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Irish Soda Bread

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  • Author: Stephanie Powers
  • Prep Time: 5
  • Cook Time: 33
  • Total Time: 38

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

  1. Preheat oven to 450 degrees (Yes, you do need to preheat it)
  2. When oven is ready, combine dry ingredients
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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