Amazingly Easy Irish Soda Bread Recipe

I used my KitchenAid stand mixer to make an Amazingly Easy Irish Soda Bread Recipe in under ten minutes, and the unexpected ingredient I added might make you curious to read on.

I wasn’t expecting much when I grabbed some all purpose flour and cold buttermilk, but honestly it surprised me. I used my KitchenAid Stand Up Mixer and the whole thing took ten minutes at best, and yeah, it was delicious.

This Irish Soda Bread Recipe somehow feels both humble and a little bit rebellious, like classic Irish Bread with a wink. I’ve messed it up once or twice, so don’t freak if yours looks rough, chances are it’ll still taste great.

If you’re curious about a fast loaf that actually delivers, this one’s worth the try.

Ingredients

• All purpose flour gives structure, lots of carbs, modest protein, creates a hearty crumb
• Baking soda reacts with acid, lifts bread quickly, creates tender crumb, no chemical aftertaste
• buttermilk adds tangy flavor, acidity reacts with soda, tenderizes dough, gives moisture
• Cold butter gives rich flavor, small fat pockets make a flaky texture, adds tenderness
• Sugar adds gentle sweetness, encourages golden crust, optional for a less tangy loaf
• Salt brightens flavors, balances sweetness, tightens gluten slightly for better chew
• Dried fruit gives sweet bursts, fibre, natural sugars, chewy contrast and extra interest

Ingredient Quantities

• 4 cups (about 500 g) all purpose flour
• 1 teaspoon baking soda (not baking powder)
• 1 teaspoon fine salt
• 2 tablespoons granulated sugar (optional, for a touch of sweetness)
• 2 tablespoons cold unsalted butter, cut into small pieces (optional)
• 1 3/4 to 2 cups (420 to 480 ml) cold buttermilk
• 1 cup raisins or currants (optional, toss in if you like em)

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or sprinkle a little cornmeal on it so bread wont stick.

2. Whisk together 4 cups flour, 1 teaspoon baking soda, 1 teaspoon fine salt and 2 tablespoons sugar if using, in a large bowl or the bowl of your stand mixer.

3. Cut 2 tablespoons cold unsalted butter into small pieces and work it into the dry mix with a pastry cutter, fork, or the paddle on low speed until the mixture looks like coarse crumbs. This is optional but makes the crumb a bit richer.

4. Toss 1 cup raisins or currants in a tablespoon of flour so they dont all sink to the bottom, then stir them into the dry mix if you want fruit.

5. Make a well in the center and add 1 3/4 cups cold buttermilk to start. Mix gently with a wooden spoon or on low speed until the dough just comes together. Add up to 1/4 cup more buttermilk only as needed; you want a shaggy, slightly sticky dough not a wet batter.

6. Turn dough onto a lightly floured surface and gently fold it over itself 4 or 5 times to bring it together. Dont overknead or the bread will get tough. If you used a mixer, 6 to 10 quick folds by hand is enough.

7. Shape into a round about 7 to 8 inches across and place on your prepared sheet. Pat the top so its smooth, then use a sharp knife to cut a deep cross on top about 1/2 inch deep; this helps it bake evenly and is traditional.

8. Optional hack: brush the top lightly with a bit of buttermilk for color. Bake in the center of the oven for about 35 to 40 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.

9. Let the loaf cool at least 15 minutes on a rack before slicing so the crumb sets. Serve warm with butter, jam, or just by itself.

Equipment Needed

1. Oven set to 425°F (220°C), preheated before you start
2. Baking sheet plus parchment paper or a sprinkle of cornmeal so the bread wont stick
3. Large mixing bowl or the bowl of a stand mixer
4. Measuring cups and spoons for flour, buttermilk, sugar, baking soda and salt
5. Whisk to mix the dry ingredients
6. Pastry cutter or fork, or the paddle attachment to work in the cold butter
7. Wooden spoon or silicone spatula for stirring the dough gently
8. Clean, lightly floured work surface and a bench scraper or your hands for folding and shaping
9. Sharp knife for scoring the top of the loaf
10. Pastry brush to glaze with buttermilk if you want color, and a cooling rack so the loaf can rest before slicing

FAQ

Amazingly Easy Irish Soda Bread Recipe Substitutions and Variations

Amazingly Easy Irish Soda Bread Recipe

This is the kind of bread you can make when you forgot to plan ahead. It’s rustic, quick, and crazy forgiving. No yeast, no waiting, just mix and bake. It’s great warm with butter.

Ingredients
– 4 cups (about 500 g) all purpose flour
– 1 teaspoon baking soda (not baking powder)
– 1 teaspoon fine salt
– 2 tablespoons granulated sugar (optional, for a touch of sweetness)
– 2 tablespoons cold unsalted butter, cut into small pieces (optional)
– 1 3/4 to 2 cups (420 to 480 ml) cold buttermilk
– 1 cup raisins or currants (optional, toss in if you like em)

Directions
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly flour a cast iron skillet.
2. In a big bowl whisk the flour, baking soda, salt and sugar so it’s evenly mixed.
3. Toss in the cold butter pieces and use your fingertips or a pastry cutter to rub them into the flour until the mixture looks like coarse crumbs. If you skip the butter that’s fine, dough will be simpler.
4. Stir in the raisins or currants if using.
5. Make a well in the center and pour in 1 3/4 cups cold buttermilk. Stir gently with a wooden spoon until a shaggy, slightly sticky dough forms. Add the extra 1/4 cup if it seems dry. Do not overmix, you want the dough to be rough not smooth.
6. Turn dough onto a lightly floured surface, shape quickly into a round about 7 to 8 inches across and 1 1/2 to 2 inches thick. Handle it gently.
7. Place on the baking sheet or skillet. With a sharp knife cut a deep cross about 1/2 inch into the top. This helps it bake evenly and is a tradition.
8. Bake 30 to 35 minutes or until the top is golden brown and the loaf sounds hollow when you tap it. If you have a thermometer look for about 200°F (93°C) in the center.
9. Cool at least 20 minutes before slicing. It’s delicious warm, but cool it a bit so it slices clean.

Quick tips
– Keep the butter cold for little pockets of richness, but if you forget it’s okay.
– Use a light touch when mixing and shaping. Overworking makes the bread dense.
– If the top browns too fast tent with foil and finish baking.

Substitutions

• All purpose flour: Use bread flour 1:1 for a slightly chewier crumb, or swap up to half with whole wheat pastry flour for a nuttier loaf though it will be a bit denser. For gluten free use a commercial 1:1 gluten free flour blend that contains xanthan gum and expect a different texture.
• Cold buttermilk: Make your own by stirring 1 tablespoon vinegar or lemon juice into 1 cup cold milk, let sit 5 minutes. Plain yogurt thinned with a little milk also works, use same volume.
• Cold unsalted butter: Substitute solid coconut oil or vegetable shortening cut into pieces, same amount, or use 2 tablespoons neutral oil (like canola) but the texture will be less flaky since you can’t cut it in the same way.
• Raisins or currants: Swap dried cranberries, chopped dates, chopped apricots or even a cup of chocolate chips, same volume. Or leave them out entirely for a plain soda bread.

Enjoy. It’s quick, honest bread that always makes the kitchen smell like home.

Pro Tips

1. Add the cold buttermilk slowly, dont dump it all in at once. Stop when the dough is shaggy and slightly sticky, you want it to hold together not turn into a wet batter, so resist the urge to keep pouring.

2. Be gentle with the dough, fold it just enough to bring it together, dont knead it like bread dough. Overworking makes the loaf tough, light hands and 4 or 5 folds is usually plenty.

3. If you use raisins or currants toss them in a little flour first so they dont all sink, or soak them briefly in warm water or a splash of rum to plump them then drain well. Either way, mix them in last and gentle so they spread evenly.

4. Score the top with a very sharp knife about a half inch deep right before it goes in the oven, and brush the top lightly with buttermilk or milk for a nicer color. A clean cut and that light wash makes the crust bake more evenly and look way better.

5. Test doneness by tapping the bottom to hear a hollow sound or use an instant read thermometer, aim for around 190 to 200 F in the center. Let it rest at least 15 minutes before slicing so the crumb sets, and store wrapped in a towel at room temp for a day for best texture.