Irish Soda Bread direct from Ireland. Just like your Momma used to bake. Its all fresh and ordering is easy!
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Irish Soda Bread
Having grown up in Ireland, I miss the times when my Mom baked delicious Irish Soda Bread every evening for supper. She had her own way of baking this scrumptious delight with raisins/sultanas. The following are some of the ingredients she used to bake Irish Soda Bread.
Here’s What You’ll Need
4 Cups Flour
2 Tbsp Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda
4 Tbsp Butter
1 Cup Raisins/Sultanas
1 large Egg, Beat Lightly
2 Cups Buttermilk
Heat up the oven to 425°. Mix together 4 cups of flour, the sugar, salt, and baking soda into a large bowl.
Get a pastry cutter or two knives (you can also use your fingers), and work the butter into the flour mixture until it resembles coarse meal, then stir in raisins or sultanas or both.
Make a hole in the center of the flour mixture. Add a beaten egg and buttermilk to hole in center and mix in with a wooden spoon until dough is too coarse to stir. Dust your hands with a little flour, then gently knead dough in the bowl long enough to form a rough ball. If the dough is too sticky to work with, add in more flour. Do not over-knead the mixture! Move the dough to a lightly floured surface and shape into a round loaf. The dough will be a little sticky, so you want to work it just enough so that it all comes together. If you over-knead, the bread will end up coarse.
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Move the dough to a large cast-iron skillet or a baking sheet. Using a serrated edge knife to score the top of dough about an inch in the shape of an “X” . The reason for the scoring is to get the heat into the center of the dough while its baking. Move to oven and bake until bread is golden brown and bottom makes a hollow sound when tapped, takes about 35-45 minutes. If using a cast iron pan, it will take a little longer as it takes time for the pan to heat up.
Check for the texture by inserting a long skewer into the center of the bread. If it comes out clean, it’s done, if not leave in a little longer.
If the top gets too dark while baking, cover the bread with some tin aluminium foil. (this is how we spell it in Ireland!)
When using a cast iron skillet to cook the bread be very careful taking the pan out because the handle will be very hot. Don’t want to burn yourself.
Remove the pan or sheet from oven and let bread sit for approx 10 minutes, move to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just out of the oven with a dollop of Kerrygold Irish butter. Voila – Irish Soda Bread, just like my Mom’s.
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Soda Bread Mix
If you want to bake it yourself click here to get the mix for Odlums Irish Soda Bread Mix
Irish Soda Bread Mix
