Irish Soda Bread Recipe

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Irish Soda Bread Recipe: The dough for Irish Soda Bread comes together in five minutes, and it requires no kneading or proofing, making it the easiest bread you’ll ever prepare. Soda bread has a texture similar to biscuits and a delicate, sensitive crumb.

Irish Soda Bread Recipe

 

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Irish Soda Bread | Gimme Some Oven

 

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Ingredients

Servings: 12 slices (1 loaf)
  • 4 cups all-purpose flourplus 1/4 cup more for dusting
  • 1/4 cup granulated sugar

 

  • 1 tsp sea salt
  • 1 tsp baking soda

 

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  • 6 Tbsp cold unsalted butterplus 1/2 Tbsp to grease pan
  • 1 3/4 cups cold lowfat buttermilk or kefir

 

  • 1 large eggcold
  • 1 cup raisins or dried cranberriesoptional
  • Prevent your screen from going dark

 

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Instructions

 

  • Set the oven to 375˚F. Grease a 10-inch cast-iron skillet generously with 1/2 tablespoon of butter.

 

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  • Mix the flour, baking soda, sugar, and salt in a sizable mixing bowl. Cut the butter into tiny pieces, then mix the butter with your fingers into the flour until crumbs form. Stir in the raisins, making sure to break up any clusters. Create a well in the middle.

 

  • Whisk the egg and buttermilk together in a large measuring cup, then stir this mixture into the flour mixture. With a wooden spoon, stir the dough just until it becomes slightly moistened and begins to join together.

 

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  • The dough for Irish Soda Bread comes together in five minutes, and it requires no kneading or proofing, making it the easiest bread you’ll ever prepare. Bread made from soda has a soft and tender crumb with a Biscuit-like texture.

 

  • Turn out onto a floured surface and gently shape the dough into a round loaf with floured hands. It ought to be curly. To manage it if it’s too sticky, lightly dust with flour. Avoid over-mixing to prevent tough bread.

 

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  • Transfer to the prepared pan and make a deep, wide “X” in the top with a knife. Bake for 50–55 minutes at 375 degrees in the center of your preheated oven. The bread should sound hollow inside when you tap it. To cool, move the bread to a wire rack. Once prepared, enjoy within two days, and store leftovers in the refrigerator for up to one week.

 

 

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Nutrition

 

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  • 259 calories  45g carbs 5g protein6g fat

 

 

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FAQs AND QUESTIONS

 

How to Make Soda Bread

 

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Adjust the oven to 375 degrees. Use butter to grease a 10-inch cast-iron pan.

Mix dry ingredients: Combine flour, sugar, baking soda, and salt in a sizable mixing bowl.

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  • Incorporate the butter and raisins: Dice the butter and use clean, dry hands to massage it into the flour mixture until small pieces resemble crumbs. Add the raisins and stir.

 

  • Buttermilk: Beat one egg and buttermilk together in a large measuring cup, then pour into the dry ingredients. Using a wooden spoon, stir the dough until it becomes wet and begins to come together.

 

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  • Shape the loaf: Move the dough to a surface that has been lightly dusted, sprinkle flour on your hands, and shape the dough into a circular loaf. If too sticky to work with, sprinkle with flour.

 

  • Bake – transfer the dough to the buttered pan and score the top with a deep “X”. Bake at 375˚F for 50–55 minutes.

Ingredients

 

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We love adding raisins for the holidays, but the raisins are optional. If you want to make it without buttermilk, then kefir works just as well to activate the baking soda.

 

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  • Flour – all-purpose flour works best

 

  • Sugar – 1/4 cup makes it a lightly sweet bread

 

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  • Salt – every good bread needs a fair amount

 

  • Baking soda – leavening, which makes the bread rise

 

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  • Butter – gives the bread a scone-like texture (use cold, unsalted)

 

  • Buttermilk – activates the soda (use cold, low-fat)

 

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  • Egg – for a finer, richer crumb

 

  • Raisins – optional and can be substituted for dried cranberries

 

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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