Loading...
A classic, crusty Irish-American soda bread with a soft, dense crumb, made without yeast. This incredibly easy recipe uses the chemical magic of buttermilk and baking soda for its rise, perfect for slathering with butter and serving alongside a hearty stew or for a simple breakfast.
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. (Time: 2 minutes)
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to combine them evenly. (Time: 1 minute)
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. (Time: 3 minutes)
Make a well in the center of the dry ingredients. Pour in the cold buttermilk and the lightly beaten egg. (Time: 1 minute)
Use a fork or a spatula to gently mix the wet and dry ingredients until a shaggy, slightly sticky dough forms. Be careful not to overmix, as this can make the bread tough. (Time: 1 minute)
Turn the dough out onto a lightly floured surface. Gently knead it just 4-5 times to bring it together into a cohesive ball. Shape it into a round loaf, about 1.5 inches thick and 7 inches in diameter. (Time: 2 minutes)
Place the loaf on the prepared baking sheet. Using a sharp, floured knife, cut a deep cross (about 1/2 inch deep) on the top of the loaf. This helps the center cook through. (Time: 30 seconds)
Savory corned beef and melted Swiss cheese piled onto soft slider buns, then baked with a tangy butter and poppy seed glaze. An irresistible appetizer perfect for game day or any party.
Fall-off-the-bone tender beef short ribs slowly braised in a rich, dark Guinness stout gravy. This hearty, comforting dish is perfect for a cozy weekend dinner, especially when served over creamy mashed potatoes.
Tender beef and hearty vegetables slow-simmered in a rich Guinness stout gravy, all baked under a golden, flaky puff pastry crust. This is the ultimate Irish-American comfort food, perfect for a cozy dinner.
A hearty and comforting classic. Tender chunks of lamb and root vegetables are slow-simmered in a savory broth until a rich, thick stew is formed. It's the perfect cozy, one-pot meal for a chilly evening.
A classic, crusty Irish-American soda bread with a soft, dense crumb, made without yeast. This incredibly easy recipe uses the chemical magic of buttermilk and baking soda for its rise, perfect for slathering with butter and serving alongside a hearty stew or for a simple breakfast.
This irish_american recipe takes 55 minutes to prepare and yields 8 servings. At 320.81 calories per serving with 9.05g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
Bake for 40-50 minutes, or until the loaf is golden brown and sounds hollow when you tap the bottom. To be certain, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C). (Time: 45 minutes)
Transfer the bread to a wire rack to cool for at least 30 minutes before slicing. This allows the crumb to set properly and prevents it from being gummy. (Time: 30 seconds active time)
For a more authentic Irish soda bread, omit the sugar, butter, and egg. This version is denser with a harder crust, perfect for dipping in stews.
Add 1 cup of raisins or dried currants and 1 teaspoon of caraway seeds to the dry ingredients for a classic sweet variation.
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor, denser texture, and added fiber.
Mix in 2 tablespoons of chopped fresh herbs like rosemary, thyme, or chives, and 1/2 cup of shredded sharp cheddar cheese into the dry ingredients for a savory twist.
The all-purpose flour provides carbohydrates, which are the body's primary source of energy, making this bread a satisfying and energizing snack or side dish.
With contributions from the flour, buttermilk, and egg, each slice offers a moderate amount of protein, which is essential for muscle repair and overall body function.
Buttermilk is a good source of calcium, a mineral vital for maintaining strong bones and teeth, as well as proper nerve and muscle function.
A single slice of this Irish Soda Bread (approximately 1/8th of the loaf) contains around 290-320 calories, depending on the exact ingredients used.
Irish Soda Bread can be part of a healthy diet in moderation. It provides carbohydrates for energy. This version contains butter, sugar, and an egg, making it richer than traditional versions. For a healthier option, consider using whole wheat flour and reducing the sugar.
This is usually caused by one of two things: overworking the dough or cutting into it while it's still hot. Mix the dough just until it comes together, and always let the bread cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set.
Buttermilk is crucial as its acidity reacts with the baking soda to create lift. If you don't have any, you can make a substitute by adding 1.5 tablespoons of lemon juice or white vinegar to 1.75 cups of regular milk. Let it stand for 5-10 minutes until it curdles slightly before using.
Absolutely! Adding 1 cup of raisins and 1 teaspoon of caraway seeds is a very popular variation known as 'Spotted Dog'. Gently fold them into the dough at the very end of mixing.
The best way is to check for multiple signs. The crust should be a deep golden brown, the loaf should sound hollow when you tap the bottom, and a skewer or cake tester inserted into the center should come out clean. For perfect results, use an instant-read thermometer; the internal temperature should be between 190-200°F (88-93°C).