Description
Traditional Irish Soda Bread is a quick and easy no-yeast bread characterized by a crisp golden crust and a tender, slightly dense crumb. Made with simple pantry staples like flour, baking soda, salt, and buttermilk, this recipe delivers a hearty, comforting loaf perfect for serving warm with butter or alongside soups and stews.
Ingredients
Units
Scale
Dry Ingredients
- 3 1/2 cups unbleached all-purpose flour (420 g)
- 3/4 teaspoon kosher salt (3 g)
- 3/4 teaspoon baking soda
Wet Ingredients
- 1 1/2 cups buttermilk (337 g)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside for later use.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, kosher salt, and baking soda thoroughly to ensure even distribution of leavening agents.
- Add Buttermilk and Mix: Make a well in the center of the dry mixture and pour in the buttermilk. Using a wooden spoon, gently stir the mixture from the center outward, combining until a shaggy dough forms. The texture should be loose and somewhat rough at this stage.
- Knead the Dough: Lightly flour a clean work surface and turn the dough out onto it. Gently knead the dough about four times just until it comes together and the surface feels smoother but avoid over-kneading.
- Shape the Loaf: Using the palms of your hands, shape the dough into a round loaf and transfer it carefully to the prepared baking sheet. Lightly dust the top of the loaf with flour.
- Score the Dough: With a sharp chef’s knife, cut a large X across the top of the dough. This helps the bread expand properly during baking.
- Bake at High Temperature: Immediately place the loaf in the preheated oven and bake at 450°F (232°C) for 15 minutes to develop a crisp crust.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 400°F (204°C), rotate the baking sheet 180 degrees for even browning, and bake for an additional 25-30 minutes, or until the bread is deeply golden brown.
- Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing. Serve warm with Kerrygold salted butter for a classic Irish treat.
Notes
- Do not over-knead the dough, as this can make the bread dense and tough.
- The X scored on top is traditional and allows the bread to expand and bake evenly.
- Using unbleached all-purpose flour helps improve texture and flavor.
- For best results, serve the bread warm with butter or alongside hearty soups and stews.
- Store leftover bread wrapped in a clean kitchen towel to maintain crustiness.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 150
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 5 mg
