This Easy Irish Soda Bread recipe is straightforward in preparation with very simple ingredients. It makes a rustic, hearty round with a crunchy crust and soft interior. This versatile bread pairs well with a variety of dishes, both sweet and savory. Serve it with corned beef and cabbage, or simply topped with Irish butter.Raisins or currants are a more modern addition to this bread, but they are delicious. Although completely optional.
Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.
Sift together the flour, soda, salt, and sugar over a large mixing bowl. Whisk together until well combined.
Make a well in the center of the dry ingredients; pour in the buttermilk. Mix together using a rubber spatula for about 30 seconds, until the mixture forms a shaggy dough. Don’t overwork the dough – overmixing can make the interior rubbery. Add the raisins and mix in quickly, about 10 seconds more.
Turn the dough out onto a lightly floured work surface. Knead briefly until the dough sticks together, about 3-4 turns. Form the dough into a ball. Transfer the dough to the prepared baking sheet.
Score a cross in the top of the loaf using a large serrated knife, or a sharp chef’s knife, to about 1” depth. Immediately transfer it to the preheated oven.
Bake for 40-45 minutes, or until the bread is split at the cross, and the crust is craggy and well browned. The loaf should be well risen and have a hollow sound when tapped on the bottom with your knuckles.
Let bread cool slightly before slicing; serve warm. Use a serrated knife and sawing motions to slice the bread without flattening the crumb. Or, allow the bread to cool completely before slicing. Store airtight.
Notes
What to expect: Irish Soda Bread is a quick bread that is dense in crumb, but should be soft and moist regardless. This recipe results in a truly crusty loaf with a soft interior. It has a buttermilk tang that compliments a variety of savory foods. Although, I love slices of this bread with butter and jam. Spoon and Sweep: Use this method of measuring flour. Spoon flour into the measuring cup until it overflows, then sweep the top flat with a knife or other flat kitchen tool. Don't scoop directly from the bag; this could pack the flour down and result in a dry loaf.Avoid working the dough too much: It’s so easy to overdevelop the gluten in this dough by over-kneading or handling it too much. Mix the dry and wet ingredients together quickly until just moistened. This usually takes less than a minute.Don’t skip the cross: Scoring the bread is essential to this particular recipe, so that the bread splits when it rises and which helps the middle bake through. However, there’s more to it in Irish culture. Most Irish people believe you must bless the bread by putting a cross on it, to ward away evil. Can’t hurt, I say.Buttermilk substitute: For this recipe, place two tablespoons of white or cider vinegar in a large 4-cup capacity measure. Fill the cup to the 2 cup mark with whole milk and stir together. Use as a replacement for buttermilk in this recipe. While this isn’t going to produce the same tangy flavor and fluffy texture in this bread, in the name of resourcefulness – it will work.The Crust: This bread develops a very crusty, shatter-y, well browned crust. For me, that’s the whole point of this bread, to contrast the soft interior. However, if you’re someone who likes a softer crust, you can place the warm loaf in a bowl and cover with a tea towel. When the loaf is completely cool, the crust will be softened and somewhat easier to slice.
Keyword all purpose flour, baking soda, buttermilk, easy recipe, fine grain salt, historical recipe, Irish cuisine, Irish Soda Bread, no butter, no eggs