Irish Soda Bread

Instructions

1. 1

   Preheat your Oven to 425°F. Lightly flour a Baking Sheet or line it with Parchment Paper.

2. 2

   In a large Mixing Bowl, whisk together the All-Purpose Flour, Baking Soda, and Salt until evenly combined.

3. 3

   If using Butter, add the cold cubes to the All-Purpose Flour mixture and rub them in with your fingertips until the mixture resembles coarse breadcrumbs.

4. 4

   Make a well in the center of the All-Purpose Flour mixture. Pour in 1½ cups of the Buttermilk and stir gently with a fork or your hand until the dough just comes together. It should be soft, slightly sticky, and shaggy — do not overwork it. Add the remaining Buttermilk a tablespoon at a time only if the dough seems too dry and won't come together.

5. 5

   Turn the dough out onto a lightly floured surface. With floured hands, gently shape it into a round, about 8 inches in diameter and 2 inches tall. Do not knead — just bring it together with a light touch.

6. 6

   Place the shaped loaf on the prepared Baking Sheet. Using a sharp Knife or a Bench Scraper, cut a deep 'X' into the top of the loaf, about ¾ of the way through.

7. 7

   Bake at 425°F for 15 minutes, then reduce the Oven temperature to 400°F and continue baking for 25–30 minutes more, until the loaf is deep golden brown. To test for doneness, lift the loaf and tap the bottom — it should sound hollow. An instant-read Meat Thermometer inserted in the center should read 190–200°F.

8. 8

   Transfer the bread to a Wire Rack and let it cool for at least 15–20 minutes before slicing. The interior continues to set as it cools. Serve warm with good Butter.