Real Irish Soda Bread
Experience the heartwarming simplicity of tradition with this recipe for Real Irish Soda Bread, a classic baked good that's as easy to make as it is delicious. Made with just four pantry staples—flour, baking soda, salt, and buttermilk—this rustic bread captures the essence of old-world Irish cooking. With no yeast or rising time required, it comes together in just 10 minutes, making it a perfect option for busy schedules or last-minute baking needs. The signature deep cross scored on top not only gives it an authentic appearance but also ensures even baking, while the golden crust and tender crumb create a bread that's both hearty and satisfying. Serve it warm, slathered with butter or topped with your favorite jam, for a comforting accompaniment to any meal. Perfect for showcasing the beauty of simple, wholesome ingredients, this recipe is a must-try for traditional bread enthusiasts.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Salt
- 1.75 cups Buttermilk
Instructions
Preheat your oven to 425°F (220°C) and place a cast iron skillet or baking sheet inside to warm up.
In a large mixing bowl, combine the flour, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Make a well in the center of the dry ingredients and pour in the buttermilk. Using a wooden spoon or your hands, gently mix the buttermilk into the flour until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it just a few times to form a cohesive dough. The dough should be soft and slightly sticky but not overly wet.
Shape the dough into a round loaf about 1.5 inches thick. Place it on a piece of parchment paper.
Using a sharp knife, score a deep cross (about 1/2 inch deep) into the top of the loaf. This helps the bread bake evenly and gives it that classic Irish soda bread appearance.
Carefully transfer the parchment paper with the dough onto the preheated skillet or baking sheet in the oven.
Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm with butter or jam.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 387.1 g | 141% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.9 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 556 mg | 43% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1091 mg | 23% | |
*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.
