Irish Soda Bread
Let’s Chat About Irish Soda Bread (aka My Go-To, Low-Fuss Bread)
Alright friends, gather ’round—I’m going in on my absolute favorite quick bread, Irish Soda Bread. It’s the kind of recipe I keep in my back pocket for those days when I remember I promised ‘something homemade’ for breakfast. One St. Paddy’s Day, I tried to get all fancy with caraway seeds and ended up with a loaf that was, well, a bit unexpected. My youngest still talks about ‘that time Mum’s bread went weird.’ Anyway, after years of tweaks (and a few borderline disasters), this is the version I swear by—rugged, reliable, and honestly, it’s done in less time than it takes to wrangle a proper full Irish breakfast.
Why You’ll Love This (Or At Least Find It Ridiculously Handy)
I trot this out whenever someone suddenly decides they’re ‘on a bread kick’ or when I spaced and forgot we finished the last bag from the shop. My family goes mad for it, especially when it’s warm and slathered with too much butter. (Guilty, and I don’t regret a thing.) And because there’s no yeast or rising faff, it’s basically foolproof—unless, of course, you forget the soda. Which I have. It’s soda bread for a reason, as I learned the hard way one sleepy Sunday. Also, it’s the only bread my father-in-law will eat without complaint—though he insists it’s best with a ‘proper hunk of mature cheddar,’ but you do you.
Ingredients (with Truthful Substitutions & Odd Brand Loyalties)
- 400g (about 3 cups) plain all-purpose flour (though sometimes I’ll use half whole wheat if feeling virtuous—my Nan swears by Odlums, but honestly, any flour will do)
- 1 tsp baking soda (not baking powder! Ask me how I know this…)
- 1 tsp fine salt (table salt is grand, but I’ve used flaky stuff when I run out)
- 1.5 cups (360ml) buttermilk (though regular milk with a tablespoon of lemon juice or vinegar is my cheapskate backup—it works a charm, really)
- Optional: 2 tbsp cold butter, cubed (sometimes skip this, but it adds a wee bit of richness)
- Optional: a big handful (about 1/2 cup) raisins or currants (for the loaf my aunt calls ‘spotted dog’)
How to Actually Make It, Warts and All
- Preheat your oven to about 220°C (430°F), or as hot as your oven decides to go when it feels like cooperating. Line a baking tray with parchment—though if you forget, a dusting of flour is grand.
- In a big bowl, mix the flour, baking soda, and salt. Give it all a proper stir. If you’re adding butter, rub the cubes in with your fingertips until the mix looks a bit like damp sand (don’t fuss if you see a bit of butter left—rustic, right?)
- Pour in almost all the buttermilk and mix lightly with a blunt knife or even a clean hand (my kitchen, my rules). If you’re adding raisins, now’s the moment! Go easy here—not every bit of flour has to be perfectly mixed in.
- Keep an eye as you gently bring the dough together. It should be soft but not sticky—add more buttermilk or flour if needed (this part’s more art than science, tbh).
- Plop the dough onto your tray and quickly shape it into a rough round or dome. Don’t stress if it’s not a perfect ball—lopsided loaves have more character. With a knife, score a deep cross on top (I tell my kids it lets the fairies out, but, you know, mostly for baking science).
- Bake for about 25 minutes until the top gets golden and has a sort of crispy/rough feel. Then, (here’s my odd ritual) flip the loaf upside down and bake 5-10 more minutes. I just peek at the bottom—if it sounds hollow when you tap it, you’re golden.
- Remove it (careful, it’s hot!) and cool on a wire rack or, failing that, on whatever clean-ish tray is nearest. Sometimes I slice straight away, but it does cut better if you let it cool a bit—if you can wait.
Some Personal Notes (Lessons, Mostly From Mess-Ups)
- One time I stirred the dough forever and the bread came out like a brick—just mix until there’s no flour streaks. That’s it. Stop.
- Don’t panic if it cracks all over the place while baking, that’s totally normal and honestly, the bits with the biggest cracks are my favorite to eat warm.
- I think it’s even tastier the next day toasted, but it’s rarely lasted that long around here.
Tried & Failed: Variations I’ve Actually Made
- Tried subbing yogurt for buttermilk—made the dough a bit gummier but it still baked up fine. Experiment if you like or just use milk and lemon juice.
- Chopped fresh herbs (like chives or dill) are lovely with soup. But the time I tried diced sundried tomato? Regret.
- Once tossed in cheddar and cooked bacon bits because I got carried away—kitchen smelled fantastic, but the cheesy bits burnt so maybe do smaller pieces?
About the Kit: Don’t Sweat the Equipment
Look, a big mixing bowl is nice. But I’ve mixed the dough in a pasta pot before—worked fine. Wire rack for cooling is classic, though a wooden chopping board does the job in a pinch. Don’t let the lack of a bench scraper keep you from bread bliss, just use a spatula or, heck, your hands. Just don’t use your best tea towels for covering—mine ended up smelling like bread for a week (not the worst, come to think of it).
Storing It Like a Real Human
Technically, soda bread keeps wrapped in a tea towel or bread bag for two days. But honestly, in my house, it never lasts more than a day (if it does, I toast it for breakfast and smother it with jam). If you do need it to last, slice and freeze it—straight into the toaster from frozen is grand.
How I Like to Serve (and a Tiny Digression)
You can’t go wrong with butter. Or, at our family table, a blob of stewed rhubarb, which seems odd but is quite delicious in a tangy sort of way. Soup on a rainy day (which, let’s face it, is most days in my corner of the world) practically cries out for a thick slice. Oh, there was that one time my cousin brought Irish Soda Bread to a picnic and made tiny sandwiches with sharp cheddar and chutney—bit posh but it worked a treat.
Breadhead Confessions (aka, Pro Tips So You Don’t Pay My Price)
- Once, I thought I could mix the dough extra quick and skip scoring the cross—yeah, don’t. The middle didn’t bake right and it ended up a bit doughy (still edible, but not my finest).
- The loaf dries fast—don’t leave it uncovered ‘for just a minute’ like I always tell myself. I mean, unless you want breadcrumbs.
- If you swap in wholemeal flour, add a splash more buttermilk. Trust me on this one, it gets thirsty.
A Grab Bag of Real-Life FAQ (With My Unpolished Answers)
- Can I really use milk instead of buttermilk?
- Yeah! Just add a tablespoon of lemon juice or vinegar to regular milk and wait a few minutes. Tastes about the same to me, to be honest.
- Why does my bread look kind of… lumpy?
- That’s perfect. Seriously, it’s supposed to look rustic. If it’s too smooth, you probably overmixed. Embrace the lumps.
- Can I double the recipe?
- Well, you can, but actually, I find it works better if you just make two batches. The middle can stay doughy if it’s too big—learned that the hard way!
- Do I have to use a cross?
- No, but it really helps the bread bake evenly. And it looks proper, doesn’t it?
- Any weird serving ideas?
- Okay, so my neighbour claims she makes French toast from leftover soda bread—apparently it’s amazing. Haven’t tried it (yet), but it’s on my list!
Ingredients
- 400g (about 3 cups) plain all-purpose flour (though sometimes I’ll use half whole wheat if feeling virtuous—my Nan swears by Odlums, but honestly, any flour will do)
- 1 tsp baking soda (not baking powder! Ask me how I know this…)
- 1 tsp fine salt (table salt is grand, but I’ve used flaky stuff when I run out)
- 1.5 cups (360ml) buttermilk (though regular milk with a tablespoon of lemon juice or vinegar is my cheapskate backup—it works a charm, really)
- Optional: 2 tbsp cold butter, cubed (sometimes skip this, but it adds a wee bit of richness)
- Optional: a big handful (about 1/2 cup) raisins or currants (for the loaf my aunt calls ‘spotted dog’)
Instructions
-
1Preheat your oven to about 220°C (430°F), or as hot as your oven decides to go when it feels like cooperating. Line a baking tray with parchment—though if you forget, a dusting of flour is grand.
-
2In a big bowl, mix the flour, baking soda, and salt. Give it all a proper stir. If you’re adding butter, rub the cubes in with your fingertips until the mix looks a bit like damp sand (don’t fuss if you see a bit of butter left—rustic, right?)
-
3Pour in almost all the buttermilk and mix lightly with a blunt knife or even a clean hand (my kitchen, my rules). If you’re adding raisins, now’s the moment! Go easy here—not every bit of flour has to be perfectly mixed in.
-
4Keep an eye as you gently bring the dough together. It should be soft but not sticky—add more buttermilk or flour if needed (this part’s more art than science, tbh).
-
5Plop the dough onto your tray and quickly shape it into a rough round or dome. Don’t stress if it’s not a perfect ball—lopsided loaves have more character. With a knife, score a deep cross on top (I tell my kids it lets the fairies out, but, you know, mostly for baking science).
-
6Bake for about 25 minutes until the top gets golden and has a sort of crispy/rough feel. Then, (here’s my odd ritual) flip the loaf upside down and bake 5-10 more minutes. I just peek at the bottom—if it sounds hollow when you tap it, you’re golden.
-
7Remove it (careful, it’s hot!) and cool on a wire rack or, failing that, on whatever clean-ish tray is nearest. Sometimes I slice straight away, but it does cut better if you let it cool a bit—if you can wait.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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