Irish Soda Bread
A simple, quick, and delicious no-yeast loaf that is warm and homey, perfect for pairing with butter, soups, or stews.
Ingredients
Main Ingredients
- 3.5 cups 3 1/2 cups unbleached all purpose flour Approximately 420 g
- 0.75 teaspoon 3/4 teaspoon kosher salt Approximately 3 g
- 0.75 teaspoon 3/4 teaspoon baking soda
- 1.5 cups 1 1/2 cups buttermilk Approximately 337 g
Instructions
Preparation
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly.
- Using a wooden spoon, make a well in the center of the dry ingredients.
- Add the buttermilk to the dry ingredients in the well. Use the wooden spoon to gently stir, starting at the center and slowly working outward until the dough is shaggy.
- Lightly flour a work surface and pour the dough out onto it. Use your hands to gently knead the dough about 4 times until it comes together.
- Shape the dough into a round loaf using the palms of your hands.
- Transfer the loaf to the prepared baking sheet and lightly sprinkle the top with flour.
- Use a sharp chef’s knife to slash a large X on the top of the dough.
Baking
- Bake right away: 15 minutes at 450°F, then lower the oven to 400°F, rotate the pan 180°, and bake another 25–30 minutes until deeply golden brown.
- Let the bread cool for at least 20 minutes, then serve warm with Kerrygold Salted Butter.
Notes
Best enjoyed warm, sliced thick, with salted butter. Can be served with jam, strong cheddar, or alongside hearty soup. For storage, wrap in a clean tea towel for 1–2 days at room temperature, or freeze for up to 3 months.