If you've never made Irish Soda Bread, you'll be amazed at how easy it is to make. In less than 10-minutes, you can have a delicious, authentic Soda Bread to go with your Irish Beef Stew!
This recipe is unbelievably quick and easy to make! No special tools or 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!
- Rustic with just the right amount of flavor and it's easy to slice and serve
- Shape the "loaf" of bread in any shape you like, but I prefer to make mine in a round disc shape
The result is a delicious, homemade, rustic, artisan bread good enough to eat alone with a dollop of Kerrygold butter!
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:
- Combine the dry ingredients in a large bowl; add in room temperature butter and buttermilk.
- On a lighly floured surface, knead the dough about 15 turns, form it into a disc, and bake!
- It takes about 45-minutes to bake because it is baked at a low temperature of 180ºF.
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!
♥ 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
- 1½ teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 tablespoons sugar
- 1½ teaspoons salt
- 2 tablespoons butter room temp
- 1½ cups buttermilk room temp
- Preheat oven to 400ºF
- 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 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 and bake 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