Irish Soda Bread
A plain Irish-style quick-bread loaf made with all-purpose flour, cultured buttermilk, baking soda, and salt. It bakes into a rustic round loaf with a firm crust and tender crumb.
- afternoon tea
- baked
- bread
- breakfast
- brunch
- budget-friendly
- buttermilk
- comfort food
- egg-free
- family-style
- irish
- irish soda bread
- no yeast
- nut-free
- oven-baked
- pantry staples
- quick bread
- rustic
- shellfish-free
- side dish
- simple
- snack
- soda bread
- soy-free
- st patrick's day
- vegetarian
- western european
Per-serving nutrition for this recipe.
- Cuisine
- Irish
- Energy
- 251 calories per serving
- Protein
- 8 g per serving
- Carbs
- 50.5 g per serving
- Fat
- 0.6 g per serving
- Sodium
- 497 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
cultured buttermilk · 420 Milliliter
Kroger® Cultured 1% Lowfat Buttermilk Pint
89%
Details
all-purpose flour · 500 Gram
Kroger® Unbleached Enriched All Purpose Flour
22%
Details
baking soda · 5 Gram
Baking Soda 1# box
1%
Details
kosher salt · 5 Gram
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Details
Cost Summary
· only what you use
per serving · 8 servings
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Cook this recipe
- all-purpose flour-500 g
- cultured buttermilk-420 ml
- baking soda-5 g
- kosher salt-5 g
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined.
Pour in the cultured buttermilk and stir just until a shaggy, sticky dough forms.
Do not taste raw dough; raw flour can contain harmful bacteria.
Turn the dough onto the parchment-lined baking sheet and, with lightly damp hands, shape it into a round loaf about 6 inches wide; do not overwork the dough.
Use a sharp knife to cut a deep cross across the top of the loaf, slicing about 1/2 inch deep.
Keep fingers clear of the knife path while scoring the dough.
Bake for 40 to 45 minutes, until the crust is browned, the loaf sounds hollow when tapped, and the center reaches about 200°F.
Use oven mitts when handling the hot baking sheet.
Check doneness before serving; the center should be fully baked, not gummy.
Transfer to a wire rack and cool for at least 15 minutes before slicing so the crumb can set properly.
Let the bread cool before slicing to reduce the risk of burns and tearing.
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