Description
This Traditional Irish Soda Bread recipe delivers a quick and easy homemade loaf with a delightfully dense yet tender crumb. Made with simple pantry ingredients like flour, baking soda, salt, and buttermilk, it requires no yeast or rising time. The bread is characterized by a golden, deeply browned crust with a distinct cross cut on top, baked at high heat to create a perfect balance of crusty exterior and soft interior. Serve warm with butter for an authentic Irish experience.
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 for the baking step.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until thoroughly combined.
- Add buttermilk: Create a well in the center of the dry ingredients using a wooden spoon. Pour the buttermilk into the well and gently stir the mixture, starting from the center and gradually incorporating the flour until a shaggy dough forms.
- Knead the dough: Lightly flour a work surface and gently turn the dough out. Knead it only about 4 times, just until it comes together and the surface becomes slightly smoother. Be careful not to overwork the dough.
- Shape the loaf: Using the palms of your hands, shape the dough into a round loaf. Transfer it to the prepared baking sheet.
- Score the bread: Lightly sprinkle the top of the loaf with flour. Use a sharp chef’s knife to make a large cross (X) slash on the top. This helps the bread expand evenly during baking.
- Bake at high heat: Place the loaf immediately into the preheated oven. Bake at 450°F for 15 minutes to develop a crusty exterior.
- 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 until the loaf is deeply golden brown and sounds hollow when tapped on the bottom.
- Cool before serving: Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes. Serve warm with Kerrygold Salted Butter or your preferred spread.
Notes
- Use unbleached all-purpose flour for best texture and flavor.
- Do not over-knead the dough; soda bread requires minimal handling to stay tender.
- Scoring the dough is essential to control the bread’s expansion and gives the traditional look.
- For a slightly sweeter variation, add 1-2 tablespoons of sugar or honey to the dough.
- Ensure buttermilk is cold but not frozen for optimal reaction with baking soda.
- Store leftover bread in an airtight container or wrap in foil to maintain freshness.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 190
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 2.5 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
