Irish Soda Bread

5 from 1 vote

This favorite Irish Soda Bread has a short prep time with no yeast or rising time. Toss in raisins or sunflower seeds for extra flavor—or keep it classic and plain!

Prep Time25

Cook Time50

Cooling Time40

Total Time1 55

Course: Appetizer, Breakfast, Brunch, Lunch, Side Dish, Snack

Cuisine: Vegetarian

Keyword: Irish Soda Bread

Servings: slices (1 loaf of bread)

Author: Chelsea Lords

Cost: $5.78

Equipment

Large sheet pan or a 5-quart cast-iron pot
Parchment paper or a silicone baking mat

Ingredients

8 tablespoons unsalted butter 1/2 cup, melted
1-3/4 cups buttermilk divided, see note 1
1 large egg
4-1/2 cups all-purpose flour plus more for dusting, see note 2
3 tablespoons granulated sugar
2-1/2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 cup soft (fresh) raisins

US - Metric

Instructions

Preheat oven to 425°F. Line a large sheet pan with parchment paper or a silicone liner, or line a 5-quart cast-iron pot with parchment paper. Set aside. Melt butter in a medium microwave-safe bowl.
Take the butter from the microwave and pour in 1 cup (237g) cold buttermilk. Stir with a fork and set aside for about 5 minutes. In another medium bowl, add the remaining 3/4 cup (176g) buttermilk and the large egg. Whisk together until smooth and set aside.
Add flour, sugar, baking powder, baking soda, salt, and raisins to a very large bowl. Whisk together until combined. Make a well in the middle of the bowl and pour in the buttermilk + egg mixture.
Stir the butter and buttermilk mixture again, stirring until small clumps form (you want this mixture as clumpy as possible!). Use a spatula to scrape every bit of this mixture on top.
Use a strong spatula or wooden spoon to mix ingredients until just combined and no streaks of flour remain. Be careful to not overmix or overwork the dough. Sprinkle 2 tablespoons extra flour onto a clean work surface. Scrape out all the dough right onto the flour and sprinkle with 2 more tablespoons of flour. Gently knead the bread, about 6–8 times to bring everything together into a wide, smooth ball.
Gently transfer ball to the prepared sheet pan or pot and pat it down to about 1-1/2 inches in height. Use a sharp serrated knife to cut an “X” across the surface about 1/4-inch deep. Bake for 25 minutes. After 25 minutes, do not open the oven, but reduce heat to 400°F and bake another 20–30 minutes or until the base sounds hollow when tapped in the middle (25 mins in my oven).
Remove tray from oven and let stand 10 minutes before carefully transferring to a wire cooling rack. Let bread cool for at least 30 minutes before slicing into it (the steam is still cooking the bread!)—see note 3.

Video

Notes

Note 1: While it would seem like any milk will work here, we need the acidity from the buttermilk to counteract the baking soda and powder and create the rise in the bread. Buttermilk is a must!

Note 2: When measuring flour, get an exact weight using a food scale, or spoon and level the flour. If you press a measuring cup into a container and push the flour into the cup, you’ll end up with way too much flour. Aim to add only enough flour to be able to manage the dough.

Note 3: Once you remove the bread from the oven, allow time for the bread to stand on the sheet pan for about 5–10 minutes and on a wire cooling rack for at least 30 minutes—this rest time is just as important as the bake time! The residual heat and steam ensure the inside is fully baked through.

Storage: Keep bread in a cool, dry place for up to 3–5 days. Use a container that allows ventilation to prevent mold. Avoid the fridge; it speeds up staleness. Freeze it for up to 3 months. Thaw at room temperature or toast directly from the freezer.

Nutrition