Introducing the classic Irish Soda Bread — a timeless treat straight from the Emerald Isle! This beloved recipe features a perfect blend of simplicity and flavor, promising an effortlessly delicious loaf every time. Made with only the essential ingredients, it bakes up beautifully golden with a dense yet tender crumb. Ideal for any meal, whether it’s a hearty stew companion on a chilly evening or a sweet snack with a dab of jam, this Irish Soda Bread is a guaranteed crowd-pleaser that brings a slice of Ireland to any table. Enjoy the warm, welcoming aroma of freshly baked bread that’s just as good as homemade—because it is homemade, fresh from your oven!

Cooking Time

Prep time: 10 minutes

Cook Time: 60 minutes

Cooling Time: 30 minutes

Servings: 10-12 minutes

Ingredients: 

• 15 ounces all-purpose flour, such as Gold Medal (3 cups; 425 g)
• 1 3/4 teaspoons (7 g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
• 1 1/8 teaspoons (6 g) baking soda (see notes)
• 18 ounces low-fat cultured buttermilk (2 1/4 cups; 510 g), well shaken

Cooking Instructions

1. Step 1: Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover bottom of deep 10-inch cast-iron or enameled Dutch oven with sheet of parchment paper; no need to trim.
2. Step 2: Combine flour, salt, and baking soda in a large bowl and whisk for full minute to combine. Stir in buttermilk with flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with spatula into rough boule-like shape. Score deeply into quarters with sharp knife or razor, cleaning the blade between each slice.
3. Step 3: Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread cools at least 2 hours.) Store up to 24 hours in an airtight container and toast to freshen bread before serving.

Special Equipment

• 10-inch cast iron or enameled Dutch oven, wire rack

Notes

Unless your digital scale is exquisitely sensitive, measure the baking soda by volume; even an extra gram can produce an unpleasantly soapy loaf of bread.

Nutrition Facts