Traditional Irish Soda Bread
This Traditional Irish Soda Bread recipe is a simple, time-honored loaf that comes together quickly with basic pantry staples. Made without yeast, it relies on baking soda for lift, giving the bread its classic dense yet tender crumb and lightly crisp crust.
Servings: 16 servings
Calories: 173kcal
Equipment
Ingredients
- 4 cup all-purpose
- 1½ teaspoon baking soda
- 1 tablespoon sugar
- 1¼ teaspoon salt
- 6 tablespoon butter cold
- 1½ cup buttermilk
- 1 large egg
- flour extra for your work surface
- buttermilk optional, for brushing the top of the bread
Instructions
- Preheat your oven to 375 F. Measure the all-purpose flour, baking soda, sugar, and salt into a large mixing bowl and blend with a whisk.4 cup all-purpose, 1½ teaspoon baking soda, 1 tablespoon sugar, 1¼ teaspoon salt
- Cut in butter until incorporated completely. The flour mixture will appear sandy or coarse in texture. Make a well in the center of the mixture.6 tablespoon butter
- Add the buttermilk and the egg to the well in the bowl of flour mixture. Using a spatula, fold the wet ingredients with the buttermilk and egg until you have a shaggy dough that is slightly sticky.1½ cup buttermilk
- Turn the shaggy dough onto a lightly floured work surface. Using your hands pull the dough together into a large ball, folding it on itself about 5 to 6 times to mix it together and shape into a uniform ball.flour
- Cross two pieces of parchment paper, and lay the dough ball in the middle.
- Cut an X across the top about ½" deep. Brush the top with buttermilk, butter, or leave plain. Place in the center rack the oven.buttermilk , 1 large egg
- Bake in preheated oven for 55 minutes. Soda bread is done when the X id no longer wet, and the bread makes a hallow sound. Cool until warm, then serve.
Notes
- Use cold butter: Cold butter creates a better crumb when it is cut into the flour properly.
- Do not overmix: Gently mix the dough just until it comes together to keep the bread tender.
- Measure flour accurately: Too much flour can make the loaf dense and dry.
- Score the top: Cutting a deep cross helps the bread bake evenly and is part of the traditional method.
- Bake until fully set: The loaf should sound hollow when tapped on the bottom.
Nutrition
Calories: 173kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 347mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Calcium: 34mg | Iron: 2mg
