Description
This classic Irish Soda Bread recipe delivers a simple, hearty loaf made without yeast, relying on baking soda and buttermilk for a quick rise. Perfectly golden and slightly sweet, it’s easy to prepare and ideal for serving with butter, jam, or traditional Irish meals.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp sugar (optional, for a touch of sweetness)
Wet Ingredients
- 1 3/4 cups buttermilk (or substitute with regular milk and 1 tbsp lemon juice or vinegar)
- 1 tbsp melted butter (optional, for a richer flavor)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the bread evenly and achieving a golden crust.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar if using, ensuring a uniform mixture for proper leavening and flavor distribution.
- Add Buttermilk: Make a well in the center of the dry ingredients and slowly pour in the buttermilk while mixing gently with a wooden spoon or your hands until a sticky dough forms, combining wet and dry elements without overmixing.
- Knead Dough: Turn the sticky dough onto a floured surface and knead it gently for 1-2 minutes just until it comes together. Avoid overworking, which can result in a dense loaf.
- Shape Loaf: Form the dough into a round loaf and place it on a greased or parchment-lined baking sheet to prepare for baking.
- Score the Dough: Using a sharp knife, cut a 1/4 inch deep “X” on top of the dough. This allows steam to escape and helps the bread cook evenly while giving it the traditional soda bread look.
- Bake: Bake the loaf in the preheated oven for 30-40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool: Remove from the oven and cool on a wire rack for about 10 minutes before slicing. Serving warm with butter, jam, or with Irish dishes enhances the experience.
Notes
- Buttermilk can be substituted by mixing 1 tablespoon of lemon juice or vinegar with regular milk and letting it sit for 5 minutes.
- Do not over-knead the dough to keep the bread light and tender.
- Scoring the top is essential for proper baking and traditional appearance.
- The optional sugar adds a subtle sweetness, which can be omitted for a more savory flavor.
- For extra richness, brush the top with melted butter right after baking.
