Irish soda bread
Published: 2023-03-12
Last Updated: 2024-06-12
Tags:
Info |
Amount |
Prep Time |
5 min |
Cook Time |
50 min |
Yields |
1 loaf |
Ingredients
Directions
- Preheat the oven to 200ºC (400ºF) and generously grease a 5×9" loaf pan with butter
- In a large mixing bowl, mix the all-purpose flour, whole wheat flour, and baking soda using a spatula
- Use your hands or a pastry cutter to cut the butter into the flour
- Mix until the flour feels like coarse crumbs
- In a separate large mixing bowl, whisk the eggs and salt together
- Gradually pour in the buttermilk, whisking until blended
- Pour the wet ingredients into the dry ingredients and stir gently to moisten the flour
- Gently fold the dough together until it is too stiff to stir and a thick, spongy dough has formed.
- Scrape the batter into the pan and push down to cover all four corners of the pan.
- Bake until the bread has a firm golden-brown crust that releases easily from the pan, 45 to 55 min
- Transfer the pan to a wire rack and let it rest for 5 min
- Run a knife around the edges of the bread before turning the bread out onto a wire rack to cool at room temperature
- Serve warm with butter and jam or use to sop up your favourite soups and stews
References & Notes
- Original recipe: Peak Season
- Leftover bread can be stored at room temperature for up to 2 days