Irish Soda Bread
Rooted in 19th-century Ireland, soda bread reflects a tradition of thoughtful baking and refined simplicity. Served warm, with a delicate crumb and a deeply golden crust, it remains an elegant way to mark St. Patrick’s Day.
Rooted in 19th-century Ireland, soda bread reflects a tradition of thoughtful baking and refined simplicity. Served warm, with a delicate crumb and a deeply golden crust, it remains an elegant way to mark St. Patrick’s Day.
Ingredients
1 ¾ cups (420 ml) buttermilk
1 large egg (optional)
4 ¼ cups (531 g) all-purpose flour, plus more for your hands and counter
3 tablespoons (38 g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons (71 g) unsalted butter, cold and cubed
Optional: 1 cup (150 g) raisins or currants
Directions
Preheat the oven to 400 °F (204 °C). Line a 10–12-inch stainless steel skillet, with parchment paper.
In a large bowl, whisk the buttermilk and egg together. In another bowl, whisk the flour, sugar, baking soda, and salt.
Cut the cold, cubed butter into the dry mixture using a pastry cutter, fork, or your fingers until the butter pieces are about pea-sized. Stir in the raisins (if using).
Pour the buttermilk/egg mixture into the flour mixture. Gently fold until the dough is too stiff to stir. Turn the mixture out onto a lightly floured surface.
With floured hands, shape the dough into a round loaf. Knead very briefly (about 30 seconds) until the flour is fully moistened. Add a little extra flour if the dough is too sticky.
Transfer the dough to your prepared pan. Using a sharp knife, score the top of the dough with an “X” about ½-inch deep.
Bake for 45–55 minutes, or until the bread is golden brown and cooked through. If the top browns too quickly, tent with foil. (An instant-read thermometer inserted into the center should read about 195 °F / 90 °C when done.)
Remove from the oven and cool for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Store leftover bread at room temperature up to 2 days or in the refrigerator up to 1 week.
