Irish Soda Bread
This Irish Soda Bread recipe could not be easier or more delicious. No-knead, no rising, no waiting. Amazing warm from the oven on its own or with a slab of butter!
Irish Soda Bread, recipe
cold unsalted butter
, cut into small cubes
raisins or currants
, lightly beaten
Preheat oven to 425 degrees F. Coat a 10-inch cast iron skillet with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Using your hands, work the butter into the flour mixture until it resembles coarse crumbs. Toss in the raisins.
Add in the buttermilk and egg and mix with a wooden spoon until combined. Dough will be sticky.
Dust your hands with a little flour and dump the dough onto a well-floured work surface; knead it a few times into a round loaf until it just comes together (do not over-knead!)
Transfer to the prepared skillet. Using a serrated knife, score an “X” on the top of the dough about an inch deep.
Bake for 35-40 minutes or until a long thin skewer inserted in the center comes out clean and the top is golden.
Remove skillet from oven (CAREFUL - handle will be hot!) and allow to sit for 5-10 minutes. Transfer to a cutting board and slice! Enjoy with butter, jam, or on its own. So good!
This is a rustic bread and unlike pizza dough which is round and smooth, this has a more tousled look. Do not over-knead the dough or it will be tough!
The reason you score the top is to allow heat to get into the center of the dough as it bakes. Don’t skip this step.
If the top gets too brown toward the end of baking, tent with foil.
Don’t have a cast iron skillet? No worries. You can bake this on a sheet pan, it will just flatten out a bit and might take less time to cook
This bread is best stored tightly wrapped (or in an air safe container) for about 3-4 days or freeze it for up to 2-3 months.