Description
Classic Irish Soda Bread is a quick and easy traditional bread made without yeast, featuring a tender crumb from buttermilk and a crisp crust. This recipe includes optional raisins and sugar for a slightly sweet variation reminiscent of American-style soda bread. Perfect served warm with butter, jam, or alongside hearty soups, it’s a comforting staple in Irish cuisine.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup raisins or currants (optional)
Wet Ingredients
- 1 3/4 cups buttermilk
- 2 tablespoons unsalted butter, melted (optional for added richness)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt. If desired, stir in the sugar and raisins or currants to add a touch of sweetness and fruitiness to the bread.
- Add Wet Ingredients and Form Dough: Make a well in the center of the dry ingredients and pour in the buttermilk along with the melted butter if using. Stir gently just until the dough comes together, taking care not to overmix to ensure the bread remains tender.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead gently 4 to 5 times until it forms a cohesive ball. This minimal kneading keeps the bread light.
- Shape and Score: Shape the dough into a round loaf approximately 7 inches wide and place it on the prepared baking sheet. Using a sharp knife, cut a deep “X” across the top of the loaf to help it bake evenly and allow steam to escape.
- Bake: Bake in the preheated oven for 35 to 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, tent it loosely with foil to prevent burning.
- Cool: Remove from oven and transfer to a wire rack. Let the bread cool for at least 30 minutes before slicing to finish setting the crumb and making slicing easier.
Notes
- Traditional Irish soda bread uses just flour, baking soda, salt, and buttermilk, for a denser, more rustic loaf.
- Optional additions like sugar, raisins, and butter introduce sweetness and richness common in American variations.
- Serve warm with butter, jam, or alongside soups for a comforting meal.
- Do not overmix the dough to avoid tough bread; minimal handling is key.
- The deep ‘X’ on top of the loaf is traditional and helps the bread bake evenly.
