Irish Soda Bread Recipe
User Reviews
5
Irish Soda Bread Recipe
Description
The Irish Soda Bread Recipe uses pantry staples—flour, baking soda as a leavening agent, sugar for a touch of sweetness, along with cold butter cut into the dry ingredients for a crumbly texture. The wet mix of buttermilk and egg binds the dough, which is mixed just until coming together to avoid toughness. Raisins can be included for added sweetness and texture.
The dough is shaped into a rough round on a floured surface, lightly handled to maintain a shaggy, rustic feel. It’s placed in a butter-greased skillet, scored with a deep X to help the loaf expand while baking. The bread is baked at 375°F until done, characterized by a golden crust and hollow-sounding base when tapped, indicating a properly risen and baked loaf. The texture is hearty and substantial, traditional to Irish soda bread formulas.
This bread serves well as a side to soups, stews, or as a snack with butter. Its straightforward ingredients and method make it a practical recipe for homemade bread that doesn’t require yeast or long rising times.
Ingredients
- 4 cups all-purpose flour plus 1/4 cup more for dusting
- 1/4 cup granulated sugar
- 1 tsp salt sea salt
- 1 tsp baking soda
- 6 Tbsp butter plus 1/2 Tbsp to grease pan, cold unsalted
- 1 3/4 cups buttermilk cold lowfat or kefir
- 1 egg cold, large
- 1 cup raisin optional, or dried cranberries
Instructions
- Preheat oven at 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
- In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
- Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
- Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices (1 loaf)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbs | 45g | |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 295mg | 12% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
