Irish soda bread loaf

This Irish Soda Bread recipe is perfect for when you want homemade bread without the fuss of yeast rising. It comes together quickly but yields a soft, hearty loaf with a touch of sweetness that tastes like a cozy treat fresh from the oven. The loaf has a biscuit-like crumb, making it perfect alongside soups or as part of a breakfast spread.

I first made this bread on a chilly Sunday morning and was amazed how such a simple dough baked up so fluffy and flavorful. Now it’s a staple whenever I want warm bread fast.

Ingredients

• All-purpose flour: Four cups of all-purpose flour spooned and leveled for accurate measurement ensuring the right dough texture
• Granulated sugar: One quarter cup adds just enough sweetness to balance the salt
• Baking soda: One teaspoon creates the bread’s classic rise without yeast
• Kosher salt: One and a half teaspoons heightens the flavors and controls fermentation
• Unsalted butter: Four tablespoons cold unsalted butter cut into small cubes gives richness and flakiness when worked into the flour
• Raisins: One cup brings a lovely sweet chew and contrast in texture. Currants can be used for a smaller fruit option
• Egg: One large egg lightly beaten enriches the dough and helps bind ingredients
• Buttermilk: One and three quarter cups shaken for even consistency this adds tang and reacts with baking soda to rise

Instructions

Sauté the Aromatics:

Preheat your oven to 425 degrees Fahrenheit. Generously coat a 10inch cast iron skillet with nonstick cooking spray and set aside so it’s ready for the dough.

Mix the Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution of the leavening agents and seasoning.

Cut in the Butter:

Using your hands, work the cold butter cubes into the flour mixture until the texture looks like coarse crumbs. This step is crucial for creating tender pockets in the bread.

Add the Fruit:

Toss in the raisins to distribute them evenly throughout your dough.

Combine Wet Ingredients:

Add the buttermilk and beaten egg to the bowl. Mix gently with a wooden spoon just until combined. Dough will be sticky and loose, so resist overmixing.

Shape the Dough:

Lightly flour your hands and a work surface. Transfer the sticky dough and press it into a round loaf a few times until it holds together. Avoid overworking it because that can toughen the bread.

Score the Loaf:

Transfer the dough to the prepared skillet. Using a serrated knife, carve a deep “X” on top about an inch deep. This allows steam to escape and helps shape the loaf as it bakes.

Bake until Golden:

Place the skillet in your preheated oven and bake for 35 to 40 minutes. The loaf is done when a thin skewer inserted in the center comes out clean and the crust is golden. If the top browns too quickly, tent loosely with foil for the last few minutes.

Cool and Serve:

Remove the skillet carefully as the handle will be very hot. Allow the bread to rest for five to ten minutes before transferring to a cutting board to slice. Enjoy it warm slathered with butter or your favorite jam.

One of my favorite ingredients here is the buttermilk. Its acidity reacts with baking soda to give that lovely rise and tender crumb that defines soda bread. I remember baking this with my grandmother and the warm aroma filling the kitchen instantly made the house feel like home.

Storage Tips

This bread stays moist when wrapped in a cloth bag or stored in an airtight container at room temperature for 2 days. For longer storage, slice and freeze it wrapped well in foil or plastic wrap. Toast slices directly from the freezer for a fresh taste.

Ingredient Substitutions

You can swap raisins for dried cranberries or chopped dried apricots for a fruity twist. If you don’t have buttermilk, mix one and three quarter cups milk with one tablespoon white vinegar or lemon juice and let it sit for five minutes before using. Unsalted butter can be replaced with coconut oil for a dairy free version.

Serving Suggestions

Irish Soda Bread pairs beautifully with hearty soups such as vegetable stew or beef and Guinness stew. It also shines toasted with a slather of butter and jam for breakfast. For a savory option, serve alongside cheese and cold cuts for a simple snack platter.

Enjoy warm slices of this quick Irish soda bread with butter or jam. It’s a cozy, fast loaf that pairs well with soups and breakfast spreads.

Your Recipe Questions Answered

→ What makes Irish soda bread rise without yeast?

Baking soda reacts with the acidity in buttermilk to produce carbon dioxide, which helps the bread rise and become light.

→ Can I substitute raisins with other dried fruits?

Yes, currants or chopped dried apricots work well and add a different sweet flavor to the bread.

→ Why is the dough sticky and how to handle it?

The dough is naturally sticky due to the buttermilk; dusting hands with flour and minimal handling helps maintain a tender texture.

→ Why score an 'X' on top of the loaf before baking?

Scoring allows the bread to expand evenly during baking and creates a distinctive rustic appearance.

→ What is the best way to bake this bread for a golden crust?

Baking in a preheated cast iron skillet ensures even heat distribution and helps develop a crisp, golden crust.