Irish Soda Bread

I like making Irish soda bread whenever I have some extra buttermilk in the fridge. It keep on the counter for a day or two, or in the fridge for up to a week.

Time: 1 hour

Makes: 1 loaf

Ingredients:

  • 1 and 3/4 cups buttermilk
  • 1 large egg
  • 4 and 1/4 cups all-purpose flour, plus more for your hands and counter
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter, cold and cubed
  • 1 cup raisins (optional)

Directions:

  1. Preheat the oven to 400°F.
  2. There are options for the baking pan. Use a regular baking sheet and line it with parchment paper, or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5-quart dutch oven—grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
  3. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. The mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until the dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  4. Transfer the dough to the prepared skillet/pan. Using a sharp knife, score a 1/2 inch deep X into the top. Bake until the bread is golden brown and the center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top.
  5. Remove from the oven and allow the bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Notes: