Introduction
Irish Soda Bread is a traditional Irish treat that’s both simple to make and delicious to eat. With a unique combination of buttermilk and baking soda, this bread has a delightful texture and flavor. Whether enjoyed fresh from the oven or toasted the next day, Irish Soda Bread is perfect for any occasion.
Ingredients
1⅓ cups buttermilk
1 large egg
3½ cups all-purpose flour, spooned and leveled (438g), plus more for kneading
2 tablespoons cane sugar
1 teaspoon baking soda
1 teaspoon sea salt
3 tablespoons cold unsalted butter, cubed
Scant 1 cup dried currants or raisins
Prep Time
15 minutes
Cook Time
45 to 50 minutes
Total Time
1 hour
Yield
1 loaf
Instructions
1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2. In a medium bowl, whisk together the buttermilk and egg until thoroughly combined.
3. In a large bowl, mix the flour, sugar, baking soda, and salt together.
4. Add the cubed butter to the flour mixture, coating it well before using your hands to work the butter into the flour until it resembles pea-sized pieces.
5. Stir in the dried currants or raisins to ensure they are evenly distributed.
6. Create a well in the center of the dry ingredients and pour the buttermilk mixture into it. Use a spatula or wooden spoon to stir until a shaggy dough begins to form.
7. Transfer the dough to a lightly floured surface and knead gently, shaping it into a ball. Adjust the consistency by adding more flour if it’s sticky or a bit more buttermilk if it’s too dry.
8. Place the formed dough on the prepared baking sheet and score a ½-inch-deep cross on the top using a sharp knife.
9. Bake the bread for 45 to 50 minutes or until it turns golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, use foil to tent it while continuing to bake.
10. Once baked, remove the bread from the oven and let it cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.
This Irish Soda Bread is best enjoyed fresh, but any leftovers can be sliced and frozen for future use. They make excellent toast when thawed. Enjoy your baking!
Detailed Directions and Instructions
Preheat the oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the wet ingredients
In a medium bowl, whisk together the buttermilk and egg until well combined.
Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Incorporate the butter
Add the cubed butter to the flour mixture. Toss to coat, then use your hands to work the butter into the flour until it forms pea-sized pieces.
Add the currants
Stir in the dried currants or raisins, ensuring they are evenly distributed and coated with the flour mixture.
Combine wet and dry ingredients
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a spatula or wooden spoon until a shaggy dough forms.
Knead the dough
Transfer the dough onto a lightly floured surface and knead gently to form it into a ball. The dough should be soft but not overly sticky. If it’s too sticky, add a bit more flour; if it’s too dry, add a touch more buttermilk.
Shape and score the dough
Place the dough ball onto the prepared baking sheet. Using a sharp knife, score the top with a ½-inch-deep cross.
Bake
Bake for 45 to 50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, tent it with foil and continue baking.
Cool
Remove from the oven and let the bread cool on the baking sheet for 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
Buttermilk substitute
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon plus 1 teaspoon of fresh lemon juice to a measuring cup, then filling it with milk or almond milk up to the 1⅓ cup line. Let it sit for 5 minutes before using.
Storage
This bread is best enjoyed on the day it’s baked. For longer storage, slice and freeze the bread; the frozen slices make excellent toast.
Cook Techniques
Mixing Ingredients
When mixing wet and dry ingredients, create a well in the dry mix to ensure even distribution and incorporate the liquids effectively.
Kneading Dough
Kneading should be gentle and brief, just enough to bring the dough together without overworking it. The goal is to create a soft dough that is not overly sticky.
Scoring the Dough
Scoring the top of the dough with a cross pattern not only helps the bread expand while baking but also allows for steam to escape, resulting in a better texture.
Baking
Keep an eye on the bread while baking. If it starts to brown too quickly, cover it with foil to prevent burning while it finishes cooking through.
Cooling
Allow the bread to cool on a wire rack after baking to prevent it from becoming soggy on the bottom, ensuring a crisp crust.
FAQ
Can I use regular milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding lemon juice to regular milk.
Can I use different types of dried fruit?
Absolutely! You can substitute currants with raisins, cranberries, or other dried fruits according to your preference.
How should I store Irish Soda Bread?
Store it at room temperature for a day. For longer storage, slice it and freeze it; the frozen slices can be toasted later.
Why does my soda bread not rise?
Soda bread relies on the chemical reaction between baking soda and acidic ingredients like buttermilk. Make sure your baking soda is fresh, and don’t overmix the dough.
Can I add nuts to the recipe?
Yes, you can incorporate nuts like walnuts or pecans for added texture and flavor.
Conclusion
Indulging in homemade Irish Soda Bread is a delightful experience, offering warmth and comfort straight from the oven. Its simple ingredients and quick preparation make it an accessible recipe for bakers of all skill levels. Whether enjoyed fresh on its own, slathered with butter, or paired with a hearty soup, this bread is sure to impress and satisfy.
More recipes suggestions and combination
Herbed Irish Soda Bread
Enhance the flavor of your Irish Soda Bread by adding fresh herbs like rosemary or thyme into the dough. This twist brings an aromatic quality to the bread, making it a perfect accompaniment to savory dishes.
Cheddar and Chive Soda Bread
Mix in shredded cheddar cheese and chopped chives for a cheesy, flavorful loaf. This variation pairs wonderfully with soups and salads, adding a rich, savory depth to the traditional recipe.
Walnut and Honey Bread
Incorporate chopped walnuts and a drizzle of honey into the bread for a nutty sweetness. This combination is excellent for breakfast or as a snack with tea.
Spiced Pumpkin Soda Bread
During the fall season, add pumpkin puree and warm spices like cinnamon and nutmeg to the dough for a festive twist. This bread is delightful toasted and spread with cream cheese.
Fruit and Nut Soda Bread
Mix in assorted dried fruits such as cranberries, apricots, or figs, along with nuts like almonds or pecans. This sweet, hearty version makes a great breakfast treat.
