Irish Soda Bread
A traditional Irish bread featuring a crusty exterior and soft interior, perfect for any meal.
Equipment
- Oven
- Cast Iron Skillet
- Mixing Bowl
- Whisk
Ingredients
- 4 cups all-purpose flour plus an additional 1/4 cup for dusting
- 1/4 cup granulated sugar
- 1 tsp. sea salt
- 1 tsp. baking soda
- 6 Tbsp. cold unsalted butter cut into small pieces
- 1/2 Tbsp. cold unsalted butter for greasing 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 flour, sugar, sea salt, and baking soda.
- Add the cold butter chunks to the dry mixture and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- If using, stir in the raisins or dried cranberries.
- Form a well in the center of the dry ingredients. In a separate measuring cup, whisk together the cold buttermilk and egg, then pour into the well.
- Mix gently until just combined; do not overmix.
- Transfer the dough to a floured surface and shape it into a round loaf.
- Place the loaf into the greased skillet and score the top with a deep 'X' using a sharp knife.
- Bake for 50-55 minutes, or until the bread sounds hollow when tapped on the bottom.
- Transfer the bread to a wire rack to cool before slicing.
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Notes
Store wrapped in a clean cloth or in an airtight container at room temperature for a few days.