Description
Grandma’s Irish Soda Bread is a classic, rustic bread made without yeast, relying on baking soda and buttermilk for leavening. This recipe yields a dense yet tender loaf with a golden crust and optional raisins for added sweetness. It’s perfect for serving warm, toasted, or alongside your favorite meals.
Ingredients
Dry Ingredients
- 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for your hands and counter
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 and 3/4 cups (420ml) buttermilk
- 1 large egg (optional)
- 5 Tablespoons (71g) unsalted butter, cold and cubed
Optional
- 1 cup (150g) raisins
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 400°F (204°C). Prepare your baking vessel by choosing either a regular baking sheet lined with parchment paper or a silicone mat, a seasoned 10-12 inch cast iron skillet (no need to preheat), a greased 9-10 inch cake pan or pie dish, or a greased/lined 5 quart (or larger) dutch oven. If using a dutch oven, bake with the lid off.
- Mix Buttermilk and Egg: In a small bowl, whisk together the buttermilk and egg until well combined. Set aside.
- Combine Dry Ingredients & Cut in Butter: In a large bowl, whisk the all-purpose flour, granulated sugar, baking soda, and salt to evenly distribute. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles pea-sized crumbs.
- Add Optional Raisins and Wet Ingredients: Stir in the raisins if using. Pour the buttermilk and egg mixture into the flour mixture and gently fold together. The dough will be crumbly and stiff.
- Knead the Dough: Turn the dough onto a lightly floured surface. With floured hands, gently work the dough into a ball and knead for about 30 seconds until all the flour is moistened. Add a little more flour if it feels too sticky, but do not overwork.
- Score the Dough: Transfer the dough ball to your prepared pan or skillet. Using a sharp knife or bread lame, score an X or slash shape about 1/2 inch deep on the surface of the dough. This allows steam to escape during baking.
- Bake the Bread: Place the pan in the oven and bake the bread for 45-55 minutes until the crust is golden brown and the bread is cooked through. If the bread browns too quickly, loosely tent with aluminum foil. The bread is done when an instant-read thermometer inserted into the center reads 195°F (90°C).
- Cool and Serve: Remove the bread from the oven and let it cool for 10 minutes. Transfer to a wire rack to cool further. Serve warm, at room temperature, or toasted with your favorite spreads.
- Store Leftovers: Wrap leftover bread tightly in aluminum foil. Store at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- The egg is optional but helps with the bread’s texture and moisture.
- Be careful not to over-knead the dough to keep the bread tender.
- Adding raisins is optional for a touch of sweetness.
- Use cold butter for better crumb texture.
- Check doneness with an instant-read thermometer to avoid under or overbaking.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
