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Irish Soda Bread

Updated June 10, 2016

A true quick bread that requires no yeast, this loaf gets its tender crumb from buttermilk. Good with a bowl of hot soup or with a wedge of sharp Cheddar cheese and cooked ham.

Leftovers will become dry after a day, but make good toast and croutons for soup. Or, make bread crumbs for using in other dishes, and freeze until needed.

Buttermilk:

Look for buttermilk in the dairy section, or make a substitute by stirring 1 tsp lemon juice or cider vinegar into 1 cup milk and letting it stand for 5 minutes.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time30 min

Cooking Time - Text35

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Mealbreakfast, brunch, snack, tea

Moodfestive

Taste and Texturelight

Type of Dishquickbreads

Ingredients

  • 3¼ cups bread flour, plus extra for dusting
  • 2 tsp baking soda
  • 2 tsp cream of tartar
  • 1 tsp salt
  • 4 tbsp butter or lard, diced
  • 1¼ cups buttermilk or 1¼ cups whole milk mixed with 1 tsp cider vinegar

Instructions

  1. Preheat the oven to 425°F (220°C). Dust a baking sheet with flour. Sift the flour, baking soda, cream of tartar, and salt together into a bowl. Add the butter and rub in with your fingertips to form fine crumbs.

  2. Make a well in the center. Pour in the buttermilk and then mix to form a soft dough. Knead briefly on a lightly floured work surface. Shape into a ball, then roll on the work surface to smooth the surface.

  3. Place on the baking sheet, and lightly flatten the top. Using a floured knife, cut into 6 equal wedges, without completely cutting all the way through the dough.

  4. Bake for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom. Transfer to a wire rack and let cool.

  5. Variation:

  6. Brown Irish Soda Bread

  7. Replace 1½ cups of the bread flour with whole wheat flour.

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My mom makes soda bread every year for St. Patrick's Day, but it's sweet with raisins. I definitely want to try this version.

Two words to describe this? Perfect and easy. You can make it any night to have with dinner and if you have leftovers, reheat in the morning and slather with jam!

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