Easy Irish Soda Bread Recipe

Ingredients

• 4 cups All-Purpose Flour (480 g, measured by weight for accuracy; fluff and level if using cups)
• 1.5 teaspoons Baking Soda (Sodium bicarbonate, leavening agent)
• 1 teaspoon Kosher Salt (If using fine‑grain salt, use ½ teaspoon)
• 4 tablespoons Granulated Sugar (Adds slight sweetness and softness)
• 4 tablespoons Cold Butter (About 75 g, keep very cold and cut into small pieces)
• 1 large Egg (Room temperature)
• 1.67 cups Cold Buttermilk (Approximately 400 ml; provides acid for reaction with baking soda)
• 0.5 cup Raisins or Currants (Optional; can use dried cranberries, chopped nuts, or orange zest)

Instructions

1. Preheat Oven

   Set the oven to 425°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Measure Dry Ingredients

   Weigh 4 cups (480 g) of all‑purpose flour, then add 1½ tsp baking soda, 1 tsp kosher salt, and 4 tbsp granulated sugar into a large bowl.

   Time: PT5M

3. Whisk Dry Ingredients

   Whisk the flour, baking soda, salt, and sugar together until evenly combined.

   Time: PT1M

4. Prepare Wet Ingredients

   Crack the egg into a separate bowl and whisk lightly. Add the cold buttermilk (or milk‑vinegar mixture) and whisk until smooth.

   Time: PT4M

5. Cut Cold Butter

   Cut 4 tbsp (75 g) of cold butter into small cubes and keep them chilled.

   Time: PT2M

6. Incorporate Butter

   Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mixture until pea‑sized pieces remain.

   Time: PT4M

7. Combine Wet and Dry

   Make a well in the center of the flour mixture, pour in the buttermilk‑egg mixture, and gently fold with a spatula until just combined.

   Time: PT3M

8. Add Optional Raisins

   Fold in ½ cup raisins or currants, if using, distributing them evenly.

   Time: PT1M

9. Shape the Loaf

   Lightly flour a clean work surface, turn the dough out, and gently shape it into a rough oval loaf without kneading.

   Time: PT3M

10. Transfer to Pan

    Place the shaped loaf into a lightly greased cast‑iron skillet or onto a parchment‑lined baking sheet.

    Time: PT2M

11. Score the Top

    Using a floured knife, cut an X about ½ inch deep across the top of the loaf.

    Time: PT1M

12. Bake

    Bake for 25–30 minutes, until the loaf is puffed, golden brown, and sounds hollow when tapped on the bottom.

    Time: PT30M

    Temperature: 425°F

13. Cool and Serve

    Remove the bread from the oven, let it cool on a wire rack for about 10 minutes, then slice and serve with butter.

    Time: PT10M

Nutrition Facts

Calories

360

Protein

9g

Carbohydrates

55g

Fat

9g

Fiber

2.5g