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Amazingly Easy Irish Soda Bread
Daniel Hayes

Amazingly Easy Irish Soda Bread

A traditional Irish quick bread with a crisp crust and tender crumb that requires no yeast, no kneading, and no rising time. Ready in under an hour with simple ingredients.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Irish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups all-purpose flour (480 grams)
  • 1½ teaspoons baking soda
  • 1½ teaspoons salt
  • 4 tablespoons cold unsalted butter, cubed (56 grams)
  • 1¾ cups cold buttermilk (420 ml)

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Wire Cooling Rack
  • Sharp knife or lame
  • Pastry blender or fingers for cutting in butter
  • Instant-read thermometer optional but recommended

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, and salt. Add cold cubed butter and work into flour with fingertips until mixture resembles coarse meal with some pea-sized butter pieces remaining.
  3. Make a well in the center and pour in cold buttermilk. Stir with a fork just until dough comes together; it will be shaggy and slightly sticky. Do not overmix.
  4. Turn dough onto a lightly floured surface. With floured hands, gently shape into a round loaf. Do not knead.
  5. Transfer to prepared baking sheet. Using a sharp knife, cut a deep X across the top, cutting about halfway through the loaf.
  6. Bake for 40-45 minutes until deep golden brown and loaf sounds hollow when tapped. Internal temperature should reach 190-200°F.
  7. Transfer to wire rack and cool at least 30 minutes before slicing.

Notes

For best results, use cold ingredients and handle the dough as little as possible. The bread is best served warm the day it is baked but freezes well for up to three months. Allow to cool completely before slicing for clean cuts.