Irish Soda Bread

Irish soda bread is the answer when you want fresh homemade bread but do not have time to wait for yeast to rise. Buttermilk and baking soda do all the leavening work, and the dough comes together in minutes. The result is a rustic, slightly dense loaf with a beautifully crackled crust. Studded with raisins and lightly sweet, it is perfect alongside soup, slathered with butter, or just eaten warm right off the cooling rack.

Ingredients

  • 3 cups unbleached all purpose flour
  • 1 tsp baking soda
  • ¾ tsp Redmond Real Salt
  • 1½ cups buttermilk
  • 2 tbsp Duck River honey
  • 2 tbsp butter, melted
  • ½ cup thompson raisins

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, honey, and melted butter.
  4. Pour the wet ingredients into the dry and stir just until a shaggy dough forms. Gently stir in the raisins. Do not overmix.
  5. Turn the dough out onto a lightly floured surface and gently shape it into a round, about 7 inches across. Place on the prepared baking sheet.
  6. Use a sharp knife to score a deep X across the top of the loaf, about ½ inch deep.
  7. Bake for 30 to 35 minutes until the crust is golden brown and the bottom sounds hollow when tapped.
  8. Let cool on a wire rack for at least 10 minutes before slicing.

Notes

  • No buttermilk? Stir 1 tablespoon of white vinegar into 1.5 cups of regular milk and let it sit for 5 minutes.
  • The X scored on top is not just decorative. It helps heat penetrate to the center so the bread bakes evenly.
  • Swap the thompson raisins for dried cranberries (apple juice infused) for a tangy twist.