Irish Soda Bread
This classic loaf relies on baking soda and buttermilk, not yeast, to rise. It comes together in about 10 minutes of prep time and bakes in under an hour. No proofing, no waiting, no complicated techniques.
Equipment
- Large mixing bowl
- Pastry cutter - or two forks, or your fingertips
- 10-inch cast iron skillet - or a baking sheet lined with parchment paper
- Sharp chef's knife - or bench scraper for scoring
- Measuring cups and spoons
- Wooden spoon - or silicone spatula
- Instant-read thermometer - optional, but helpful to confirm doneness
- Wire cooling rack
Ingredients
- 4 cups all-purpose flour - 500g, plus a little extra for dusting
- 1 teaspoon baking soda - fresh, for best results
- 1 teaspoon fine sea salt
- 2 tablespoons granulated sugar - 25g
- 4 tablespoons unsalted butter - 55g, cold, cut into small cubes
- 1 large egg
- 1 3/4 cups buttermilk - 420ml, shaken well (see notes for substitute)
- 1 cup raisins or currants - 150g, optional but traditional in many family recipes
Instructions
- Preheat oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven to preheat, or line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar until evenly combined.
- Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
- If using, toss the raisins or currants through the flour-butter mixture until evenly coated and distributed.
- In a small bowl, whisk the egg and buttermilk together until fully combined. Make a well in the center of the flour mixture and pour in the wet ingredients.
- Using a wooden spoon, stir from the center outward until the flour is just incorporated and no dry streaks remain. The dough will be shaggy and slightly sticky. Do not overmix.
- Turn the dough onto a lightly floured surface. Dust your hands with flour and gently pat and fold the dough 4-5 times to bring it together into a rough ball. Do not knead. Shape into a round loaf about 7-8 inches in diameter.
- Place the dough round into the preheated cast iron skillet or onto the prepared baking sheet. Score a deep cross into the top, about 1 inch deep, extending nearly to the edges.
- Bake in the center of the oven for 45-55 minutes until deep golden brown. Tent with foil at the 30-minute mark if browning too quickly. The bread is done when it sounds hollow when tapped on the bottom, or reaches an internal temperature of 190-200°F.
- Transfer the loaf to a wire cooling rack and cool for at least 15-20 minutes before slicing. Serve warm with butter and honey.
Notes
- Buttermilk substitute: Pour 1 tablespoon of white vinegar or lemon juice into a measuring cup, fill to 1 3/4 cups with whole milk, stir, and let sit for 10 minutes before using.
- Test your baking soda: Drop a small amount into hot water. If it bubbles vigorously, it's active. Replace if it's been open for more than 6 months.
- Keep butter cold: If your kitchen is warm, freeze the cubed butter for 10 minutes before using. Cold butter creates a tender, flaky crumb.
- Don't overmix: Overworking the dough develops gluten and makes the bread tough. Mix only until the flour is just incorporated.
- Score deeply: Cut at least 1 inch deep so the heat can reach the center and the bread bakes evenly.
- Raisin coating: Coating raisins in flour prevents them from sinking to the bottom of the loaf during baking.
- Storage: Store at room temperature wrapped tightly for up to 2 days. Do not refrigerate as it dries out quickly.
- Freezing: Slice the loaf, separate slices with parchment paper, and freeze in an airtight bag for up to 2 months. Toast directly from frozen.
- Reheating: Wrap day-old bread in foil and warm at 300°F for 10-15 minutes. Avoid the microwave as it makes the bread rubbery.
- Flour your hands, not the dough: Adding too much extra flour during shaping will make the bread dry.