Irish Soda Bread Recipe
Total Time
1 hr 5 mins
Prep Time
10 mins
Cook Time
55 mins
Rating
4.98 out of 5 stars
(354)
Ingredients
1 loaf
- 4 cups all-purpose flour, plus 1/4 cup more for dusting
- 1/4 cup granulated sugar
- 1 tsp sea salt
- 1 tsp baking soda
- 6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan
- 1 3/4 cups cold lowfat buttermilk or kefir
- 1 large egg, cold
- 1 cup raisins or dried cranberries, optional
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Preparation
Step 1
Preheat oven at 375˚F. Generously grease a 10” cast-iron skillet with 1/2 Tbsp butter.
Step 2
In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form. Stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
Step 3
In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
Step 4
Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it’s too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
Step 5
Transfer to the buttered pan, use a knife to score the top with a large and deep “X”. Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.
Step 6
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Chef's notes
Do not over-mix the dough; it just has to come together before baking.
The dough will feel sticky; dust your work surface and hands with flour to handle the dough.
Keep buttermilk, egg, and butter chilled.
Butter your cast-iron skillet before baking to prevent sticking.
Cool the soda bread on a rack to prevent it from steaming and softening on the bottom.
