How to Make Fresh Baked Irish Soda Bread - Appetizers
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Dense yet soft on the inside, and thick and crusty on the outside, the Irish soda bread (how long does bread last?) is a perfect accompaniment to savory stews and soups. Especially, the soda bread and leek and potato soup combo is a match made in culinary heaven, and is prepared in households all across Europe and America for St. Patrick’s Day.
This bread, as the name suggests, is made with baking soda (how long does baking soda last?) and not yeast, and does not require fermentation. It is so irresistibly delicious, that traditionally, and even today, Irish people mark crosses on the bread to keep fairies out. What gives this Irish bread its famously soft-fluffy texture and mild tangy flavor is top-quality butter and buttermilk.
Why You Can’t Substitute Milk for Buttermilk
The reason why Irish soda bread fluffs up so well, even without yeast is the addition of buttermilk. Buttermilk being acidic reacts with baking soda and forms bubbles of carbon dioxide, which helps the bread to rise. Hence for this recipe, you cannot substitute buttermilk with milk or cream. However, if you do not have buttermilk at hand, you can use yogurt - in equal quantities as flour (how long does flour last?)– and it will give you the same results.
Making Irish Soda Bread
Preheat oven to 400°F (210°C) and grease a cast iron pan or skillet with butter.
In a large glass bowl, mix together all-purpose flour, sugar, baking soda, and salt. Using a wooden spatula mash in cubed butter into the dry ingredients. Add raisins (how long do raisins last?) and mix well.
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In another mixing bowl, whisk together egg and buttermilk.
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Pour in egg and buttermilk mix gradually and fold it in gently with the dry ingredients. Stir with a wooden spatula till the dough firms up.
Once the dough begins to hold its shape, lightly knead it into a rough ball (do not over-knead the dough). Transfer it into the greased cast iron pan. Using a spoon handle or knife, mark crisscrosses on top of the dough
Bake at 400°F for 45 minutes till the bread browns and puffs up from the center.
Allow the bread to cool for at least 20 minutes. Smear a dollop of butter on top and serve warm or at room temperature.
Freshly Baked Irish Soda Bread
Ingredients
- 1 and 3/4 cups buttermilk*
- 1 large egg*
- 4 and 1/4 cups all-purpose flour (spoon & leveled), plus more for your hands and counter
- 3 Tbsp granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 5 Tbsp unsalted butter, cold and cubed*
- 1 cup (150g) raisins (optional)
Instructions
- Preheat oven to 400°F. Prepare your baking pan.*
- Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Using a pastry cutter, a fork, or your fingers, cut in the butter. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Transfer dough onto a lightly floured surface. Work the dough into a ball as best you can. With floured hands, knead for about 30 seconds or until all the flour is moistened. Add a little more flour if the dough is too sticky.
- Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score a 1/2 inch deep X into the top. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. If you notice heavy browning on top, loosely cover the bread with aluminum foil. For an accurate test, bread is done when an instant read thermometer reads 190°F.
- Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/ spreads.
- Storage Instructions: Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. It may be wrapped tightly in aluminum foil for storing.
- Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Freeze the whole loaf or individual slices. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Baking Pan: There are options for the baking pan. You can use a lined large baking sheet, a seasoned 10-12 inch cast iron skillet, or a greased or lined 9-10 inch cake pan or pie dish. I don’t recommend a loaf pan because the loaf may not bake evenly inside. This dough is best as a flatter loaf.
- Buttermilk: Using cold buttermilk is best. Buttermilk is key to the bread’s flavor, texture, and rise. The bread will not rise without it. If you don’t have any buttermilk on hand, you can make your own. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 Tablespoon of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 and 3/4 cups. Whisk together, then let sit for 5 minutes before using in the recipe.
- Egg: 1 egg adds richness and density. Feel free to skip it to make a slightly lighter loaf.
Nutrition Facts
Calories
3343Fat
82Sat. Fat
47Carbs
576Fiber
24Net carbs
552Sugar
58Protein
79Sodium
4155Cholesterol
385Nutritional Information for 1 loaf of Irish Soda Bread
If you're not a fan of washing multiple pots and pans every night, try making your favorite recipes using just one baking sheet. Learn how to make it work for you, here.
