Description
This traditional Grandma’s Irish Soda Bread recipe is a simple, rustic quick bread that combines the tangy flavor of buttermilk with a soft crumb and a golden crust. Perfect for breakfast or alongside your favorite meal, this bread is easy to prepare with pantry staples and requires no yeast or rising time, making it a delightful and quick homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 and 3/4 cups (420ml) buttermilk
- 1 large egg (optional)
Dry Ingredients
- 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for dusting
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Fat
- 5 Tablespoons (71g) unsalted butter, cold and cubed
Optional Add-ins
- 1 cup (150g) raisins
Instructions
- Preheat oven and prepare pan: Preheat your oven to 400°F (204°C). Choose your baking vessel—a lined baking sheet with parchment or a silicone mat, a seasoned 10-12 inch cast iron skillet, a greased 9-10 inch cake pan or pie dish, or a greased or parchment-lined 5 quart or larger Dutch oven (baking with lid off if using Dutch oven).
- Mix wet ingredients: In a small bowl, whisk together the buttermilk and egg (if using) until combined. Set aside.
- Combine dry ingredients and cut in butter: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Using a pastry cutter, fork, or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles pea-sized crumbs.
- Add raisins and incorporate liquids: Stir in the optional raisins. Pour the buttermilk and egg mixture into the flour mixture, folding gently until the dough becomes too stiff to stir.
- Form the dough: Turn the crumbly dough onto a lightly floured surface. Using floured hands, shape into a ball and knead gently for about 30 seconds until all flour is moistened. If dough is sticky, sprinkle additional flour cautiously.
- Score the dough: Transfer the dough ball to your prepared baking pan or skillet. Using a very sharp knife or bread lame, make a shallow cut or an ‘X’ about 1/2 inch deep across the dough’s top to help it bake evenly.
- Bake the bread: Place the dough in the preheated oven and bake for 45-55 minutes until the bread turns golden brown and the center registers 195°F (90°C) on an instant-read thermometer. If the top browns too quickly, loosely tent with aluminum foil.
- Cool and serve: Remove from oven and let cool on a wire rack for about 10 minutes. Serve warm, at room temperature, or toasted with your favorite spreads.
- Store leftovers: Wrap leftover bread tightly in aluminum foil. Store at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- The egg is optional and adds richness; omit it for traditional soda bread or to make it egg-free.
- Use cold, unsalted butter for best texture when cutting into the flour mixture.
- Adding raisins is optional to add sweetness and texture.
- Checking doneness with an instant-read thermometer ensures the bread is perfectly cooked inside.
- If dough feels sticky, add flour sparingly; too much flour can dry out the bread.
