Description
This Traditional Irish Soda Bread recipe delivers a classic, dense yet tender loaf made with simple pantry ingredients like flour, baking soda, salt, and buttermilk. Perfectly golden and crisp on the outside with a soft, comforting crumb inside, it’s an easy bread to whip up without yeast or long rising times.
Ingredients
Dry Ingredients
- 4 cups (580g) all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 cups (470ml) cold buttermilk
Instructions
- Preheat and Prepare: Preheat your oven to 400℉ (200℃). Line a baking sheet with parchment paper or grease it well. Alternatively, you can use an 8-inch cake pan or an oven-proof skillet to bake the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Add Buttermilk and Form Dough: Pour in the cold buttermilk and stir just until the mixture starts to become too stiff to stir. Avoid overmixing. Transfer the dough onto a floured surface.
- Knead Lightly: With floured hands, lightly knead the dough about 5 to 10 times, just until all the flour is moistened and the dough comes together into a cohesive mass.
- Shape the Loaf: Shape the dough into an 8-inch round and place it on the prepared baking sheet or pan. Using a very sharp knife, cut a ¼ to ½-inch deep “X” on the top of the loaf. This helps with even baking and expansion.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. For perfect doneness, an instant-read thermometer inserted into the center should read 195℉ (90.5℃).
- Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack before slicing. This helps set the crumb and improves texture.
Notes
- Cold buttermilk helps activate the baking soda and creates the traditional dense crumb texture.
- The X cut on top is essential for proper rising and gives soda bread its iconic look.
- For a slightly sweeter bread, you can add 1 to 2 tablespoons of sugar to the dry ingredients.
- Serve this bread fresh with butter, jam, or alongside hearty soups and stews.
- Store leftover bread wrapped in a clean towel or in an airtight container for up to 2 days.
