The month of March is often associated with three things: spring soon arriving, March Madness, and St. Patrick's Day... and maybe Pisces season. With St. Patrick's Day being celebrated by so many at home this year, there has been an increased interest in creating authentic dishes that align with the holiday. While corned beef and cabbage is one holiday dish that actually has roots in American history, Irish soda bread, too, has its roots in America's history... which might come as a surprise to many people. The bread eventually made its way to Ireland but originally began as a recipe learned from Native Americans.
Traditionally, the bread was made with only pearl ash, which was a leavening agent used by the Native Americans to give bread its rising factor. The ash was a natural form of baking soda, in a sense, which helped to aerate the bread and give it a bit of lift - which was much different from many types of bread made during this time. In Ireland, the bread became an affordable option and one that was wholly embraced by the population, leading to its use during celebrations as well as holidays, such as St. Patrick's Day.
Irish Soda Bread First Appeared In The 1830s
After the Irish discovered the process used by Native Americans to make the same type of bread, they adapted their own recipes which eventually grew to use baking soda. Back then, it was known as bicarbonate soda, and it was still a relatively new ingredient when it came to baking at home. However, this baking soda became such an integral part of baking Irish soda bread because oftentimes, yeast was unavailable or far too expensive to have on-hand. Baking soda allowed the bread to rise while still giving it texture and flavor, but without the need for any type of yeast. This also sped up the process of making bread and allowed the loaf to last for some time, as it didn't go stale quite as quickly.
During this time, the soda bread was made with only ingredients that were affordable. The Irish made good use of wheat flour, baking soda, salt, and sour milk, which worked in the place of the buttermilk that's used today. Baking soda alone didn't cause the bread to rise, though - that sour milk had a dual purpose. It was used to add moisture but also added a hefty rise to the dough, as the soured milk released more air bubbles as the bread baked. The chemical reactions, while amateur compared to baking today, were clever and ingenious, making this affordable bread a nearly instant hit.
The texture of the bread was and still is, something that makes it so iconic. With a crusty, almost hard, exterior, a tender interior, and a slightly sour bite, the process of getting the bread to this point involved a very rustic cooking method. Since ovens were a luxury that many in Ireland didn't have at that time, soda bread was often cooked over an open flame in a griddle or in a three-legged pot. This intense heat is part of what caused carbon dioxide bubbles to occur between the soured milk and the baking soda, making Irish soda bread exactly what it is today. This isn't the only tradition found throughout Ireland, though - the shape of the bread also holds great significance based on where it's made. In Northern Ireland, soda bread will be baked into triangular shapes while in Southern Ireland, it'll be baked in a round loaf with a cross shape cut into the top. Traditionally, Southern Irish believed that this cross shape would allow fairies to escape or ward off evil, should there be any hiding somewhere.
It's Still A Tradition Throughout The Country
For those who think this tradition is one of the centuries past, think again - Irish soda bread is still very much alive in Ireland and every family is said to have their own recipe for it. During holidays and celebrations, it's not uncommon to see this bread in the windows of bakeries or made for gatherings; today, things such as currants, raisins, caraway seeds, and honey are often added to the bread.
Each bakery will likely have its own recipe, as well, with some even using Guinness to create bread that errs more on the side of savory rather than sweet. With that being said, according to the Irish, there's still only one way to eat it: broken apart and slathered with good Irish butter.