Irish Soda Bread

Name: Irish Soda Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 4 cup all-purpose flour plus extra for dusting; 1 tsp baking soda; 1.5 tsp salt; 1.75 cup buttermilk cold, shaken; 2 tbsp unsalted butter cold, cut into small cubes

Bread55 min8 servingsEasy

About this recipe

A classic, no-yeast Irish soda bread with a golden crust, tender crumb, and a subtle tang from buttermilk. This traditional recipe uses just four core ingredients — flour, baking soda, salt, and buttermilk — and comes together in minutes with no kneading or rising time required. It's hearty, rustic, and deeply satisfying, perfect alongside soups, stews, or simply spread with good butter.

Instructions

1
Preheat your oven to ![425°F]. Lightly flour a baking sheet or line it with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
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
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
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
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
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
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.

Irish Soda Bread

Bread55 min8 servingsEasy

About this recipe

Instructions

1
Preheat your oven to ![425°F]. Lightly flour a baking sheet or line it with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
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
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
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
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
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
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.