Irish Soda Bread Recipe

5 from 6 votes

Irish Soda Bread is quick and easy to make because there is no yeast, no rising time and no kneading. A perfect crusty exterior with a soft interior.

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: American, Irish

Servings: pieces

Calories: 248kcal

Author: Cyndy Ufkes - The Art of Food and Wine

Ingredients

4 cups all purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
2 teaspoons salt
1½ teaspoons baking soda
8 Tablespoon butter, cold cut into small cubes (1 stick)
2 cups buttermilk, chilled
1 teaspoon coarse sea salt, optional for top of the bread

Optional Add-Ins - add up to 1 cup total

1 cup raisins, regular or golden
1 cup dried cranberries, cherries, or craisins
1 cup currants
⅓ cup caraway seeds

Instructions

Preheat oven to 350°F. Make sure oven rack is in the middle of oven.
Choose a pan:
- 9-10" Cast Iron Skillet or other heavy bottomed pan
- 9" Pie Dish
- 8"-10" Dutch Oven pan
Lightly grease the pan and sides of the pan
In a large bowl whisk together flour, baking powder, sugar, baking soda, and 2 teaspoons salt.
Cut very cold butter into small chunks and add to the flour mixture. Mix with a pastry cutter or 2 forks until crumbly. Do not overmix but be sure all of the pieces of butter are coated in flour.
Add cold buttermilk in 3 batches and mix very gently with a rubber spatula or your hands each time. Again, do not overmix.
Add raisins (or any other add-ins), if using.
Dough should be shaggy and will be sticky.
Sift a light amount of flour onto a cool flat surface, such as the counter or a large cutting board. Turn dough out and pat into a round ball.
Flatten slightly with floured hands until you have a disk shape.
Add dough to the prepared baking pan. With a serrated knife cut a large X across the top. Cut about 1/3 to 1/2 way through the bread.
Sprinkle the top with optional coarse sea salt, if using.
Bake for about 45 minutes. Check at the 25 minute mark and if bread is getting too dark on top tent loosely with foil.
Bread is done when the X on top has lost its shiny look, a test skewer comes out clean, and the crust is dark golden brown. The internal temperature should be 200-205℉.
Also, tap on the bread and if you hear a hollow, drum-like sound, your soda bread is done.
Remove bread from the pan and let rest on a cooling rack for about 10 minutes.
Slice bread with a serrated knife.

Notes

Irish Soda Bread keeps, tightly wrapped, at room temperature for about 3 days, or frozen for 2-3 months. Be sure to cool completely before freezing and thaw at room temperature.
Serve warm with herb butter

Nutrition