Description
Grandma’s Irish Soda Bread is a classic, quick bread that’s easy to make and perfect for any occasion. Featuring a tender crumb with a slight sweetness from raisins or currants and a hint of caraway seeds, this traditional Irish bread requires no yeast and uses baking soda as the leavening agent. Perfect when served warm with butter and jam, it’s a comforting treat steeped in heritage and flavor.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon caraway seeds (optional)
Wet Ingredients
- 4 tablespoons unsalted butter, cold and cut into small cubes
- 1 3/4 cups buttermilk
- 1 large egg
Add-ins
- 1 cup raisins or currants
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and lightly grease a cast iron skillet or baking sheet to ensure the bread doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar until evenly combined.
- Incorporate Butter: Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs, which helps to create a tender texture.
- Add Raisins and Seeds: Stir in the raisins or currants along with caraway seeds if using, evenly distributing them through the flour mixture.
- Combine Wet Ingredients: In a small bowl, whisk together the buttermilk and egg until smooth, then pour this into the dry mixture.
- Form the Dough: Stir the mixture just until combined; the dough will be sticky. Transfer it onto a lightly floured surface and gently knead 8–10 times until the dough holds together.
- Shape the Loaf: Shape the dough into a round loaf and place it on the prepared skillet or baking sheet. Using a sharp knife, cut a deep “X” across the top to help the bread bake evenly.
- Bake: Bake in the preheated oven for 40–45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean, indicating it is cooked through.
- Cool and Serve: Remove from the oven and allow to cool on a wire rack before slicing. Best served warm with butter and jam for a delightful treat.
Notes
- To achieve a more tender loaf, avoid overmixing the dough after adding wet ingredients.
- If buttermilk is unavailable, substitute with 1 3/4 cups milk mixed with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before using.
- This bread is best enjoyed warm, ideally with butter and your favorite jam.
