Soda Bread with Irish Butter Recipe
This classic Irish Soda Bread recipe is a quick and easy homemade bread made without yeast, using baking soda as the leavening agent. The bread is rustic with a crisp golden crust and a tender crumb, perfect when served warm with creamy Irish butter. Ready in under an hour, it’s a quintessentially Irish loaf ideal for breakfast or as an accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 1¾ cups buttermilk, well-shaken
For Serving
- Irish butter, for serving
Instructions
- Prepare Oven and Baking Surface: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until thoroughly combined to distribute the leavening and seasoning evenly throughout the bread.
- Form Dough: Make a well in the center of the dry ingredients and pour in the well-shaken buttermilk. Gently mix with a wooden spoon or your hand just until a shaggy dough forms, being careful not to overwork it to maintain a tender texture.
- Shape the Loaf: Turn the dough out onto a lightly floured surface and knead just briefly, enough to bring it together. Shape the dough into a round loaf about 2 inches thick and transfer it onto the prepared baking sheet.
- Score and Bake: Using a sharp knife, cut a deep cross pattern about half an inch deep into the top of the loaf. This helps the bread cook evenly and gives it a traditional look. Bake in the preheated oven for 35 to 40 minutes until the crust is golden brown and the bottom sounds hollow when tapped.
- Cool and Serve: Transfer the baked bread to a wire rack and let it cool for at least 30 minutes. Serve slices warm or at room temperature slathered with rich Irish butter.
Notes
- Be careful not to overmix the dough to avoid tough bread.
- Use well-shaken buttermilk for consistent moisture throughout the dough.
- Check the bread’s doneness by tapping the underside; a hollow sound indicates it’s cooked through.
- Allow the bread to cool slightly before slicing to maintain its structure.
- Soda bread is best eaten fresh but can be toasted if leftover.
Keywords: Irish soda bread, soda bread recipe, quick bread, baking, Irish bread, buttermilk bread
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