Irish Soda Bread
The ultimate comfort food, Irish Soda Bread is a quick and easy delight filled with rustic flavor. Perfect for any occasion, this easy weeknight recipe will have you reaching for seconds!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 4 1/4 cups All-Purpose Flour Weigh or MEASURE ACCURATELY – spoon and level
- 1/4 cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Table Salt
- 1 and ¾ cups Buttermilk
- 1 egg Egg optional, see note
- 6 Tablespoons Cold Unsalted Butter
- 1 cup Dried Cranberries or Raisins optional
- 1 cup Coarse Sugar Crystals for topping, optional
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). While the oven heats up, cube the butter into small pieces and place them in the freezer. This will help keep the butter cold, which is essential for creating that flaky texture.
- You can make soda bread in virtually any oven-proof pan that’s large enough. A seasoned cast iron skillet works wonderfully, or you can line a baking sheet with parchment paper for easy clean-up.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Ensure everything is evenly combined; this helps the bread to rise uniformly.
- In a liquid measuring cup, whisk the buttermilk and optional egg together. Refrigerate this mixture until you’re ready to use it.
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles pea-sized crumbs. If you’re adding raisins, stir them in now. Work quickly to keep the butter chilled, as this helps the dough remain less sticky.
- Create a well in the center of your dry ingredients, then pour in the chilled buttermilk and egg mixture. Using a stiff spatula or wooden spoon, fold the mixture together until it becomes too difficult to stir.
- On a lightly floured surface, transfer the dough and shape it into a shaggy ball. Don’t worry if it’s sticky; this is normal. Just sprinkle it lightly with flour to make it manageable. Avoid adding too much flour or over-kneading, as this will result in a tough loaf.
- Transfer the dough to your prepared pan. If desired, sprinkle with coarse sugar. Using a knife, score the top with a deep “X” to allow for even baking and to give the bread character.
- Bake in the center of your preheated oven for 45 to 55 minutes. You’ll know it’s ready when the internal temperature reaches 190 degrees F (88 degrees C) on an instant-read thermometer. This ensures the bread is thoroughly baked.
- Once baked, carefully transfer the bread to a wire rack using oven mitts. Allow it to cool for at least 15 minutes before slicing. The rustic texture of the bread makes for delightful, albeit imperfect, slices!
Notes
- Tip 1: The best method to measure flour is using a food scale. If you don’t have one, fluff the flour before spooning it into your measuring cup. Avoid scooping directly from the bag to prevent compaction.
- Tip 2: Store any leftover soda bread in an airtight container at room temperature for two to three days, or refrigerate it for up to one week.
- Tip 3: If you wish to freeze your soda bread, wrap it tightly in plastic wrap or aluminum foil. It can last in the freezer for up to three months.
- Tip 4: For leftover slices, try toasting them or wrapping them in a damp paper towel and microwaving for 8 to 10 seconds to restore moisture.
- Tip 5: Feel free to experiment with different add-ins like seeds, nuts, or even herbs to customize the flavor of your Irish Soda Bread.