Description

A classic Irish quick bread made without yeast, using baking soda as a leavening agent. It has a dense texture and slightly tangy flavor, perfect with butter or jam.

Ingredients

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1 tablespoon sugar (optional)
1/2 cup raisins or currants (optional)

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Instructions

Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and sugar if using.
Stir in the buttermilk until a sticky dough forms. If using, fold in raisins or currants.
Turn the dough out onto a lightly floured surface and knead just until it comes together.
Shape into a round loaf and place on the prepared baking sheet. Use a sharp knife to cut a deep ‘X’ across the top.
Bake for 35-45 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool on a wire rack before slicing and serving.

Notes

Do not over-knead the dough or the bread will be tough.
For a softer crust, wrap the warm bread in a clean towel while cooling.
Use whole wheat flour for a heartier version.