St. Patrick’s Day might be behind us, but that doesn’t mean we have to say good-bye to Soda Bread.
I mean what other type of non-yeast bread has a sweet crunchy crust and soft inside like Soda Bread?
Not to mention it can be made under one hour!
Soda Bread is one of my favorite things about St. Patrick’s Day!
I remember my mom making Soda Bread when I was growing up and there would be none left after dinner! It was by far everyone’s favorite part of her St. Patrick’s Day meal.
And she would make corned beef with boiled cabbage, carrots, and potatoes.
In case you’re wondering where I got this fascination with food, as you can see, from my mom.
Well, this year I decided to try something a little different with my Soda Bread, make a new tradition with my family.
Once again, I partnered with San Francisco Salt Company creating a recipe using their Lemon Rosemary Sea Salt.
It took some long consideration to finally find a way to use this sea salt that would stand out from other uses.
Obviously, you can use this Lemon Rosemary Sea Salt on just about anything where you would add lemon or rosemary, like chicken, fish, or vegetables.
But I wanted something else that would enhance the flavors of this salt and something far from ordinary, maybe some tradition breaking!
So, instead of my mom’s traditional Soda Bread with raisins, I made this year’s Soda Bread with hints of lemon and rosemary.
The flavor pairing of lemon and rosemary gives anything you add it to a Spring-like feeling, and this Lemon Rosemary Soda Bread is no exception.
I even added some lemon juice to the sugar water used to brush the crust so your mouth gets that first taste of lemon with the first bite!
Not only will you find this Lemon Rosemary Soda Bread perfect for your St. Patrick’s Day meal, but it also compliments Easter and Mother’s Day brunch.
Or maybe whenever you’re craving a little taste of Spring.
As always, if you do make this Lemon Rosemary Soda Bread please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
This Lemon Rosemary Soda Bread is a refreshing twist to the traditional Irish soda Bread seen on St. Patrick’s Day. Unlike the traditional soda bread, this one can be enjoyed anytime you want to bring the flavors of Spring to your table.
- 3 cups all-purpose flour, sifted
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon SF Salt Co Lemon Rosemary Sea Salt
- 3 Tablespoons granulated sugar
- 2 teaspoons lemon zest
- 2 teaspoons freshly diced rosemary
- 1 and 1/3 cups buttermilk
- 2 and 1/2 teaspoons fresh lemon juice
- 2 Tablespoons hot water
- 2 Tablespoons granulated sugar
- 1/4 teaspoon lemon juice
- Preheat oven to 375F degrees.
- Line cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, add all dry ingredients – sifted flour, baking powder, baking soda, sea salt, and sugar.
- Gently fold in lemon zest and diced rosemary leaves, making sure all are covered with flour mixture and are not clumped together.
- Mix lemon juice with buttermilk, then pour over flour mixture.
- Using a bread attachment on your stand mixer, blend all ingredients together until all ingredients are mixed together.
- If needed, add more flour until dough is soft and pliable and no longer sticky. I added about another 1/2 to 1 cup AP flour to get desired consistency after initial mix.
- Place dough on a flour covered surface and knead with your hands, adding more flour as necessary for about 1 to 2 minutes.
- Form dough into a round shape and place on prepared cookie sheet.
- Place into oven for 45 minutes.
- After 45 minutes, remove from oven and brush with lemon sugar glaze, brushing all exposed surfaces.
- Place back into oven for 10 minutes, or until bread is a golden brown. Check after 5 minutes to be sure it doesn’t burn.
- Remove from oven and let cool for 10 minutes before serving.
- Best served with margarine or butter.
- In a mug or small bowl, add hot water, lemon juice, and sugar (See notes below).
- Mix together and brush over bread. Return to steps above.
– Water for glaze should be heated separately before adding lemon juice and sugar.
Disclaimer ~ No monies were exchanged between SF Salt Co and myself. I received a sample of SF Salt Co Lemon Rosemary Sea Salt for use in a recipe. As always, recipe, opinions, and statements are 100% my own.
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.