Irish Soda Bread 1
Discover the charm of traditional Irish baking with this simple yet delicious Irish Soda Bread recipe. Made with just a handful of pantry staples like all-purpose flour, cold cubed butter, and tangy buttermilk, this bread comes together in no time—perfect for beginners and seasoned bakers alike. With a tender crumb and a subtle sweetness, thanks to a touch of sugar, this loaf is elevated further with the optional addition of plump raisins. The secret to its signature texture lies in the unique combination of baking soda and buttermilk, which replace yeast for a no-rise quick bread that's ready in under an hour. Whether served warm with butter, alongside a hearty stew, or as a snack with jam, this homemade Irish Soda Bread is a true comfort-food classic. Perfect for St. Patrick’s Day or any time you crave fresh, wholesome bread!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 1.75 cups buttermilk, chilled
- 1 unit egg, large
- 1 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease a cast iron skillet.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Mix well to ensure the dry ingredients are distributed evenly.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
If using raisins, mix them into the flour and butter mixture at this stage to evenly incorporate them.
In a separate bowl, whisk together the chilled buttermilk and the egg until combined.
Gradually add the buttermilk mixture to the dry ingredients, stirring gently with a wooden spoon or spatula until a soft, sticky dough forms.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together, but avoid overworking it.
Shape the dough into a round loaf, about 1 1/2 inches thick, and transfer it to the prepared baking sheet or skillet.
Using a sharp knife, score a deep cross (about 1/2 inch deep) across the top of the loaf. This allows the bread to bake evenly and gives it the traditional soda bread appearance.
Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow the bread to cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4198 mg | 183% | |
| Total Carbohydrate | 549.3 g | 200% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 148.7 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 710 mg | 55% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2523 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
