Camp Foley Soda Bread Slater Heritage Recipe No. 1 ☘

Written By Natalie Johnson

Where I fell in love with soda bread!

All of the summer magic of sleep-away camp at Camp Foley wrapped up into one warm soda bread. Camp Foley holds so much nostalgia for me,  the smell of bug spray and sunscreen, the excitement of new adventures, learning new things, making new friends, and making memories with my siblings and cousins.

I can still remember the bus ride up to camp, full of pent-up excitement.
Where would my cabin be?
Would my friends from last year be back?
What new activities would we try?

The anticipation felt endless — but in the best possible way.

And then there was Sunday Open Day, something we all waited for all week. One of my favorite traditions was getting a piece of warm soda bread served in the most camp-appropriate way imaginable, half of a milk carton as the vessel to deliciousness. Simple, a little messy, and completely perfect.

With St. Patrick’s Day around the corner, I thought what better time to make Irish soda bread. I started with the classic Camp Foley recipe, then created my own version inspired by it, an Irish soda bread with a little Camp Foley cinnamon-sugar twist.

It might still be a work in progress… but you’ve got to start somewhere.

And for me, it all starts with Camp Foley soda bread.

Classic Camp Foley Soda Bread

A beloved Camp Foley recipe, simple, sweet, and meant to be shared.
Refrigerated overnight and baked the next day, it’s been passed around camp kitchens and family tables for generations. Served in a half milk carton - full circle moments! 

Ingredients

  • 4 cups flour

  • 1½ tablespoons baking powder

  • 1⅛ cups sugar

  • 1½ teaspoons salt

  • 2 eggs

  • 1½ cups milk or buttermilk

  • 1 cup lard

  • Cinnamon and sugar for sprinkling

Instructions

  1. Mix all ingredients together.

  2. Pour batter into an 8½ × 11 inch cake pan.

  3. Sprinkle generously with cinnamon and sugar.

  4. Refrigerate overnight (very important).

  5. Preheat the oven to 350°F.

  6. Bake for 40 minutes until golden.



Natalie’s Camp Foley Irish Soda Bread

☘ Let’s make new traditions together ☘

My take on soda bread - a work in progress, and new St. Paddy’s Day tradition!

A classic Irish soda bread with a Camp Foley cinnamon sugar twist.

Ingredients

  • 4 cups all-purpose flour

  • 2 teaspoons kosher salt

  • 1 tablespoon sugar

  • 1 teaspoon baking soda

  • 1 cup dried currants (optional)

  • 1 egg

  • 1¾ cups buttermilk

  • 2 tablespoons melted butter

  • 2–3 tablespoons cinnamon sugar (Camp Foley twist)

Instructions

  1. Preheat the oven to 400°F.

  2. Whisk flour, salt, sugar, baking soda, and currants in a large bowl.

  3. Beat egg and buttermilk together and stir in melted butter.

  4. Combine wet and dry ingredients until a sticky dough forms.

  5. Grease a 9–10 inch cast iron skillet or cake pan with cooking spray or butter. 

  6. Shape dough into a round loaf and place in a skillet.

  7. Score the top with an x - I attempted a four leaf clover! 

  8. Sprinkle generously with cinnamon sugar.

  9. Bake for 35–40 minutes until golden.

  10. Cool 15 minutes before slicing - serve with butter! 



☘ Slater Heritage — celebrating food, family, and traditions ☘ 



Natalie Johnson