Irish Soda Bread Recipe
Homemade soda bread is so much better than store-bought. With no yeast or fussy fermentation, no rolling or cutting, soda bread is even easier to make than muffins or biscuits.
servings
Ingredients
- 20 ounces unbleached all purpose flour (4 cups, see note)
- 1 teaspoon table salt
- 1 ounce granulated sugar (2 tablespoons)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ ounces unsalted butter (room temperature)
- 6 ounces raisins (1 cup)
- 16 ounces buttermilk (2 cups)
Instructions
- Preheat the oven to 375 °F. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift or whisk together 20 ounces unbleached all purpose flour, 1 teaspoon table salt, 1 ounce granulated sugar, 1 ½ teaspoons baking powder and ½ teaspoon baking soda. Use your hands to work 1 ½ ounces unsalted butter into the dry ingredients until there are no pieces larger than the size of a pea. Toss 6 ounces raisins with the dry ingredients.
- Add 16 ounces buttermilk all at once and mix until the dry ingredients are almost incorporated. The dough may seem dry at this point but it will come together.
- Turn the dough onto a floured surface and knead about 15-20 times to form a smooth ball. Place the loaf onto the prepared baking sheet. Use your hands to flatten the ball slightly. Use a sharp knife to cut a 1/2"-3/4" deep X into the top of the loaf. Brush the loaf with buttermilk.
- Bake until the loaf sounds hollow when tapped on the bottom or the middle of the loaf is about 200 °F, 45 minutes to an hour.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe makes one large or two smaller loaves. If you split the dough into two smaller loaves adjust the baking time accordingly. The recipe can also be halved to make one smaller loaf.
The bread is best the day it's made, but will keep several days at room temperature. It will keep in the freezer for 1-2 months.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!