I am excited to share my take on Simple Irish Soda Bread, a delightful homemade creation. Crafted with 4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1 3/4 cups buttermilk, this dense, moist loaf pairs with soups or main dishes. Its traditional flair wins hearts.

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I never thought making traditional Irish soda bread at home could be this simple yet so satisfying. I’ve always enjoyed a good loaf, even if I sometimes only whip it up around St.

Patrick’s Day. There’s something about mixing 4 cups all purpose flour with 1 teaspoon baking soda and a pinch of 1/2 teaspoon salt that just brings out a rustic charm in every bite.

When I stir in 1 3/4 cups of buttermilk the dough comes to life, giving it a dense, moist texture that’s perfect not just for a holiday treat, but also as a side to hearty soups and main courses. I know some people call it Sweet Irish Soda Bread Easy or even Simple Irish Soda Bread, and each time I make it, the results keep surprising me.

Trust me, this Traditional Irish Soda Bread recipe is a great blend of simplicity and flavour that’ll add a new twist to your routine.

Why I Like this Recipe

I really love this Irish soda bread recipe for a bunch of reasons. First, it’s so easy to whip up with just a few basic ingredients and it doesn’t require any fancy techniques at all. Second, I like how the dough comes together into a dense, moist loaf that feels way more homemade than any store bread I’ve ever had. Third, every step from kneading the dough to cutting that deep cross on top makes me feel like im doing something truly traditional even if i mess up sometimes. And lastly, I enjoy that it goes perfectly with everyday meals like soup or a main course so i can enjoy it any day not just on St. Patricks Day.

Ingredients

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All-purpose flour provides essential carbohydrates and gluten for a tender, hearty bread texture.
Baking soda reacts with acidic buttermilk to naturally leaven and soften the dough.
Salt enhances flavor and balances the slight tanginess from buttermilk in this rustic loaf.
Buttermilk adds moisture and tang while activating baking soda for a perfect rise.
These ingredients together create a dependable, rustic bread that warms both heart and belly.
Simple yet flavorful, the recipe proves that minimal ingredients yield delicious results.
Traditional methods bring out the natural tastes with ease and authenticity.
Enjoy crafting this historic bread, perfect for a cozy meal or celebration.

Ingredient Quantities

4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups buttermilk

How to Make this

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1. Preheat your oven to 425°F.

2. In a large bowl mix together 4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

3. Slowly pour in 1 3/4 cups buttermilk while stirring the mix until it starts to come together.

4. Once it forms a soft dough, lightly turn it out onto a floured surface.

5. Knead gently for about 1 or 2 minutes until the dough forms a nice round ball – don’t overwork it.

6. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.

7. Use a sharp knife to cut a deep cross on the top of the loaf; this helps the bread expand evenly.

8. Pop the dough into the oven and bake for 35 to 45 minutes, until the crust turns golden and the loaf sounds hollow when tapped.

9. Remove the bread from the oven and let it cool on a rack for at least 10 minutes.

10. Slice up the warm soda bread and serve it with your favourite soup or main course. Enjoy!

Equipment Needed

1. Oven to preheat at 425°F
2. Large mixing bowl for combining the dry ingredients and buttermilk
3. Measuring cups and spoons to exactly measure flour, baking soda, salt, and buttermilk
4. Stirring utensil (like a wooden spoon) to mix the dough
5. A floured surface (such as a clean countertop or board) for lightly kneading the dough
6. Baking sheet lined with parchment paper for placing the shaped dough
7. Sharp knife to cut a deep cross on the top of the loaf
8. Cooling rack to let the bread cool for at least 10 minutes afterward

FAQ

What role does the buttermilk play in this recipe?

It helps activate the baking soda which makes the bread rise and gives it a slight tangy taste.

Can I use self rising flour instead of all purpose flour?

No, you should stick with all purpose flour since the recipe relies on the measured amounts of baking soda and salt.

How do I tell when the bread is done?

The bread should sound hollow when tapped on the bottom and have a lightly golden crust.

What is the best way to store Irish soda bread?

Wrap it in plastic wrap or store in an airtight container at room temperature for a few days.

Can I add extras like raisins or caraway seeds to my soda bread?

Yes, you can add them. Just be aware that any extra wet ingredients might require slight adjustments in the baking soda.

Traditional Irish Soda Bread Recipe Substitutions and Variations

All purpose flour: You can use whole wheat flour or a gluten free all-purpose blend but note the texture and taste might change a bit
Baking soda: If you don’t have baking soda you can substitute with about 3 teaspoons of baking powder though the rise may not be as strong
Salt: Instead of table salt you could use kosher salt or sea salt, just be careful with the quantity since they can be a bit different than regular salt
Buttermilk: If you’re out of buttermilk, mix 1 3/4 cups of regular milk with 1-2 tablespoons of vinegar or lemon juice and let it sit for around 5 minutes

Pro Tips

1. When yo’ mix the dough, add the buttermilk slowly and be sure not to over stir it – if it ends up too sticky, just sprinkle a bit more flour on your hands until it feels right.
2. Let the dough rest for a minute or two after mixing; it helps the gluten relax so your loaf comes out softer and easier to shape.
3. Be real careful when scoring the top; a deep cut lets the bread expand properly in the oven but if you go too deep it might mess things up.
4. Don’t over knead the dough. A gentle knead just for a minute or two is all you need, because too much work makes it heavy and tough.