4.7 from 51 votes
Irish Soda Bread
Irish Soda Bread is a rustic loaf made with a combination of all-purpose and cake flours, buttermilk, baking soda, cream of tartar, and salt. The dough is mixed gently and shaped into a round before baking, resulting in a golden crust and tender crumb. This no-yeast bread offers a satisfying texture and mild tang, characteristic of traditional Irish soda bread. Its straightforward preparation and hearty ingredients make it a reliable bread for everyday use.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
12
servings (1 loaf)
Calories:
203 kcal
Course:
Bread
Cuisine:
American, Irish
Ingredients
- 3 cups all-purpose flour
- 1 cup cake flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking soda
- 1½ teaspoons cream of tartar
- 1½ teaspoons salt
- 2 tablespoons butter softened, unsalted
- 1½ cups buttermilk
- 1 tablespoon butter melted, unsalted
Instructions
- Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees F.
- In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.
- Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a floured work surface and knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will turn out tough.)
- Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a parchment-lined baking sheet or in a 12-inch cast iron skillet. Score the dough by cutting a cross shape on the top of the loaf.
- Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180 degrees F on an instead-read thermometer, 40 to 45 minutes. Remove the loaf from the oven and brush the surface with the melted butter. Cool to room temperature before slicing, about 30 to 40 minutes. Leftovers should be wrapped in plastic wrap and stored at room temperature for up to 3 days.
Cup of Yum
Notes
- If cake flour is unavailable, substitute ¾ cup sifted all-purpose flour plus 2 tablespoons cornstarch.
- To make buttermilk substitute, mix 1½ tablespoons lemon juice or vinegar with whole or 2% milk to 1½ cups; let sit 5 minutes before using.
- The bread should be kneaded only until dough is cohesive and still slightly bumpy to avoid toughness.
- Freeze the cooled loaf or slices tightly wrapped for up to 3 months; thaw in refrigerator or at room temperature.
- Baking in a cast iron skillet is traditional and helps form a crisp crust.
Nutrition Information
Calories
203kcal
(10%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
460mg
(19%)
Potassium
146mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
135IU
(3%)
Calcium
41mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12 servings (1 loaf)
Amount Per Serving
Calories 203
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 460mg | 19% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 135IU | 3% |
| Calcium | 41mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.