Soda Bread Irish Butter (Printable Version)
Classic Irish soda bread, tender and rustic, perfect with creamy Irish butter.
# What You’ll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon fine sea salt
→ Wet Ingredients
04 - 1¾ cups buttermilk, well-shaken
→ To Serve
05 - Irish butter, for serving
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - Form a well in the center of the flour mixture. Pour in the buttermilk. Using a wooden spoon or your hand, mix gently until a shaggy dough comes together. Avoid overworking the mixture.
04 - Turn the dough onto a lightly floured surface. Knead briefly just until it holds together. Shape into a round loaf approximately 2 inches thick and transfer to the prepared baking sheet.
05 - Using a sharp knife, cut a deep cross pattern into the top of the loaf, about ½ inch deep.
06 - Bake for 35–40 minutes until the loaf develops a golden-brown crust and produces a hollow sound when tapped on the bottom.
07 - Transfer the loaf to a wire rack and let cool for at least 30 minutes before slicing. Serve warm or at room temperature with Irish butter.
# Top Tips:
01 -
- The entire process takes less than an hour from start to finish, perfect for sudden bread cravings
- That cross on top isnt just tradition, it helps the bread bake evenly and looks stunningly rustic
- Buttermilk creates an incredibly tender crumb that feels luxurious despite the humble ingredients
02 -
- Overworking the dough makes it tough, so mix until just combined and no more
- The cross cut should be deep enough to help the center bake through properly
- Letting it cool for at least 30 minutes prevents the inside from becoming gummy
03 -
- Use room temperature buttermilk for the best activation of the baking soda
- The bread is done when it sounds hollow when tapped on the bottom, just like traditional yeast breads