Irish Soda Bread with Buttermilk
User Reviews
5
Irish Soda Bread with Buttermilk
Description
Irish Soda Bread with Buttermilk highlights key ingredients like buttermilk and baking soda as leavening agents alongside all-purpose flour and butter for richness. The dough is mixed gently to maintain a tender texture and baked at a high temperature for a golden crust. Optional currants or raisins are soaked beforehand to plump them, distributing moist sweetness through the bread. The result is a rustic loaf with a firm crust and soft inside, balancing mild sweetness from sugar and fruit with the savory notes of salt and butter.
The bread pairs well with hearty dishes or can be enjoyed simply with butter or jam. Its dense texture holds up to stews and soups, and it can be served warm or at room temperature. The optional addition of caraway seeds offers a savory variation that complements traditional Irish fare like corned beef and cabbage.
The recipe suggests sifting flour for lightness and ensuring fresh baking soda to achieve proper rise. Using cold butter cut into the flour before adding wet ingredients helps create tender, flaky layers. Soaking dried fruit softens it, preventing dryness in the final bread. This bread is best enjoyed fresh but can be stored and lightly toasted for serving later.
Ingredients
- 4 cups all-purpose flour spooned into the cup and leveled, sifted
- 1/3 cup granulated sugar
- 1 and 1/2 teaspoons baking soda make sure it's fresh and not out of date
- 2 teaspoons kosher salt (or use 1.25 teaspoons of table salt)
- 2 tablespoons butter cold
- 1/4 cup vegetable oil I used light olive oil
- 1 and 1/2 cups buttermilk
- 1 large egg
- 1 large egg yolk
- 1 and 1/2 cups currants or raisins, or dried cherries (optional, Zante
Instructions
- Preheat the oven to 425 degrees F.
- Plump the raisins. (this step is optional) Bring a small pot of water to boil. Once boiling, turn off the heat, and add 1 and 1/2 cups raisins (or whatever dried fruit). Cover with a lid and let the raisins sit in the boiling water for about 10 minutes. When they are nice and plump, drain the raisins in the colander and let them drip dry for a bit.
- Sift the flour: Spoon flour into a one-cup measuring cup and use a knife to level off the top. Add the flour to a mesh strainer set over a large bowl. Stir until the flour is sifted through. Repeat until you have 4 cups of sifted flour in the bowl.
- Make the dough: Add 1/3 cup sugar, 1 and 1/2 teaspoons baking soda, and 2 teaspoons kosher salt to the flour. Use less salt if you don't have kosher salt.
- Use a pastry cutter to cut 2 tablespoons cold butter into the flour mixture.
- Add 1/4 cup oil in increments. Drizzle a bit over the flour, then use the pastry cutter to cut it in. Drizzle a little more and repeat. Do not smooth the dough with a spoon or try to blend it together. Use a cutting motion. Use a table knife if you don't have a pastry cutter.
- Add raisins. Once the raisins have plumped and drained a bit, add the raisins to the flour mixture and toss them in the flour. (raisins are optional)
- In a glass measuring cup, add 1 and 1/2 cups buttermilk. Add in 1 egg and 1 egg yolk. Whisk together until smooth.
- Add liquid. Add the buttermilk mixture to the flour and combine with a rubber spatula, folding gently until it comes together.
- Turn the mixture onto a floured surface and knead just once or twice to bring it together. Shape into a 6 or 7 inch circle. Shaggy dough is good, don't knead too much.
- Spread 1/2 tablespoon butter all over a cast iron skillet, or on the bottom of a baking sheet. Or you can line either pan with parchment paper.
- Transfer the loaf to the greased baking sheet or cast iron skillet. Use a serrated knife to slice an X into the top, about an inch deep, or even more. Don't be shy. This allows heat to penetrate to the center of the bread.
- Bake at 425 for 20 minutes, then cover the top loosely with foil, to prevent over browning. Continue baking for another 30-35 minutes. The total bake time should be 50-60 minutes. A skewer inserted into the center of the bread should come out with no wet batter. An instant read thermometer should reach 180 degrees F. The bottom of the bread will sound hollow when tapped.
- Brush the top of the bread with melted butter. Let cool on a wire rack before slicing. Spread with butter and jam! Or leave it plain and eat with Corned Beef and Cabbage and a side of Horseradish Sauce. SO. GOOD.
Notes
- Dried fruit such as currants, raisins, or dried cherries can be used or omitted for a more savory bread.
- Optionally, substitute 1 tablespoon of caraway seeds in place of dried fruit for a different flavor profile.
- Ensure baking soda is fresh and not expired to achieve proper rise.
- Sifting the flour before mixing gives a lighter bread texture.
- Soaking dried fruit in hot water before adding helps keep the bread moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 161kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Potassium | 198mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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