Grandma’s Irish Soda Bread is a lovely, quick bread that has a rich history and a delightful taste. Made with just a few simple ingredients, it is perfect for breakfast, snack time, or any meal. This bread has a crusty exterior and a soft, warm inside, making it a favorite for many families.
Why Make This Recipe
This recipe is worth making because it is easy and quick. Unlike traditional yeast bread, there is no waiting for the dough to rise. You can whip it up in under an hour! Plus, it pairs well with butter, jam, or soup. It also has a sweet touch with the option of adding raisins, making it a versatile addition to any meal.
How to Make Grandma’s Irish Soda Bread
Ingredients:
- $1 and 3/4 cups (420ml) buttermilk*
- 1 large egg (optional, see note)
- 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for your hands and counter
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 Tablespoons (71g) unsalted butter, cold and cubed*
- Optional: 1 cup (150g) raisins
Directions:
- Preheat oven to 400°F (204°C). Choose your baking pan: a regular baking sheet lined with parchment paper or a silicone mat, a seasoned cast iron skillet, or a greased cake pan. If using a Dutch oven, grease or line it with parchment paper and bake with the lid off.
- Whisk the buttermilk and egg together in a bowl and set aside. In a large bowl, mix the flour, sugar, baking soda, and salt. Cut the cold butter into the mixture until it looks like pea-sized crumbs. Add the raisins if you like. Pour in the buttermilk/egg mix and gently combine until the dough is too stiff to stir. Transfer the crumbly dough to a floured surface and form it into a ball. Knead for about 30 seconds or until the flour is moistened. If sticky, add a bit more flour.
- Place the dough into your prepared skillet or pan. Use a sharp knife to make a shallow cut (slash or X) about 1/2 inch deep on top of the dough.
- Bake for about 45-55 minutes until golden brown and cooked through. If it browns too quickly, tent it loosely with aluminum foil. An inserted thermometer should read 195°F (90°C) when done.
- Take the bread out and let it cool for 10 minutes, then move it to a wire rack. Serve it warm, at room temperature, or toasted with your favorite toppings.
- Store any leftover bread at room temperature for up to 2 days or in the fridge for up to 1 week, wrapped tightly in aluminum foil.
How to Serve Grandma’s Irish Soda Bread
Serve Grandma’s Irish Soda Bread warm or at room temperature. It’s excellent with butter, jelly, or honey. You can also pair it with soups or stews for a hearty meal.
How to Store Grandma’s Irish Soda Bread
To keep the bread fresh, wrap it tightly in aluminum foil. You can store it at room temperature for up to 2 days or in the refrigerator for up to a week.
Tips to Make Grandma’s Irish Soda Bread
- Always use cold butter for a better texture.
- If you do not have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- If the dough feels too dry, add a splash more buttermilk to help it come together.
Variation
Try adding caraway seeds or different dried fruits like cranberries, or even nuts for added flavor and texture.
FAQs
- Can I make this bread without raisins?
Yes, you can skip the raisins entirely or substitute them with other dried fruits if you prefer. - Is it possible to freeze this bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and foil, then place it in a freezer bag. Thaw it at room temperature when ready to eat. - Can I use whole wheat flour?
You can, but it may change the texture. Consider mixing whole wheat with all-purpose flour for a lighter result.