Irish Soda Bread Recipe
Irish soda bread is a rustic, quick bread with a crisp crust and tender crumb, made with simple ingredients like flour, buttermilk, and baking soda. Its slightly sweet flavor is complemented by bursts of raisins. This easy, no-yeast bread is perfect for breakfast or teatime.
Equipment
- 10” cast-iron skillet
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon
- Sharp knife
Ingredients
- 1 tsp sea salt
- 1 cup raisins or dried cranberries, optional
- 1¾ cups cold lowfat buttermilk or kefir
- 1 tsp baking soda
- 4 cups all-purpose flour, plus 1/4 cup more for dusting
- 1 large egg, cold
- 6 tbsp cold unsalted butter plus 1/2 Tbsp to grease pan
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 375˚F and generously grease a 10” cast-iron skillet with 1/2 tablespoon butter.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
- Cut the butter into small pieces and work it into the flour with your fingers until the mixture resembles coarse crumbs.
- Stir in the raisins, making sure to break up any clumps.
- In a separate measuring cup, whisk the buttermilk and egg together, then pour it into the flour mixture.
- Stir gently with a wooden spoon until just combined and the dough barely starts to come together.
- Transfer it onto a floured surface and, using floured hands, shape it into a round loaf, keeping the texture shaggy.
- If the dough is too sticky, dust lightly with flour, but avoid over-mixing to prevent toughness.
- Place the dough into the buttered skillet, then use a sharp knife to cut a deep “X” on top.
- Bake in the center of the preheated oven for 50-55 minutes, until the bread sounds hollow when tapped.
- Transfer to a wire rack to cool before slicing.
Notes
- If you don’t have buttermilk, mix 1 ¾ cups milk with 1 ½ tablespoons vinegar or lemon juice and let sit for 10 minutes.
- The deep “X” on top allows the bread to expand evenly while baking and prevents cracking.