If you've never made Irish Soda Bread, you'll be amazed at how easy it is -no special tools, no eggs, no yeast and no proofing required!
And since everyone's Irish on St. Patrick's Day, this rustic bread is perfect to serve with your favorite Irish dish!
You'll love this recipe!
- Simple ingredients ...it's unbelievably quick and easy!
- No eggs, yeast or proofing required!
- Ready in 40-minutes!
- Rustic with just the right amount of flavor and it's easy to slice and serve
The result is a delicious, homemade, rustic, artisan bread good enough to eat alone with a dollop of Kerrygold butter or your favorite Irish stew!
Here's what you'll need:
Other than butter and buttermilk, you can just swing down the baking aisle and pick up the remaining dry ingredients: all-purpose flour, cake flour, baking soda, cream of tartar, sugar and salt.
Note there is cake flour in this recipe. Cake flour has less protein than all-purpose flour, which results in a more dense texture--perfect for buttering!
Substitute for cake flour:
Don't have cake flour? No problem!
Measure one cup of all-purpose flour into a measuring cup; remove 2 tablespoons of flour; replace those 2 tablespoons with cornstarch! Now you have cake flour!
Here's how to make it:
Bring the butter and buttermilk to room temp
Combine the dry ingredients in a large bowl; work the softened butter into the dry ingredients with your fingers (until the dough is grainy); then, add in the buttermilk; stir with a spatula until combined
Place the crumbly dough onto a lightly floured surface; begin to mash and squeeze the dough until it begins to stick together
Knead the dough about 15-times then leave it alone. Do not overwork the dough or too much gluten will form and your Irish soda bread will be mushy
Shape it into a disc or loaf; lightly score the top with a sharp knife (optional) and bake on an ungreased parchment-lined baking dish for 40-minutes
Out of buttermilk?
No problem! Make your own. Add 1 tablespoon of fresh lemon juice to one cup of milk. Stir and let it sit for about five minutes. Now you have buttermilk!
Don't have cake flour?
The difference between all-purpose and cake flour is the amount of protein each contains. All-purpose flour has more proteins than cake flour and is generally used in most baking recipes because of its versatility.
The combination of all-purpose and cake flours ensures the air and fats are distributed throughout, resulting in a rustic, artisan Irish soda bread.
If you don't have any cake flour, simply sift one cup of all-purpose flour twice or measure one cup of all-purpose flour into a measuring cup; remove 2 tablespoons of flour; replace those 2 tablespoons with cornstarch!
How much kneading is required?
This type of bread doesn't require a lot of proofing or kneading like most breads. After you've combined the ingredients, you knead, or masssage and flip the dough 15 times....then leave it alone.
If you knead it more, the gluten in the dough will swell and your bread will be mushy.
Authentic Irish soda bread is not fluffy like the packaged white bread you get in the store. It's a little more dense and has much more flavor!
Some folks like to add rye and/or raisins to their Irish bread, but I just make mine plain. I hope you enjoy it!
♥ If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Irish Soda Bread
- 3 cups flour all-purpose
- 1 cup cake flour (see recipe notes)
- 1½ teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 tablespoons sugar , granulated
- 1½ teaspoons salt , kosher
- 2 tablespoons butter room temp
- 1½ cups buttermilk room temp
- Preheat oven to 400ºF
- Set out the butter and buttermilk to come to room temperature
- In a large bowl, combine dry ingredients
- Add butter; using your fingers, work the softened butter into the dry ingredients; work in butter until the mixture looks slightly crumbly
- Add buttermilk to dry mixture and combine well;
- Once the buttermilk is completely combined with the dry ingredients, place the dough mixture onto a lightly floured surface
- Begin to knead the dough until it begins to stick together; this is about 15 turns of the dough; the finished product will be bumpy and lumpy; do not knead the dough until it is smooth or you will create too much gluten and the bread will be mushy
- Form a 6" disc or loaf with the dough (about the size of a salad plate); using a knife, score an"X" on the top of the dough
- Place dough on parchment lined baking dish (don't oil the parchment paper) and bake at 400ºF uncovered, until the center temperature reaches 180ºF (40-50 minutes, depending upon your oven)
- Irish Soda Bread has a rustic-look to it; it is not a smooth bread, like French bread
- Store leftover bread in an air-tight container for up to 3 days
- If you don't have cake flour, substitute with all-purpose flour and sift the all-purpose flour twice before adding it to the recipe - OR - Make your own cake flour: Here's how:
- Get one cup of all-purpose flour and remove 2 tablespoons of the flour; add 2 tablespoons of cornstarch to the "cup" of flour; sift with a flour sifter. This is equivalent to "one cup of cake flour."