Irish Soda Bread
The quickest path to a slice of warm, crusty, homemade goodness—no yeast, just simple pantry staples and a cozy oven bake that feels like a hug from the inside out.
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking soda freshly measured
- 1 teaspoon fine sea salt
- 1¾ cups buttermilk chilled
- 2 tablespoons unsalted butter melted and cooled
- 1 cup currants or raisins optional; soak in warm water 10 min
- 2 tablespoons coarse cornmeal or semolina for dusting your baking sheet
Instructions
- Preheat your oven to 425 °F (220 °C). Place a baking sheet in the oven to heat. Dust a clean surface with a little flour.
- In a large bowl, whisk flour, baking soda, salt, and sugar until evenly distributed.
- Make a well in the center, pour in buttermilk and melted butter. Gently stir until a shaggy dough forms.
- Fold in currants or raisins, lightly tossing to coat with flour.
- Turn dough onto a floured surface, pat into a round about 1½ inches thick.
- Cut a deep cross about ½ inch deep on the top of the dough.
- Slide the loaf onto the hot baking sheet dusted with cornmeal. Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
- Transfer to a wire rack and let rest 10 minutes before slicing.
Notes
Overworking the dough produces a tough crumb. Add buttermilk if dough is dry, and flour if too wet. Score deeply on top for better rise. Chilled buttermilk helps with rise. Brush top with buttermilk for an extra-crunchy crust.
Love this recipe?Follow us at @thenandnowspace for more