Irish Soda Bread
A simple and comforting quick bread made with baking soda, perfect for any meal or snack.
Equipment
- 10-inch cast-iron skillet
- Mixing Bowls:
- Whisk
Ingredients
- 4 cups all-purpose flour plus 1/4 cup for dusting
- 1/4 cup granulated sugar
- 1 tsp sea salt
- 1 tsp baking soda
- 6 Tbsp cold unsalted butter plus 1/2 Tbsp to grease the pan
- 1 3/4 cups cold low-fat buttermilk or kefir
- 1 large cold egg
- 1 cup raisins or dried cranberries optional
Instructions
- Preheat your oven to 375°F (190°C) and grease a 10-inch cast-iron skillet with 1/2 tablespoon of butter.
- In a large mixing bowl, whisk together the flour, sugar, sea salt, and baking soda.
- Cut the cold butter into small pieces and add it to the flour mixture. Use your fingers or a pastry cutter to work it into the flour until crumbly.
- If using, stir in the raisins or dried cranberries.
- Make a well in the center and whisk together the buttermilk and egg. Pour into the well and stir gently until just combined.
- Turn the dough out onto a floured surface and shape it into a round loaf. Score the top with a deep ‘X’.
- Transfer the loaf to the greased skillet and bake for 50-55 minutes, or until the bread sounds hollow when tapped.
- Let it cool on a wire rack before slicing.
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Notes
Store wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, freeze slices wrapped tightly.