“Rustic Irish Buttermilk Bread”

This week’s posts feature a touch of the Irish starting with Rustic Irish Buttermilk Bread. This simple, no-yeast crusty bread can go from start to finish in mere minutes, even on a weeknight.

Based on an old Irish pub recipe, it’s torn apart into pieces and served with softened butter. I don’t know about you but one of the best tastes in the world in fresh baked bread. No need to wait until the bread is cool, just cool enough to handle.

The texture of this buttermilk bread is crusty on the outside and the inside is soft and somewhat chewy. Perfect for schmearing all that butter.

This rustic bread is also dense and great for sopping up gravies and sauces. Enjoy a tangy, crusty, no-fuss bread you can make any night of the week.

Rustic Irish Buttermilk Bread

My mom was a bread baker as any bread she touched was pure gold. Having a Kitchen Aid Mixer in my kitchen as she did does half the work for you. I will say making bread is a sort of stress reliever at the right moment like in kneading. Just saying…

Since St Patrick’s Day is not too far away, I bet you’ll be serving corned beef and cabbage. Make a loaf or two to serve right along with.

No need to stop at the market at night and be disappointed your favorite bread is sold out. Save yourself 30 minutes and spend that time at home making this rustic bread.

Rustic Irish Buttermilk Bread

So, what goes into making this delectable bread? So easy…

First, this recipe calls for bread flour which creates the chewy texture. However, you can use all-purpose flour instead if you have no bread flour. The texture of your bread will be less chewy yet still delicious.

Second, whisk together flour, sugar, cream of tartar, baking soda and salt in a large bowl. Using a fork, cut in butter until resembles cornmeal.

Next, slowly stir in buttermilk until you have a sticky dough so no worries. Remove to a lightly floured surface and form dough working in flour as needed into a 8″ round-ish loaf. Your loaf will be small.

Place on a parchment-lined baking sheet. Cut an X in the top and bake for 25-30 minutes until top is golden brown. Allow bread to cool 5 minutes before tearing into pieces served with softened butter.

Rustic Irish Buttermilk Bread

This bread recipe so easy and quick you can bake a loaf any night of the week. Now, that’s a recipe made in heaven. It’s that easy.

The texture is crispy and chewy with a soft pillowy inside that just soaks up luscious butter. Splurge on good quality butter with this bread. How and whatever you decide to serve this bread your family will thank you. Truely incredible! Happy Baking!

If you make this recipe, like or leave a message below, @michelleheyden, @chowdownlowdown, #chowdownlowdown. Enjoy!

 

Rustic Irish Buttermilk Bread

2 cups bread flour

2 t. granulated sugar

1/2 t. cream of tartar

1/2 t. baking soda

1 t. fine sea salt

1 T. unsalted butter, room temperature

3/4 cup buttermilk, room temperature

 

Heat oven to 375 degrees. Line baking sheet with parchment paper and set aside.

In a large mixing bowl, sift together flour, sugar, cream of tartar, baking soda and salt.

Cut in butter with a fork until mixture resembles cornmeal.

Slowly add buttermilk, a little at a time, mixing until you have a very sticky dough.

Place dough onto a lightly floured surface, forming dough into an 8-inch round loaf with your hands. Move loaf to a baking sheet. Cut and “X” in the top of bread loaf.

Bake for 25 – 30 minutes or until golden brown. Cool 5 minutes on pan.

Serve bread torn in pieces with softened butter.

 

Makes 1 small loaf.