I love getting my hands messy with kneading dough. But I know not everyone’s on board with the whole yeast situation, especially if you’re just starting or only want to bake for your family.
So, I’ve got your back with a foolproof recipe for Irish bread! We skip the yeast altogether and rely solely on buttermilk and baking soda to do the heavy lifting.
Why We All Love Homemade Irish Soda Bread With Raisins
- Who doesn’t love the magic of simple ingredients? Flour, buttermilk, baking soda, and salt: that’s all it takes to whip up a seriously flavorful loaf of Irish soda bread! Plus, buttermilk adds a subtle tanginess that takes it to the next level.
- Irish soda bread has a dense and crumbly texture that sets it apart from regular bread. Many love that hearty feel, while others find it downright homey. The best part? There’s no need for all the kneading and rising like with yeast breads. It’s a total breeze to make, perfect for newbie bakers or anyone short on time.
- This bread is a chameleon when it comes to serving. Toast it with some butter for a cozy breakfast, or serve it warm alongside a hearty stew or soup. Heck, it even makes for a tasty afternoon snack paired with a cup of tea! And if you’re feeling fancy, why not dress the dough in raisins, currants, caraway seeds, or chopped nuts?
- I’m not Irish, but lots of my fellow bakers are, and let me tell you, Irish soda bread holds a special place in their hearts. Every slice tastes like Irish culture, so whenever we take a bite, it feels like we are connected to a rich history of traditions.
6 Steps To Make Irish Soda Bread
Step 1.
First things first, preheat your oven to 400°F or 204°C.
Now, when it comes to pans, you’ve got a few options. You can use a silicone mat or a standard baking sheet lined with parchment paper. If you want, bust out a seasoned 12-inch skillet (you don’t have to preheat it beforehand).
Another option is to grease a 10-inch pie dish or cake pan. If you have a Dutch oven (at least 5 quarts) lying around, that will work, too. Just grease it or line it with some parchment paper and, later, bake with its lid completely off!
Step 2.
Whisk buttermilk with egg, then set aside. Mix flour, baking soda, white sugar, and salt in a big bowl.
Now, it’s time to cut in your butter! Grab a fork or pastry cutter (or just your fingers) to work that butter into pea-size crumbs. Once that’s done, stir the raisins into the mix. Pour the egg/buttermilk mixture in and gently fold your dough until it’s so stiff you cannot stir it at all.
Step 3.
Dump that crumbly dough on a lightly flour-coated work surface, and work it into a small ball with your floured hands. Quickly knead until all that flour is moist (it usually takes me half a minute). If it’s too sticky, sprinkle on a bit more flour!
Step 4.
Move that dough to your prepared pan or skillet. Grab a bread lame or sharp serrated knife and score (aka shallow cut) it with an X or slash about half an inch deep.
Step 5.
Pop that bad boy in the oven and bake until golden brown (about 45 to 55 minutes). The center should look cooked through.
If you notice it browning too much on top, loosely tent it with foil. For the most accurate test, stick a thermometer into the middle of the bread loaf; it should read 195°F or 90°C when it’s done.
Step 6.
Let’s bring your loaf of bread out! Let it cool for about 10 minutes in its pan, then transfer it to a rack to cool off completely.
Now comes the best part: serving it up! Whether you’re into warm, toasted, or room-temperature slices, top it off with whatever toppings or spreads you fancy. Make it your own!
Notes
1. Once your Irish soda bread has cooled, it’s time to give it a cozy home for storage! Pop it into an airtight container or wrap it tightly in plastic. It’ll stay fresh for 4 days at room temperature.
2. Now, what about freezing? It’s doable! If you have any leftovers, wrap them snugly in layers of plastic wrap and then add a thick layer of foil for good measure. Toss it in the freezer; it’ll stay good for two months. When you’re ready to dig in, just let it thaw overnight in the fridge.
3. Ah, the beauty of Irish soda bread: it’s a blank canvas waiting to be paired with some delicious flavors, just like whole wheat bread. Here are some ideas to get you started:
Classic butter: The most traditional way to enjoy Irish soda bread! The richness of the butter pairs well with the bread’s slightly sweet, tangy flavor.
Jam or marmalade: These are especially delicious for breakfast or afternoon tea. You can spread your favorite jam or marmalade on toasted soda bread for a sweet and satisfying treat.
Honey: Why not drizzle some honey over warm soda bread? Its sweetness (plus that delightful contrast in textures) is something else.
Cheese: I have terrific news: Irish soda bread, like sandwich bread, pairs well with basically every cheese I know, from mild cheddar to sharp blue cheese. It’s time to create a cheese board with your favorites!
Irish stew: This hearty lamb stew is a classic Irish dish served with soda bread for dipping. My bread recipe soaks up the mouth-watering stew juices better than anything else.
FAQs
Can I Use Whole Wheat Flour Instead Of All-Purpose Flour?
Yes, but too much whole wheat flour can make your homemade bread denser and heavier. Only replace up to half of the all-purpose flour with whole wheat flour.
My Irish Soda Bread Has A White Powdery Residue On Top. Is It Spoiled?
Nope. This white residue is likely baking soda bloom and is perfectly safe to eat! It’s only there when you use too much baking soda, or the dough sits too long before baking.
Good luck with my simple, quick bread recipe!
Discover More Unique Bread Recipes:
Irish Soda Bread Recipe
Ingredients
- 1 ¾ cup buttermilk
- 4 ¼ cup spooned and leveled all-purpose flour (+ extra for work surface)
- 3 tbsp granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup cold, cubed, unsalted butter
- optional 1 egg
- optional ⅔ cup raisins
Instructions
- Preheat your oven to 400°F or 204°C. When it comes to pans, you have options:– A silicone mat– Standard baking sheet lined with parchment paper– A seasoned 12-inch skillet (no preheating is required)– A greased 10-inch pie dish or cake pan.– A greased Dutch oven of at least 5 quarts (later, bake with its lid completely off!)
- Whisk buttermilk with egg, then set aside. Then, mix flour, baking soda, white sugar, and salt in a big bowl.
- Cut in your butter: use a fork or pastry cutter (or just your fingers) to work it into pea-size crumbs. Stir the raisins into the mix. Pour the egg/buttermilk mixture in and gently fold your dough until it’s stiff.
- Dump that dough on a lightly flour-coated work surface. Work it into a small ball with your floured hands. Quickly knead until all that flour is moist (about 30 seconds). If it’s too sticky, sprinkle on a bit more flour!
- Move that dough to your prepared pan or skillet. Sore (aka shallow cut) it with an X or slash about half an inch deep.
- Bake it until golden brown (about 45 to 55 minutes). The center should look cooked through.
- For the most accurate doneness test, insert a thermometer into the middle of the bread loaf; it should read 195°F or 90°C.
- Let it cool for about 10 minutes in its pan (out of the oven), then transfer it to a rack to cool completely. Enjoy your wonderful bread!
Notes
- After cooling, store Irish soda bread in an airtight container or tightly wrapped in plastic for freshness for up to 4 days at room temperature.
- Leftover soda bread can be frozen and wrapped in plastic wrap and foil for two months. Thaw overnight in the fridge before serving.
- Irish soda bread can be served with various flavors, such as classic butter, jam, marmalade, honey, cheese, or Irish stew.
