Homemade Irish Soda Bread
Quick bread! In only one hour, this homemade Irish soda bread may be prepared without the need for yeast or kneading!
Yield: 11
Materials
- 4 cups all purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup raisins
- 1 tablespoon caraway seeds
Instructions
- Set oven temperature to 400°F. Use butter to grease a Dutch oven or cast iron pan, or line a baking sheet with parchment paper.
- Combine the flour, baking soda, and salt in a large basin. Stir in the caraway seeds and raisins.
- When the oven is ready to bake and the flour mixture is in the bowl, form a well and pour in the buttermilk. Mix gradually to form a shaggy dough using a big spoon.
- Work the dough in the bowl a few times until it forms a soft, shaggy ball. You might not incorporate all of the flour, and that's okay too.
- Place the balled dough onto a baking sheet, Dutch oven, or cast iron that has been oiled. Cut an X in the middle of the dough that is 1/3 inch deep. Give the loaf's top a few quick sprays of water.
- Bake for 40–45 minutes, or until the interior temperature reaches 200°F, or until golden brown.
- Before slicing, let cool for at least half an hour.
Notes
One slice of the twelve-slice bread is served.
For baking purposes, always measure your flour with a spoon and level it. The most exact technique to measure is with weights.
Wait to add the buttermilk until right before baking. It will begin to activate as soon as the buttermilk and baking soda are combined, and you want this to happen in the oven.
Avoid overmixing! Make sure the mixture is mixed until it just begins to resemble shaggy dough, and then shape it into a ball. When kneading it, take care not to overwork it; only knead it five or six times at most.
For up to three to four days, store in an airtight container. Wrapped in plastic or aluminum foil, freeze freshly made bread that has cooled completely for up to two months.
For baking purposes, always measure your flour with a spoon and level it. The most exact technique to measure is with weights.
Wait to add the buttermilk until right before baking. It will begin to activate as soon as the buttermilk and baking soda are combined, and you want this to happen in the oven.
Avoid overmixing! Make sure the mixture is mixed until it just begins to resemble shaggy dough, and then shape it into a ball. When kneading it, take care not to overwork it; only knead it five or six times at most.
For up to three to four days, store in an airtight container. Wrapped in plastic or aluminum foil, freeze freshly made bread that has cooled completely for up to two months.