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  • Jake Finnigan

Paddy Wagon: Soda Bread

Hiya. So, I'm new to this whole weblog thing, but I'm really excited about it. First, a little bit about me. The name's Jake Finnigan. I'm 28, I'm Irish, and I just made detective at the Spring Valley Police Department. I work with the best guy in the world. Hi, Carl! See you later, buddy. Tell Shirley I said hello! I love cooking and trying new recipes and I am pretty obsessed with technology. I thought I'd combine all my favorite things - well, except Carl (haha) - and start a food weblog based on my heritage. So, here goes. My world famous - well, famous among the Spring Valley Finnigans - soda bread recipe.*

Here's what you'll need:

3 1/2 cups of standard AP flour

1/2 teaspoon of salt. I use fine sea salt, but whatever you got in your cabinet will do you just fine

3/4 teaspoon baking soda, you know, the stuff in the orange box

1 1/2 cups buttermilk. Now, let's say you got a vegan friend. You can take any kind of nut milk like almond or coconut. I would suggest coconut because, guys, almonds use up a heck of a lot of water. And, I know it seems crazy, but I have a feeling California may be in for some hard times in the future. So, you know, what if we did stuff now to prevent that from happening. That'd be pretty cool, right? Coconut milk is more environmentally friendly, friends!

Now that you have all your ingredients, here's what you need to do:

Heat your oven up to 450 degrees. In a big ol' bowl, sift the flour, salt, and baking soda. Make a little dip in the center and slowly pour in the milk. Get your hands in there - wash them first - and mix in the flour from the sides of the bowl. The dough should be soft, but not sticky. Or too wet. If the dough is too wet, add a little more flour. Easy peasy, lemon squeezey.

Place the dough on a well-floured work surface. Wash and dry your hands. Knead the dough for a few seconds - don't over work it, now - pat the dough into a circle about 1 1/2 inches thick. Place it on a buttered baking sheet and, using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides. Or write your BFFs name or something. Be creative and go nuts, guys!

Pop it in the oven and bake for 15 minutes. Reduce the temp to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped - no soggy bottoms here, folks! - about 30 minutes longer. Serve the bread warm.

And there you have it, the famous Finnigan soda bread. Now, I gotta get back to investigating - we've had quite the murder spree here in Spring Valley - fingers crossed we get the guy so I can get back to weblogging! And also so people will stop being murdered. That too.

Need more Jake Finnigan in your life? You 100% do. Check out Lynx & LeRoux's books.

Fall: An Ermahgerd Merstery

Winter: An Ermahgerd Merstery

Spring: An Ermahgerd Merstery

*Recipe courtesy of New York Times.

#foodblogger #LynxLeRoux #foodie #carbs

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