Irish Soda Bread
User Reviews
4.9
Irish Soda Bread
Description
The Irish Soda Bread recipe relies on the chemical reaction between baking soda and buttermilk to leaven the bread quickly without yeast. Flour, sugar, baking soda, and salt are combined quickly with cold diced butter worked into small pea-sized pieces, creating a crumbly texture. Raisins or currants can be stirred in for additional flavor and interest.
Buttermilk blended with egg provides moisture and richness. The wet ingredients are folded into the dry until just combined, keeping the dough slightly shaggy and avoiding overmixing to prevent toughness.
The dough is shaped into a round loaf and scored deeply in an “X” shape before baking on parchment or in a cast iron pan. Baking at a high temperature produces a golden, slightly crisp crust. The loaf is finished when the interior reaches 200°F or sounds hollow when tapped.
Allowing the bread to cool before slicing ensures the crumb finishes setting. This bread pairs well with savory spreads or accompanying traditional Irish meals.
Tenting with foil mid-bake can prevent excess browning of the crust while ensuring the center cooks through.
Ingredients
- 1⅔ cup buttermilk cold
- 1 egg
- 4 cups flour (480g)
- 4 tablespoons granulated sugar
- 1½ teaspoon baking soda (9g)
- 1 teaspoon kosher salt (9g)
- 4 tablespoons butter cold, diced (57g)
- 1 cup raisins optional, or currants
Instructions
- Preheat oven to 425F.
- Whisk the buttermilk and egg together then set aside.
- Combine the flour, sugar, baking soda and salt in a large bowl then whisk together. If you’re adding raisins or currants then mix those in now.
- Add the butter to the flour mixture then work into small pea sized pieces with your hands or a pastry cutter.
- Create a well in the middle of the flour mixture and pour the buttermilk mixture in. Use a spatula to fold the mixture together until all the flour has been worked in.
- Transfer the dough to your lightly floured surface, form into a loaf and place onto a parchment lined baking sheet or seasoned cast iron pan.
- Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. Tent the bread with foil if the top is getting too much color.
- Allow to cool then serve.
Notes
- Mix the dough by hand gently to prevent overworking, which can cause a dry, tough loaf.
- The dough should be shaggy and slightly floury, not smooth; just enough to hold together when shaped.
- Score the loaf about ½-inch deep in an “X” to help it bake evenly and allow proper expansion.
- You can bake on parchment paper, a baking sheet, or in a cast iron pan; avoid loaf pans which restrict rising.
- Bake until the crust is golden and the internal temperature reaches 200°F for perfect doneness.
- If the crust browns too quickly, tent it loosely with foil to prevent burning while baking the center fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 408mg | 17% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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