Description
Grandma's Irish Soda Bread is a classic, quick bread made without yeast, relying on baking soda and buttermilk for leavening. This hearty bread features a crusty exterior and soft, dense interior, often enhanced with optional raisins. Perfect for serving warm, toasted, or at room temperature, it's a cherished family recipe rich in tradition and flavor.
Ingredients
Units
Scale
Main Ingredients
- 1 and 3/4 cups buttermilk
- 1 large egg (optional)
- 4 and 1/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons unsalted butter, cold and cubed
- 1 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Choose your baking vessel: a parchment-lined baking sheet, a seasoned cast iron skillet, a greased cake or pie pan, or a greased/lined dutch oven with the lid off.
- Mix Wet Ingredients: Whisk together the buttermilk and optional egg in a bowl and set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter, fork, or fingers until the mixture resembles pea-sized crumbs.
- Add Raisins and Wet Mixture: Stir in the optional raisins, then pour the buttermilk and egg mixture into the dry ingredients. Gently fold the dough together until it becomes too stiff to stir.
- Knead Dough: Turn the dough onto a lightly floured surface. With floured hands, form it into a ball and knead for about 30 seconds until all flour is moistened, adding flour if the dough is sticky.
- Shape and Score: Transfer the dough to your prepared baking pan or skillet. Use a very sharp knife or bread lame to score an X about half an inch deep on top of the dough.
- Bake: Bake for 45 to 55 minutes until the bread is golden brown and a thermometer inserted in the center reads 195 degrees Fahrenheit (90 degrees Celsius). Tent with foil if it browns too quickly.
- Cool and Serve: Remove from the oven and cool the bread for 10 minutes before transferring to a wire rack. Serve warm, at room temperature, or toasted with your favorite spreads.
- Store Leftovers: Wrap leftover bread tightly in aluminum foil and store at room temperature up to 2 days or in the refrigerator for up to 1 week.
Notes
- Irish Soda Bread uses baking soda and buttermilk for leavening, so no yeast or rising time is needed.
- The cold butter cut into the flour creates a tender, crumbly texture.
- Optional egg adds extra richness but can be omitted.
- Raisins are traditional but optional; you can also add other dried fruits or seeds.
- Scoring the dough helps the bread expand during baking and gives the characteristic look.
- To check doneness, use an instant-read thermometer instead of relying solely on color.
- Store the bread wrapped tightly to maintain freshness and prevent drying out.
Nutrition
- Serving Size: 1 slice (approx 100g)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
