Description
A traditional Irish Soda Bread loaf that bakes up crusty and fluffy in less than an hour
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 Tablespoon kosher salt or 2 tsp. regular salt
- 1 level teaspoon baking soda
- 3/4 tsp baking powder
- 1&1/4 to 1&1/2 cups buttermilk
Instructions
- Preheat oven to 450 degrees (Yes, you do need to preheat it)
- When oven is ready, combine dry ingredients
- Create a well in the middle of the dry ingredients and slowly add the buttermilk, using your hands to tip flour into the center to combine.
- Gradually add more buttermilk until all the flour has been incorporated and dough doesn’t crack when pinched. It will be similar to biscuit dough and should not be sticky.
- Form into a round, flat loaf and place on a lightly greased cookie sheet or into a covered cast iron dutch oven. Cut a cross into the top of the loaf about 1/4″ deep with a floured knife to allow it to vent.
- Bake for 5 minutes at 450, then lower oven temp to 400 degrees (don’t open oven door) and bake for another 35-40 minutes or until top is golden brown and the loaf sounds hollow when you knock on the bottom. (Note: Bread will bake a bit faster in the cast iron dutch oven than on a cookie sheet.)
- Serve warm with a generous amount of Kerrygold irish butter and a maybe even a spoonful of apple butter.
Notes
- No buttermilk in the house? Add 1Tbsp of white or apple cider vinegar per 1 cup of regular milk to get the acid content you need.
- Gluten-Free: Since this is a low-gluten bread, I think gluten-free flour would work well here.
- Vegan: Use non-dairy milk and add 1Tbsp of white or apple cider vinegar per 1 cup of milk
Nutrition
- Serving Size: 5