Irish Soda Bread

Irish Soda Bread is a quick bread that does not require any yeast. This Irish soda bread recipe is my aunt’s and has been in my family for years. It’s dense, slightly sweet, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secrets to the best soda bread!

What’s the texture like? 

• The best Irish soda bread, like this recipe, has a golden-brown crust with a dense crumb. The bread isn’t heavy, it’s actually quite tender, sweet and soft inside. The crust is nice and crisp when it comes out of the oven and becomes a little chewy as the days go on. It’s so good. Serve it with Kerry Gold Butter. 

So, guys!  If you make this Irish Soda Bread, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end, I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!

Looking for another dish that’s particularly good for Super Bowl Sunday? Try my Corned Beef hash.

Irish Soda Bread

★★★★★

5 from 1 review

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Irish Soda Bread is a quick bread that does not require any yeast. This Irish soda bread recipe is my aunt’s and has been in my family for years. It’s dense, slightly sweet, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secrets to the best soda bread!

 

• Total Time: 1 hour
• Yield: 8 servings

Ingredients

1 ¾ cups buttermilk

1 large egg

4 ½ cups all purpose flour

¼ cup granulated sugar

1 teaspoon baking soda

1 teaspoon kosher salt

6 tablespoons unsalted butter, finely chopped

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Instructions

1. Preheat oven to 400°F.
2. Line a Dutch oven with parchment paper and set it aside.
3. Whisk egg and buttermilk together in a pitcher and set aside.
4. In a bowl, measure out the flour and whisk with the sugar, baking soda, salt and butter together.
5. Using your hands, rub the flour with the butter until it starts to resemble a crumbly mixture. Do this for about 3-4 minutes.
6. Add in the buttermilk and mix with a wooden spoon until it comes together.
7. Dust a service with flour and knead the dough until it all comes together and work the dough into a ball.
8. Place the dough in the Dutch oven and score a cross with a sharp knife.
9. Bake for 45 minutes, shut off the oven, and let sit for another 10 minutes in the oven before removing.
10. Remove from the oven and let cook for 15 minutes before serving with some Irish Butter.

• Author: Chef Stuart O'Keeffe
• Prep Time: 15
• Cook Time: 45

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