Name: Simple Irish Soda Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Irish
Ingredients: 3 cups all purpose flour or gluten free flour blend (15 oz / 425 gm); 1 1/2 teaspoons kosher salt (7 gm); 1 teaspoon baking soda (6 gm); 2 1/4 cups buttermilk, stirred (18 oz / 510 gm); 2 tablespoons honey, warmed (1 oz / 30gm); 1 cup of raisins or chopped dried fruit (optional)

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Make delicious homemade bread without the fuss with this six ingredient Simple Irish Soda Bread.

Baking soda and buttermilk replace yeast and proofing time.

Mix by hand in just one bowl.

Gluten-free: use a gluten free flour blend and reduce baking time by 5 – 10 minutes.

If you’ve never made bread before, this no fail recipe is the right place to start!

Great plain, with butter, for sandwiches, croutons or toast.

Celebrate St Patrick’s Day ( March 17) or any day with this heavenly aromatic, incredibly addictive bread. 🙂

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Simple Irish Soda Bread

Author: Dana Gerard
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Yield: 20+ slices 1x
Category: Quick Bread
Cuisine: Irish

Make delicious homemade bread without the fuss with this six ingredient Simple Irish Soda Bread.

Ingredients

3 cups all purpose flour or gluten free flour blend (15 oz / 425 gm)
1 1/2 teaspoons kosher salt (7 gm)
1 teaspoon baking soda (6 gm)
2 1/4 cups buttermilk, stirred (18 oz / 510 gm)
2 tablespoons honey, warmed (1 oz / 30gm)
1 cup of raisins or chopped dried fruit (optional)

Instructions

Preheat oven to 375 degrees F at least 15 minutes in advance. Spray or butter an 8 or 9 inch cake pan and line with parchment paper.
In a large bowl, whisk together flour, salt and baking soda for one full minute to break up lumps.
Stir together buttermilk and warm honey, then pour into flour mixture.
Switch to a stiff rubber spatula and stir gently, just until flour disappears completely.
Optional: Combine raisins or dried fruit with 1 tablespoon of flour and add into mixture, just until combined.
It’s very important to use light hands and not overmix the dough.
Scrape sticky dough into cake pan and smooth top with back of spatula.
Use a sharp knife to make a deep X across the bread, cleaning the knife between each cut.
Bake for 45 -50 minutes, until a toothpick inserted in the middle comes out clean.
Or use a meat thermometer: the bread should be at about 210 F.
Cool the bread on a wire rack.
Best eaten in a day or two. This bread reheats/ toasts well and is good hot or cold.

Notes

Adapted from Stella Park’s Real Irish Soda Bread and
Ina Garten’s Irish Soda Bread