I’ve never had traditional Irish Soda Bread, let alone made it myself…so I am no expert in the soda bread department. But during the month of March I am usually inspired to make festive things that are NOT corned beef and cabbage…believe me, I have tried to like it, but it’s just never going to happen.
I figured Ina’s soda bread recipe was a good place to start. Since I was looking for a more basic and savory soda bread option, I omitted her addition of currants and orange zest.
The result was a super easy, non-yeast bread. It’s pretty dense, and closer to a biscuit in one giant loaf rather than bread. Next time I use this recipe it may honestly be for biscuits instead of one large loaf. Next time I will plan to play around with the fillings more, whether they be savory or sweet. Altogether, I think this is a pretty good base for Irish Soda Bread. I’d love to hear about any soda bread recipes you have tried if you would like to share!
Irish Soda Bread
adapted from Barefoot Contessa At Home
makes 1 large loaf
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk and egg together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. The dough will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.