Irish Soda Bread
User Reviews
4.9
Irish Soda Bread
Description
The Irish Soda Bread recipe balances chemical leavening with buttermilk acidity to create a reliable quick bread loaf without yeast. Mixing flour, sugar, baking soda, baking powder, and salt provides leavening and seasoning, with cold cubed butter worked in to add moistness and flakiness. Raisins add bursts of sweetness throughout. The dough is formed into a ball, lightly kneaded, then scored with a cross on top before baking at a high temperature initially to set the crust and then lowered to finish baking.
The finished bread has a hearty crust with a soft crumb inside that can be sliced for breakfast or alongside soups and stews. The distinct scoring aids in even baking and traditional appearance.
Adjustments such as adding caraway seeds can personalize the flavor. Baking times and temperatures may require minor adjustments based on oven variations. Covering the bread with foil toward the end can prevent over-browning.
Ingredients
- 3 cups (360g) all-purpose flour plus more for bench flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (57g) butter cold and cubed, unsalted
- 1 cup (227g) buttermilk
- 1 large egg beaten
- 1 cup (149g) raisins
Instructions
- Preheat the oven to 400f and set a rack to the middle level. Line a baking sheet with parchment paper.
- In a large bowl combine the flour, sugar, baking soda, baking powder, and salt and mix until combined.
- Using your hands or a pastry cutter, add the butter to the flour and mix until the butter disappears.
- Add the raisins to the flour mixture and stir until combined.
- In a small bowl whisk together the buttermilk and egg, then pour the mixture into the flour mixture using a fork to combine.
- With floured hands shape the mixture into a large ball, then place the dough onto a floured surface and knead just enough for it to come together in a shaggy dough ball.
- Using a sharp knife, cut a large X or cross about 1/2 inch deep into the top of the dough.
- Bake for 15 minutes, then reduce the heat to 350f and continue to bake for an additional 20 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Transfer to a wire rack to cool and serve with plenty of Irish butter, jam or marmalade. Enjoy!
Notes
- Caraway seeds may be added to the dough if you wish to include their flavor.
- Store the bread at room temperature for up to two days, or refrigerate for up to five days for extended freshness.
- Check doneness by inserting a toothpick into the center; it should come out clean when baked through.
- If the crust browns too quickly before the inside is done, tent the bread loosely with foil to avoid burning.
- For convection ovens, reduce the baking temperature by 25°F and start checking for doneness earlier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 209kcal | 10% |
| Carbohydrates | 37.8g | 13% |
| Protein | 4.8g | 10% |
| Fat | 4.6g | 7% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 231mg | 10% |
| Potassium | 244mg | 5% |
| Fiber | 1.3g | 5% |
| Sugar | 11.2g | 22% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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