Description
This classic Irish Soda Bread recipe yields a beautifully rustic loaf with a crisp golden crust and tender crumb. Made with simple pantry ingredients including buttermilk, butter, and baking soda as a leavening agent, this quick bread features optional plumped raisins or currants for a subtle burst of sweetness. Perfect for pairing with traditional Irish dishes or enjoying on its own with butter and jam, this bread comes together easily and bakes to perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 4 cups sifted all purpose flour (spooned into the cup and leveled)
- 1/3 cup granulated sugar
- 1 and 1/2 teaspoons baking soda (make sure it’s fresh and not out of date)
- 2 teaspoons kosher salt (or 1.25 teaspoons table salt)
Fat and Oil
- 2 tablespoons cold butter
- 1/4 cup vegetable oil (light olive oil recommended)
Wet Ingredients
- 1 and 1/2 cups buttermilk
- 1 large egg
- 1 large egg yolk
Add-ins (Optional)
- 1 and 1/2 cups zante currants or raisins or dried cherries
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to ensure it is hot enough to give the bread its perfect crust as it bakes.
- Plump the Raisins (Optional): Bring a small pot of water to a boil, then turn off the heat and add 1 and 1/2 cups of raisins or your choice of dried fruit. Cover and let sit for 10 minutes to hydrate, then drain thoroughly.
- Sift the Flour: Spoon flour into a one-cup measuring cup, level it off with a knife, then sift into a large bowl using a mesh strainer. Repeat until you have a total of 4 cups sifted flour.
- Mix Dry Ingredients: Add sugar, baking soda, and kosher salt to the sifted flour and stir to combine evenly.
- Cut in Butter: Using a pastry cutter, cut 2 tablespoons of cold butter into the flour mixture until pea-sized crumbs form.
- Add Oil Gradually: Drizzle 1/4 cup vegetable oil in increments over the mixture, cutting it in each time with the pastry cutter. Avoid smoothing the dough with a spoon.
- Toss in Raisins: If using, add the drained raisins and toss them with the flour mixture to coat evenly.
- Prepare Wet Mixture: In a glass measuring cup, whisk together 1 and 1/2 cups buttermilk, 1 large egg, and 1 egg yolk until smooth.
- Combine Wet and Dry: Pour the buttermilk mixture into the flour mixture and gently fold with a rubber spatula until the dough just comes together.
- Knead Lightly: Turn the dough out onto a floured surface and knead just once or twice to bring it fully together; shape into a 6 to 7 inch circle. Do not over-knead.
- Prepare Baking Surface: Spread 1/2 tablespoon butter on the bottom of a cast iron skillet or baking sheet, or line with parchment paper.
- Score the Dough: Transfer the shaped dough to the prepared pan and use a serrated knife to cut a deep X about an inch deep into the top. This helps the bread cook evenly inside.
- Bake: Bake at 425 degrees F for 20 minutes, then cover loosely with foil to prevent over-browning and bake another 30 to 35 minutes. The bread is done when an inserted skewer comes out clean and the internal temperature reaches 180 degrees F.
- Finish and Cool: Brush the hot bread with melted butter and transfer to a wire rack to cool completely before slicing. Serve plain or with butter and jam, or alongside traditional Irish dishes like Corned Beef and Cabbage.
Notes
- Using fresh baking soda is critical for the bread to rise properly.
- Plumping raisins is optional but helps keep them moist and flavorful in the bread.
- Do not over-knead the dough; handle it gently to keep the bread tender.
- Scoring the top deeply allows heat to penetrate, ensuring the bread cooks evenly.
- Check doneness with both a skewer test and an instant-read thermometer for best results.
- Substitute dried cherries or currants for raisins if desired for different flavor variations.
- Cool the bread fully before slicing to prevent crumbling.
- Storing the bread in an airtight container keeps it fresh for several days.
