By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
2244 cal · 60 min
Nouveau Irish Soda Bread
Recipe GLPR8f6d99fcc589f3
A modern twist on traditional Irish soda bread that incorporates creamy mashed potatoes, fresh celery, and scallions into a tender crumb. The addition of Greek yogurt and Irish lager beer creates depth and subtle flavor complexity, while honey adds a gentle sweetness. This rustic loaf is naturally leavened with baking soda and requires no yeast or rising time, making it perfect for same-day baking.
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Ingredients
4 fingerling potatoes (about 1/2 cup mashed)
1 teaspoon fine-grained sea salt or kosher salt
2 tablespoons butter
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon baking soda
1 1/2 teaspoons fine-grained sea salt or kosher salt
1 cup diced celery and tender inner leaves
1/3 cup diced scallions, green and white parts
4 ounces Greek yogurt
4 ounces Irish-style lager beer
1 tablespoon honey
All-purpose flour for dusting work surface
Directions
Peel and quarter the fingerling potatoes, then boil them in salted water until completely tender, about 12–15 minutes. Drain well and mash with the 2 tablespoons butter and 1 teaspoon salt until smooth. Allow to cool to room temperature, about 5 minutes.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, cake flour, baking soda, and 1 1/2 teaspoons salt.
In a separate bowl, combine the cooled mashed potatoes, diced celery, diced scallions, Greek yogurt, Irish lager beer, and honey. Stir until well combined.
Add the wet ingredients to the dry ingredients and gently fold together with a spatula or wooden spoon until a shaggy dough forms. Do not overmix; a few lumps are fine.
Lightly dust a work surface with flour and gently turn the dough out. Shape it into a round loaf about 6 inches in diameter and 2 inches thick, handling as little as possible.
Transfer the loaf to the prepared baking sheet. Using a sharp knife, score a deep cross into the top of the dough about 1/4 inch deep.
Bake for 30–35 minutes until the top is golden brown and a skewer inserted into the center comes out clean.
Remove from the oven and let cool on a wire rack for 10 minutes before serving warm.
Comments
This recipe hits every Charlotte grocery chain, but it's genuinely a single serving—scaling it up for a family dinner means making four batches, which erases the 60-minute promise. The ingredient list is affordable (butter, beer, yogurt, and flour are cheap staples), and the prep is honest, though kneading and baking will run closer to 90 minutes in a real kitchen, not 60. The celery and scallion give it vegetable heft unusual for soda bread, which works for a richer, savory loaf, but one person eating a whole bread means leftovers that go stale by day two unless you freeze half. Budget this for a single diner or as an experiment in soda bread riffs, not for feeding a weeknight table.
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