Description
Irish Soda Bread is a traditional quick bread made without yeast, using baking soda as a leavening agent. It has a tender crumb, slightly crisp crust, and can be sweet or savory depending on the add-ins.
Ingredients
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- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 3/4 cups buttermilk
- 2 tbsp unsalted butter, melted (optional, for brushing)
- 1 tbsp sugar (optional, for a slightly sweet version)
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
- In a large bowl, whisk together flour, baking soda, salt, and sugar (if using).
- Add raisins or currants, if using, and toss to coat.
- Gradually stir in the buttermilk until a sticky dough forms.
- Turn dough out onto a floured surface and knead lightly just until it comes together (about 1 minute). Do not overwork the dough.
- Shape into a round loaf and place on the prepared baking sheet or skillet.
- Using a sharp knife, cut a deep “X” into the top of the dough.
- Bake for 35–45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- If desired, brush the warm loaf with melted butter for a softer crust.
- Cool on a wire rack for at least 30 minutes before slicing.
Notes
- For a savory version, omit the sugar and raisins and add herbs or cheese.
- Best eaten the same day, but can be toasted the next day.
- If you don’t have buttermilk, substitute with 1 3/4 cups milk + 1 tbsp lemon juice or vinegar.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg