Description
This traditional Irish Soda Bread is a hearty and flavorful bread made with simple pantry ingredients. Perfect as a side dish to soups or stews, or simply enjoyed with butter and jam, this recipe yields a moist, tender loaf with a golden crust achieved through a unique glazing process. It requires minimal rising time, making it a quick bread option for any occasion.
Ingredients
Irish Soda Bread Ingredients
- 4 cups all-purpose flour
- 1 and 1/4 cups buttermilk
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened salted butter (one stick)
- 1 large egg
Glaze
- 1/4 cup salted butter, melted
- 1/4 cup buttermilk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the soda bread.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt thoroughly to combine all dry ingredients evenly.
- Add Wet Ingredients: Add the buttermilk, softened butter, and egg to the dry mixture. Use a hand mixer to blend everything together until just combined.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 10 minutes, dusting with flour as needed. Knead until the dough has a pliable consistency similar to Play-Doh.
- Shape Loaf: Form the dough into a round loaf and place it on a cookie sheet lined with parchment paper. This will help prevent the bottom from overcooking.
- Score the Dough: Using a sharp knife, cut a large X on top of the dough. This scoring allows the bread to cook through evenly.
- Bake Initial Time: Place the bread in the oven and bake for 15 minutes to start the cooking process.
- Prepare Glaze: While the bread bakes, melt 1/4 cup butter over low heat (microwave or stovetop), stirring occasionally to avoid burning. Remove from heat and mix in 1/4 cup buttermilk well.
- First Glazing: Remove the bread from the oven after 15 minutes and brush the glaze evenly over the top of the loaf. Return it to the oven.
- Second Bake: Bake the glazed bread for another 15 minutes.
- Second Glazing: Take the bread out again, brush it with the remaining glaze, and place it back in the oven for an additional 15 minutes.
- Check Doneness: After this final 15-minute bake, insert a toothpick into the center of the bread. If it comes out clean, the bread is done. If not, glaze again and bake for a final 10 minutes.
- Cool the Bread: Once baked, remove the bread from the oven and let it rest for 20 minutes before slicing, allowing the texture to set.
- Serve: Serve the Irish Soda Bread warm or at room temperature with butter, jam, or alongside your favorite stews and soups.
Notes
- Make sure to score the dough with a large X before baking; this ensures even cooking and helps the bread rise properly.
- Using parchment paper under the loaf prevents the bottom from overcooking or sticking to the tray.
- Kneading the dough well is key to developing structure and achieving the right texture.
- The glazing steps add moisture and a golden crust, so don’t skip or replace the glaze.
- Check the bread doneness with a toothpick to avoid underbaking; adjust baking time as needed.
- Best served fresh but can be toasted the next day for renewed crispness.
