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Irish Soda Bread

Irish soda bread is a delicious quick bread that requires no yeast but gets its beautiful rise from a combination of baking soda and buttermilk. It has a crisp crust and a dense, tender crumb, which makes it the perfect bread for soaking up the remnants of your favorite beef stew (or just slathering in butter!). This simple soda bread can be made in just one hour and with simple ingredients!

Prep Time
15 mins
Cook Time
15 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 unsalted butter softened
  • 1½ cups buttermilk
  • 1 tablespoon unsalted butter melted

Instructions

    Cup of Yum
  1. Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees F.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.

Notes

  • Nutritional values are based on one serving
  • Cake Flour - You can purchase cake flour in most grocery stores or online; if you can't get it, substitute ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch
  • Buttermilk - This is the key to the bread's rise and phenomenal texture. If you do not have buttermilk and can't get it, use this substitution: Place 1½  tablespoons lemon juice or white vinegar in a liquid 2-cup measuring cup. Add enough whole or 2% milk to bring the mixture to 1½ cups. Stir it, then let it sit for 5 minutes before using.
  • Equipment - Cast iron skillet
  • Mix-Ins - See the list above for both traditional and non-traditional mix-in ideas.
  • Freezing Instructions - You can freeze the entire loaf or individual slices. Cool the bread completely, then wrap tightly in plastic wrap and place in a freezer-safe zip-top bag. Freeze for up to 3 months; thaw in the refrigerator or at room temperature.

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 (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 135IU (3%) Calcium 41mg (4%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 12servings (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.