Gemma makes Irish Soda Bread in IRISH (w/Subtitles)

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (fine sea salt preferred)
• 1 teaspoon Baking Soda (fresh for best leavening)
• 1/2 cup Unsalted Butter (Kerrygold Irish butter, cold but not rock‑solid, cut into cubes)
• 1 Large Egg (room temperature)
• 1 3/4 cups Buttermilk (plus 2 tbsp reserved for glaze; if unavailable, make by adding 1 tbsp lemon juice or white vinegar to 1 3/4 cups milk and let sit 5 minutes)
• 2 tablespoons Buttermilk (reserved for glaze)

Instructions

1. Preheat Oven

   Preheat the oven to 425°F (210°C).

   Time: PT10M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the flour, salt, and baking soda until evenly distributed.

   Time: PT3M

3. Rub Butter Into Flour

   Add the cold butter cubes to the dry mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT4M

4. Whisk Wet Ingredients

   In a small jug, whisk together the egg and 1 ¾ cups buttermilk until smooth.

   Time: PT2M

5. Combine Wet and Dry

   Make a well in the center of the flour‑butter mixture and pour in the wet ingredients. Using an open hand, gently bring the dough together until it forms a rough ball.

   Time: PT3M

6. Shape the Loaf

   Turn the dough onto a lightly floured work surface. Pat it into an 8‑inch (20 cm) square, then fold the edges toward the center to form a round loaf about 8 × 8 inches.

   Time: PT3M

7. Transfer to Baking Sheet

   Place the shaped loaf onto a baking sheet dusted with flour.

   Time: PT1M

8. Score and Bless

   Using a sharp knife, cut a deep cross into the top of the loaf (the traditional Irish blessing). Then, using the tip of the knife, make a small hole near each corner to “release the fairies.”

   Time: PT2M

9. Glaze with Buttermilk

   Brush the top of the loaf with the reserved 2 Tbsp buttermilk for a glossy crust.

   Time: PT1M

10. Bake – First Stage

    Place the loaf in the preheated oven and bake for 15 minutes at 425°F (210°C).

    Time: PT15M

    Temperature: 425°F

11. Bake – Second Stage

    Reduce the oven temperature to 400°F (200°C) and continue baking for an additional 30 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

    Time: PT30M

    Temperature: 400°F

12. Cool

    Remove the bread from the oven and let it cool completely on a rack before slicing.

    Time: PT15M

13. Serve

    Serve slices with Irish butter and jam, or alongside soup.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g