Cannabuttered Irish Soda Bread

The store’s out of bread.

You’re looking for an easy infusion idea.

You 💚cannabutter.

You’re still bummed about missing the St. Patrick’s Day parade.

These are all great reasons to try our easy Cannabuttery Irish Soda Bread! This recipe uses basic ingredients that you’re likely to have at home... which is rather helpful right now!

Makes 2 small loaves

cannabuttered irish soda bread

What you’ll need:

  • 4 c flour
  • 4 T sugar
  • 1 t baking soda
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 c butter, softened
  • 1 + ¼ c milk
  • 1 T + 1t white vinegar
  • 1 large egg
  • 2T butter, melted
  • 2-4T cannabutter*, softened

What to do:

Prep work:

Set your oven to 375 degrees, lightly grease a baking sheet, and lightly flour a 2 x 2 ft work surface, like your counter or a large cutting board.

  1. Combine milk and vinegar together in a small bowl or glass measuring cup and whisk well. Let it stand for five minutes. You will see the liquid curdle slightly; it will take on the consistency of buttermilk when it’s ready for use.
  2. Combine flour, sugar, baking soda, baking powder, salt and ½ c butter in a large bowl.
  3. Stir in 1 c of the “buttermilk” mixture, setting the remaining ¼ c aside.  Add egg and stir until dough becomes stiff.
  4. Transfer your dough to the floured surface and knead slightly. Form dough into two small rounds, and space them a few inches apart on prepared baking sheet. Use a knife to mark the top of each with an X, about an inch deep.
  5. In a small bowl, combine softened butter with the remaining “buttermilk,” and brush the mixture onto the top of each loaf, letting it seep into the openings.
  6. Position your bread in the preheated oven, leaving enough room between each rack to allow for rising. Bake for 30-35 minutes. Every 10 minutes, brush any extra buttermilk mix onto the top of the loaves. Watch for the edges to brown, and check for complete doneness by inserting a toothpick. (When it comes out clean, stop baking!)
  7. Brush your loaves with your desired amount of cannabutter while they’re still warm so it can melt into the bread. Slice with a serrated bread knife, serve warm, close your eyes, and let yourself be transported to a quaint Dublin café.

Words of wisdom: Start low, go slow.

*Before using a cannabis infusion in a recipe, taste 1/4 t of the infusion with a small bite. Assess how you’re feeling after an hour and adjust the potency of your recipe as needed. Remember: Infusing a whole dish requires careful planning… and mindful math!

Always label your edibles: “Contains cannabis, 21+” – Keep out of the reach of children.

Don’t forget to show us your cannakitchen creations on instagram; we’re @curaleaf.usa.

May the luck of the Irish be with you! 🍀