Irish Soda Bread

Why You’ll Love This Recipe

This Irish Soda Bread is incredibly easy to make, requiring no kneading or lengthy rising times. The use of baking soda as the leavening agent creates a deliciously dense and hearty bread with a slight tang from the buttermilk or kefir. The crust is golden and crispy, while the interior is soft and moist. It’s a great recipe for beginners, and it’s versatile enough to serve as a hearty side dish or a stand-alone treat. The touch of sweetness from the raisins or dried cranberries balances perfectly with the savory flavors of the bread, making it a great addition to any meal.

Ingredients

• 4 cups all-purpose flour, plus 1/4 cup more for dusting
• 1/4 cup granulated sugar
• 1 tsp sea salt
• 1 tsp baking soda
• 6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan
• 1 3/4 cups cold lowfat buttermilk or kefir
• 1 large egg, cold
• 1 cup raisins or dried cranberries (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a round 9-inch cake pan or line it with parchment paper for easy removal.
2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the 4 cups of flour, sugar, sea salt, and baking soda.
3. Cut in the Butter: Cut the cold butter into small cubes and add it to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Add Wet Ingredients: In a separate bowl, whisk together the buttermilk (or kefir) and egg until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a spoon until the dough just comes together. Be careful not to overmix, as this can result in a dense bread.
5. Add Raisins (Optional): If using, fold in the raisins or dried cranberries until evenly distributed.
6. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Transfer the dough to the prepared pan, placing it gently in the center.
7. Score the Top: Using a sharp knife, score an “X” into the top of the dough. This helps the bread cook evenly and gives it that iconic Irish Soda Bread look.
8. Bake the Bread: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The bread should sound hollow when tapped on the bottom.
9. Cool: Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10 slices
• Total Time: 1 hour (including baking and prep time)

Variations

• Traditional Irish Soda Bread: For a more traditional version, omit the raisins or dried cranberries and reduce the sugar to 2 tablespoons for a more savory flavor.
• Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour for a heartier, denser loaf.
• Herb-Infused: Add 1-2 teaspoons of dried herbs like rosemary or thyme to the flour mixture for a savory twist.
• Vegan Option: Use non-dairy buttermilk (such as almond milk with a teaspoon of vinegar) and replace the egg with a flax egg for a vegan-friendly version.

Storage/Reheating

• Storage: Store any leftover Irish Soda Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months.
• Reheating: To reheat, wrap the bread in foil and place it in a 350°F (175°C) oven for 10-15 minutes. You can also slice and toast individual pieces to enjoy warm.

FAQs

Can I make this bread without buttermilk?

Yes, you can substitute buttermilk with kefir, or make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.

What if I don’t have a cake pan?

No problem! You can bake the bread on a parchment-lined baking sheet. Simply form the dough into a round shape and bake as usual. Just be sure to score the top so it bakes evenly.

Can I use another type of flour?

Yes, you can experiment with other types of flour, such as whole wheat or spelt flour. Keep in mind that this may change the texture and flavor of the bread, so you may need to adjust the liquid slightly.

Why do I need to score the top of the dough?

Scoring the dough helps it cook evenly and gives it a traditional look. It also helps the bread rise better in the oven, allowing steam to escape from the dough.

Can I add other dried fruits?

Absolutely! You can use dried currants, apricots, or even chopped dried apples in place of or in addition to raisins or cranberries.

How do I know when the bread is done?

The bread is done when the top is golden brown, and a toothpick inserted into the center comes out clean. It should also sound hollow when tapped on the bottom.

Can I make this bread ahead of time?

Irish Soda Bread is best enjoyed fresh, but you can make it a few hours ahead and store it wrapped in a clean cloth. It can also be made the day before and toasted before serving.

Is Irish Soda Bread gluten-free?

You can make a gluten-free version by using a gluten-free flour blend. You may need to adjust the amount of liquid, as gluten-free flour often absorbs more moisture.

Why does my bread seem dense?

If the bread is too dense, it might be overmixed. Be gentle when stirring the dough, and make sure not to overwork it.

Can I use a stand mixer?

Yes, you can use a stand mixer with the paddle attachment, but be sure to mix the dough on low speed and stop when the dough just comes together. Overmixing will result in a dense texture.

Conclusion

This Irish Soda Bread recipe is the perfect balance of simplicity and flavor, making it a versatile addition to your baking repertoire. With its soft, moist crumb and slightly crispy crust, it’s ideal for serving with soups, stews, or even as a stand-alone snack. Whether you keep it traditional or add a little twist with raisins or cranberries, this bread is a comforting and delicious treat for any occasion. Enjoy a warm slice with butter, jam, or just as it is – either way, it’s bound to be a crowd-pleaser!

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