Bacon & Sage Soda Bread.
I first tackled making Irish Soda Bread on St. Patrick’s Day. Much easier than I had expected, made from ingredients we typically have on hand. AND can be ready in 35-40 minutes, which is nice. Especially when the Classic Beef Stew you’re making is almost finished and you realize you have no crusty bread, which is practically an ingredient on it’s own.
Because we wanted to infuse this bread with the flavor of sage and bacon, we replaced the melted butter with the bacon drippings infused with sage. Soda Bread is a no-rise, no-fuss bread. Ingredients are combined, a little kneading of the dough, then straight into the oven. Bacon & Sage Soda Bread, aka Crusty Bread went so nicely with our Classic Beef Stew.
- 2 cups Self-rising or All-purpose flour, plus additional for kneading and dusting
- ¾ tsp. baking soda
- ½ tsp. salt
- ½ tsp. freshly cracked pepper
- 4 strips bacon
- 6 fresh sage leaves
- 2 Tbl. bacon drippings (add melted butter if necessary)
- 1 cup well-shaken buttermilk
- Preheat oven to 375 degrees.
- In a large bowl, whisk together flour, baking soda, salt and pepper.
- Cook bacon in a skillet until crispy brown. Remove bacon and crumble. Add sage leaves, and allow to cook 2-3 minutes.
- Add 2 Tbl. pan drippings, crumbled bacon, and buttermilk into flour mixture. Use a rubber spatula to mix ingredients, scrapping down sides of bowl until just combined.
- Turn dough out onto a well floured surface. Knead dough, turning about 6-8 times just until it comes together (do not overwork). Form into a 6-inch round and place on an ungreased baking sheet. Use a sharp knife and cut a ½" deep 'x' in the top of dough. Use a fine mesh sifter and dust top of bread with flour.
- Bake for 30 - 35 minutes, until toothpick comes out clean.
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