Irish-American Soda Bread │ no yeast & ready in 1 hour!
A perfect bread for beginner bakers! Ready in about 1 hour, Irish soda bread is made without yeast for an easier, quicker and more fail-proof homemade loaf.
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Ingredients:
4 & 1/2 cups (540g) all-purpose flour, plus more for shaping the bread
1 teaspoon baking soda
1/4 cup (50g) granulated sugar
1 teaspoon salt
1/2 cup (1 stick / 115g) cold unsalted butter, cubed (plus more to grease the pan)
1 cup (180g) currants or raisins
1 large egg
1 & 3/4 cups (420mL) buttermilk
Instructions:
Preheat your oven to 400°F. Butter and lightly flour a large baking sheet or cast iron skillet, and set aside.
In a large bowl, add in flour, baking soda, sugar, and salt. Whisk to combine.
Add your butter to the dry mix, and cut it in until the butter pieces are no larger than the size of a pea. Add your raisins or currants, and toss to combine. Set aside.
In a separate medium bowl, add in your egg and buttermilk. Whisk to combine.
Pour your wet ingredients into your dry ingredients. Fold together until you just get a thick, sticky dough. Turn the dough onto a well floured work surface, and give it a few quick kneads, adding flour as needed to prevent sticking, until smooth. The dough should be tacky, but not to the point where it sticks to your hands. Take care not to over work the dough or the loaf may end up tough!
Shape the dough into a round loaf, and transfer onto your prepared baking sheet or cast iron skillet. Using a serrated knife, bread lame, or a very sharp knife, score a shallow cross on the top of the loaf. Not only is this traditional, but it also helps the inside bake through!
Bake the soda bread in the center of your preheated 400°F oven for 45 to 60 minutes, or until it turns a deep golden brown color and a skewer inserted into the center comes out clean. If the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through. I almost always need to tent my loaf after about 20 to 25 minutes, so do keep an eye out.
Cool the bread for about 15 minutes in your pan, then transfer onto a wire rack to cool enough to handle. Serve warm, at room temperature, or toasted!
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Tender and Flavorful Irish Soda Bread
Irish Soda Bread
1 ½ cup all purpose flour
½ cup whole wheat flour
3 tbsp sugar
1 tsp baking soda
½ tsp salt
Zest of ½ orange
3 tbsp cold unsalted butter
1/3 cup raisins, soaked
¾ cup buttermilk
Preheat the oven to 375F
Soak the raisins in warm water for about 30 minutes.
Place the flours, sugar, baking soda, salt and orange zest in a bowl, stir whisk to remove any clumps of flour.
Grate the cold butter into the dry mixture, coat with the flour. Lightly beat the egg and mix it with the buttermilk and pour into the flour mixture.
Form a Using a dough whisk or a wooden spoon, mix until a very rough, slightly wet dough forms, add the raisins and mix gently.
Transfer the dough onto a lightly floured work surface. Add a tablespoon of flour only if the dough is too wet to work with. Shape into a round loaf, place on a parchment lined baking sheet and make a slash using a serrated knife across the top and another slash to form a cross.
Bake for 25-30 minutes, or until the bread has a deep golden colour and a toothpick inserted in the middle comes out clean.
Cool on a wire rack until warm or room temperature, serve with unsweetened butter and jam or honey.