Growing up, my mom baked soda bread every St. Patrick’s Day to accompany the corned beef and boiled potatoes & cabbage she made for dinner. Now that I have my own young children, when I look back at these sweet, seasonal rituals I can appreciate the extra effort she put in to bring a little magic to the everyday moments in a whole new way. This year, as a nod to my momma, I decided to make a soda bread loaf for my own little family.
Because it’s dill month for the Plant Wonder Collective, I’ve been finding a whole new appreciation for dill seed. I’ve never been inspired to work with this spice much, but now that I have, I’m totally enamored with the complex and delightful flavor it imparts.
So, in celebration of my momma, dill seed, and St. Patty’s Day, here’s a tasty, yet simple herbal quick bread recipe.
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp brown sugar
- 2 Tbsp dill seed
- 1 cup milk
- 1 Tbsp vinegar
Add the flour, baking soda, salt, sugar, and dill seeds to a bowl and mix to combine.
In a separate bowl, mix together the milk and vinegar. Let it sit for a moment, then pour it into the bowl with the dry ingredients. Stir together til well combined.
Grease a small-medium cast iron pan. Pour the dough into the middle of the pan and use a spatula to form it into a loaf shape.
Bake at 375°F for about 25-30 minutes. The loaf is done when it starts turning golden brown and makes a distinctive thunk noise when you tap it.
Enjoy slathered in butter, fresh out of the oven or with corned beef and boiled cabbage, like my momma used to make.