Irish Soda Bread
Here with another new treat that’s quickly becoming one of my family’s favorites – Irish Soda Bread! This bread is a snap to make and comes together really fast! It’s leavened with baking soda instead of yeast so that means no rising time. Just mix, shape, and bake! It’s super customize-able too. I’ve made it using some whole wheat flour and with different dried fruits and it’s always yummy. It goes great with soups, as a snack, even breakfast! So versatile!
Irish Soda Bread (Adapted from For the Love of Cooking)
- 4 cups flour (can use all purpose, wheat, or mix)
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 tsp baking soda
- 4 tbsp cold unsalted butter, cut into 1/2 inch dice
- 1 3/4 cup buttermilk (I use regular milk soured with vinegar)
- 1 extra large egg
- Optional – zest of 1 orange or lemon; 1 cup mixed dried fruits such as candied ginger, cranberries, raisins, or currants mixed with 1 tablespoon of flour; 1/2 cup chopped nuts
- Optional savory – omit sugar and add grated cheese, chopped scallions or chopped onions
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Combine the 4 cups of flour, sugar, salt, and baking soda together in a bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour, texture will be like cornmeal. Whisk together the buttermilk and egg in a separate bowl until very well combined. Slowly add the buttermilk mixture to the flour mixture and mix until just combined. Do not over mix! Add any mix-ins and fold gently.
Dump the dough out onto a floured board and knead it a few times into a round loaf.
Place the loaf on the prepared baking sheet and lightly cut an x into the top of the bread with a serrated
knife. Optional – spray top of loaf with cooking spray and sprinkle coarse sugar.
Bake for 45-55 minutes, or until a cake tester inserted in the center comes out
clean. When you tap the loaf, it should have a hollow sound.
Let loaf cool & enjoy!
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