Easy Irish Soda Bread: Simple, Crusty Homemade Recipe
A classic, no-yeast quick bread with a crisp crust and tender crumb. Made with simple pantry staples including flour, baking soda, buttermilk, and a touch of sugar. Perfect alongside stews or breakfast spreads, this bread is easy to whip up with minimal hands-on time.
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 2 cups buttermilk
- Optional: 1 cup raisins or currants
Instructions
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, sift or whisk together flour, baking soda, salt, and sugar. If using, stir in raisins.
- Make a well in the center and pour in the buttermilk. Stir with a wooden spoon or spatula until dough forms a rough, shaggy ball. Do not overmix.
- Turn dough onto a floured surface and gently knead a few times until it holds together. Form into a round loaf.
- Place loaf on prepared baking sheet. Using a sharp knife, cut a deep “X” on the top to help bread expand while baking.
- Bake for 15 minutes at 450°F, then lower temperature to 400°F (200°C) and bake for an additional 30-35 minutes until crust is golden and loaf sounds hollow when tapped.
- Cool on a wire rack before slicing. Enjoy warm or at room temperature with butter or jam.
Notes
- For softer bread, wrap the loaf in foil after 30 minutes and bake 10 extra minutes.
- Use homemade buttermilk substitute by mixing 1 tablespoon lemon juice or vinegar with enough milk to make 2 cups; let sit 5 minutes.
- Store bread wrapped in a clean towel at room temperature up to 2 days; slice and freeze longer storage.
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