Irish Soda Bread (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
4 cups all-purpose flour, plus 1/4 cup for dusting
02 -
1/4 cup granulated sugar
03 -
1 teaspoon sea salt
04 -
1 teaspoon baking soda
→ Wet Ingredients
05 -
6 tablespoons cold unsalted butter, plus 1/2 tablespoon for greasing
06 -
1 3/4 cups cold lowfat buttermilk or kefir
07 -
1 large egg, cold
→ Mix-ins
08 -
1 cup raisins or dried cranberries (optional)
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Generously grease a 10-inch cast-iron skillet with 1/2 tablespoon butter.
02 -
In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut cold butter into small pieces and use your fingers to work it into the flour until crumbs form. Stir in the raisins, breaking up any clumps.
03 -
Make a well in the center of the dry ingredients. In a separate measuring cup, whisk together the buttermilk and egg, then pour this mixture into the well. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
04 -
Transfer to a floured surface and use floured hands to gently shape the dough into a round loaf. The texture should remain shaggy. If too sticky to handle, dust lightly with flour. Do not over-mix or bread will become tough.
05 -
Transfer dough to the buttered skillet and use a knife to score the top with a large, deep "X". Bake in the center of your preheated oven for 50-55 minutes. When tapped, the bread should sound hollow inside.
06 -
Transfer bread to a wire rack to cool completely. Best enjoyed within 2 days of baking. Refrigerate leftovers for up to a week.
# Handy Tips:
01 -
This Irish-American Soda Bread requires no kneading or proofing. The texture is soft and tender, similar to biscuits.
02 -
The deep scoring of an "X" on top is traditional and helps the bread bake evenly through the center.