Dana Ramsey Recipe

Openhearth Irish Soda Bread

By Dana Ramsey DRamsey

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
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Dana's Story

I love using my dutchoven whenever I am cooking over a fire. It is so versatile. It can be a pot, an oven, a fry pan, you name it. The possibilities are endless.


3 c
2 Tbsp
brown sugar
2 tsp
baking powder
1 tsp
baking soda
1 tsp
1/2 c
currants (optional)
1 1/2 c

Directions Step-By-Step

First Step for all methods: Stir together the flour, brown sugar, baking powder, baking soda and the salt. Add the currants. Add buttermilk and stir until the dry ingredients are moistened. Turn onto a floured board and knead just to smooth and shape into a ball and then place it in a gresed round pan. Slash a deep X on top of the loaf with a sharp knife. When camping or doing demonstrations I use a large cutting board and place on a table to roll out my breads and rolls.
Hearth or Camping Method: Place a greased pan in a preheated Dutch oven. (Preheating is when you take your dutch oven lid off and place both by the fire to warm it up. I place either a trivet or 3 canning rings inside my Dutch oven before placing my pan inside. This allows the heated air to circulate around your bread and helps prevent burning you bread or dish. Place your oven over red hot coals and place lid on, put coals on the lid. Bake for 40 minutes until nice and brown. Replenish coals if needed to maintain a 350° temperature. Cool loaf for 10 minutes in pan before removing to a cutting board.
Coventional Oven. Preheat oven to 350° and bake for 40 minutes until done. Cool loaf for 10 minutes in pan.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American

  • Comments

  • 1-5 of 17
  • user
    Straw's Kitchen GrandsBest - Aug 17, 2011
    Dana, is that your kitchen. OhMyGoodness I love it.
  • user
    Dana Ramsey DRamsey - Aug 17, 2011
    That is the original kitchen of my home. I have a modern kitchen as well. In the original kitchen I have all my cast iron, tin kitchen (to bake cookies and cakes), reflector oven to roast poulty, beef, pork, etc. I have several sizes of dutch ovens, cast iron forks and cooking utensils and lots of redware to bake in and some handmade tin pans. I have so much fun when I can creat things in there. I also keep spices and other things in there to so every thing is handy. Thank you.
  • user
    Straw's Kitchen GrandsBest - Aug 17, 2011
    That is a treasure of a kitchen...glad you kept it instead of removing it like so many others do.

    My kitchen was put in my home in 1930 (house was built in the 19teens). I still have it the same as it was just replaced the stove and refrig because there was none here when we moved it (we moved in 26 years ago). The cabinets are now built for a dishwasher so I do not have one....and the old sink was made in 1929, back mount hardware and the hole is too small to accommodate a garbage disposal...so don't have one of those either.
    I love history and old buildings.
    Are you very far from Hershey, that is where my son an his lil fam live.
  • user
    Dana Ramsey DRamsey - Aug 17, 2011
    No I believe that is about 2 hours from us. When my husband bought the house. The previous owners had that all blocked up and a wood burner piped into the white brick. He restores old homes for a living and knew what was behind there. We were shocked to see that the original crane and fireback were still there! My kitchen looked like the Brady Bunch so he changed that, exposed the beams and plank floors throughout the house. Save a lot of the old plaster too! I know the house is going to be too much for us when we are in our later years and I am hoping that one of our sons will keep it in the family.