Description
Grandma’s Irish Soda Bread is a traditional Irish quick bread that uses baking soda as a leavening agent instead of yeast. This easy-to-make bread features a soft, dense crumb with a lightly sweet flavor enhanced by optional raisins or currants. Perfectly golden and rustic, it pairs wonderfully with butter and jam for a comforting snack or breakfast.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
Optional
- 1 cup raisins or currants
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a round 9-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and sugar until well combined, ensuring even distribution of leavening and salt.
- Add Wet Ingredients: Pour in the buttermilk and melted unsalted butter to the dry ingredients. Stir with a wooden spoon or spatula until the dough just comes together. Avoid overmixing to prevent tough bread.
- Add Raisins: If you choose to use raisins or currants, fold them gently into the dough to distribute evenly without crushing them.
- Shape the Dough: Turn the dough out onto a floured surface. Gently shape it into a round loaf, taking care not to overwork the dough. Place the shaped dough into the prepared baking pan.
- Cut the Top: Using a sharp knife, make a deep “X” across the top of the dough. This traditional cut helps the bread cook evenly and gives it its characteristic appearance.
- Bake the Bread: Bake in the preheated oven for 40 to 45 minutes. The bread should be golden brown on top and sound hollow when tapped on the bottom, indicating it is fully baked.
- Cool and Serve: Remove the bread from the oven and allow it to cool on a wire rack. Slice and serve warm or at room temperature with butter and jam for a classic Irish treat.
Notes
- Do not overwork the dough to ensure the bread remains tender.
- The “X” cut on top helps the bread rise evenly and prevents cracking during baking.
- Using buttermilk adds a subtle tanginess and activates the baking soda for proper leavening.
- You can substitute currants for raisins or omit dried fruit for a plain bread.
- Best served the day it’s made but can be wrapped tightly and stored for up to 2 days.
