Duck Fat Irish Soda Bread
Cornhusker Kitchen
8 slices
10 minutes
A rustic Irish classic with a rich twist, this Duck Fat Irish Soda Bread bakes up golden and tender with deep, buttery flavor in every slice. Perfect alongside soups, stews, or your St. Patrick’s Day spread. 🍀
Ingredients
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar (optional, for a slightly sweet loaf)
- 4 tablespoons Cornhusker Kitchen Duck Fat, melted and slightly cooled
- 1 ¾ cupsbuttermilk
- Optional add-ins: ½ cup raisins, dried currants, or caraway seeds
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- In a large bowl, whisk together flour, baking soda, salt, and sugar (if using).
- Drizzle in the melted duck fat and stir to coat the flour mixture. Pour in the buttermilk and stir just until a shaggy dough forms. Don’t overmix.
- Turn the dough out onto a floured surface. Gently knead just until it holds together (about 5-6 turns). Form into a round loaf, about 2 inches high.
- Place the loaf on the prepared baking surface. Using a sharp knife, cut a deep “X” across the top. This helps the bread bake evenly. Bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
- Let cool for at least 10-15 minutes before slicing. Best enjoyed warm with salted butter or a smear of jam.
