Description
Traditional Irish Soda Bread is a classic quick bread that uses baking soda as a leavening agent instead of yeast. This rustic loaf has a dense, tender crumb with a golden crust, made with simple ingredients like all-purpose flour, buttermilk, salt, and baking soda. It’s perfect served warm with butter for an authentic Irish treat.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups (420 g) unbleached all-purpose flour
- 3/4 teaspoon (3 g) kosher salt
- 3/4 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups (337 g) buttermilk
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to use later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, kosher salt, and baking soda thoroughly to evenly distribute the leavening and salt.
- Add Buttermilk: Create a well in the center of the dry ingredients using a wooden spoon, then pour the buttermilk into the well. Gently stir starting from the center, gradually working outwards until the shaggy dough forms. The dough will be quite loose and rough; this is normal.
- Knead Dough: Lightly flour your work surface and pour the dough onto it. Gently knead it about four times to bring it together and smooth the surface slightly. Avoid over-kneading to keep the bread tender.
- Shape the Loaf: Use the palms of your hands to shape the dough into a round loaf, then transfer it to the prepared baking sheet. Lightly sprinkle the top with flour for a rustic look.
- Score the Bread: Using a sharp chef’s knife, cut a large X across the top of the loaf. This helps the bread expand evenly during baking.
- Bake at High Heat: Place the loaf immediately in the preheated oven and bake at 450°F (232°C) for 15 minutes to develop a good crust.
- Lower Temperature and Continue Baking: Reduce the oven temperature to 400°F (204°C), rotate the pan 180 degrees for even cooking, and bake for an additional 25-30 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Remove from oven and let the bread cool on a wire rack for at least 20 minutes before slicing. Serve warm with Kerrygold Salted Butter or your favorite spread.
Notes
- Do not over-mix or over-knead the dough to keep the bread tender and avoid toughness.
- Use unbleached all-purpose flour for best texture and flavor.
- Cutting the X on top is traditional and aids in even rising and baking.
- For a crustier loaf, bake on a preheated baking stone or cast iron surface.
- Irish Soda Bread is best eaten the day it’s made but can be toasted the next day.
Nutrition
- Serving Size: 1 slice (1/10 of loaf, approximately 60g)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 5mg
