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1800-1860 - Irish-American immigrant communities and home bakers.
This Irish soda bread recipe uses baking soda as a leavening agent, reflecting a practical bread-making tradition brought by Irish immigrants to America in the 19th century, adapted for home kitchens today.
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Difficulty
Easy
Prep time
10 minutes
Cook time
45 minutes
Total time
55 minutes
Servings
8
Region
New York and Boston Irish immigrant home kitchens
Era introduced
1800-1860
Introduced by
Irish-American immigrant communities and home bakers.
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Irish soda bread, characterized by its use of baking soda and buttermilk instead of yeast, became prominent among Irish immigrants to the United States during the 19th century. Its quick preparation suited immigrant families lacking access to yeast or ovens suited for long-proofing breads. This recipe preserves that heritage with modern kitchen ingredients, symbolizing Irish-American culinary adaptation and cultural continuity.
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