Irish Soda Bread

Irish Soda Bread

A rustic loaf with a crisp crust and tender crumb, leavened simply with baking soda and buttermilk.

Total 1 hr 5 min Makes 14 slices Calories 165/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This traditional Irish soda bread comes together quickly with pantry staples, no yeast or rising time required. The tangy buttermilk reacts with baking soda to create a tender, slightly dense crumb beneath a craggy, golden crust. It's well suited to breakfast with butter and jam or alongside a bowl of hearty stew.

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 3/4 cups buttermilk
  • 2 tablespoons unsalted butter, melted

Method

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper or dust lightly with flour.

  2. In a large bowl, whisk together the flour, baking soda, salt, and sugar.

  3. Pour in the buttermilk and melted butter, and stir with a wooden spoon just until a sticky, shaggy dough forms.

  4. Turn the dough onto a lightly floured surface and knead gently 4 to 5 times, just enough to bring it together. Do not overwork.

  5. Shape the dough into a round loaf about 7 inches in diameter and place it on the prepared baking sheet.

  6. Using a sharp knife, cut a deep X into the top of the loaf, about 1/2 inch deep.

  7. Bake until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom, 35 to 40 minutes.

  8. Transfer the loaf to a wire rack and cool at least 20 minutes before slicing.

Rate this recipe

★ 3.5 (1)

Irish Soda Bread

This traditional Irish soda bread comes together quickly with pantry staples, no yeast or rising time required. The tangy buttermilk reacts with baking soda to create a tender, slightly dense crumb beneath a craggy, golden crust. It's well suited to breakfast with butter and jam or alongside a bowl of hearty stew.

1 hr 5 min 14 slices 165 cal

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 3/4 cups buttermilk
  • 2 tablespoons unsalted butter, melted

Method

  1. 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper or dust lightly with flour.

  2. 2

    In a large bowl, whisk together the flour, baking soda, salt, and sugar.

  3. 3

    Pour in the buttermilk and melted butter, and stir with a wooden spoon just until a sticky, shaggy dough forms.

  4. 4

    Turn the dough onto a lightly floured surface and knead gently 4 to 5 times, just enough to bring it together. Do not overwork.

  5. 5

    Shape the dough into a round loaf about 7 inches in diameter and place it on the prepared baking sheet.

  6. 6

    Using a sharp knife, cut a deep X into the top of the loaf, about 1/2 inch deep.

  7. 7

    Bake until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom, 35 to 40 minutes.

  8. 8

    Transfer the loaf to a wire rack and cool at least 20 minutes before slicing.