4 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 8 ounces salted Kerrygold butter
- 2 cups buttermilk
Instructions
- Heat oven to 450 degrees F.
- Shred butter and place on a parchment lined tray in the freezer for 15 minutes.
- In a large bowl, whisk together the flour, salt, and baking soda.
- Add the cold shredded butter and mix into the dry mix.
- Make a well in the center and pour in the milk.
- Using a wooden spoon or danish dough whisk mix together.
- Turn onto a surface and knead just until dough comes together, adding a little flour as needed.
- Don’t overwork the dough.
- Use a bench scraper to turn dough over and shape loaf.
- On a parchment lined baking sheet pat the dough into a round approximately 2 inces thick.
- Cut an X in the dough across the top and going down the sides, about 1 inch deep.
- Bake for 12 minutes then lower oven temperature to 400 degrees and continue baking for 45 minutes, or until bread reads about 200 degrees.
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