Description
This bakery quality Irish soda bread has a soft, moist and chewy center with a wonderfully crusty exterior.
Ingredients
- 4 cups (500g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 4 tbsp (57g) butter
- 1 large egg, lightly beaten
- 1 3/4 cups (438ml) buttermilk
Optional
- 1 cup (160g) raisins
- 1 tbsp granulated sugar
Instructions
- Preheat oven to 425F. Lightly grease and flour a 9″ round baking pan. Set aside.
- In a large bowl, whisk together the flour, salt, and baking soda.
- Work the butter into the flour mixture using your fingers until it resembles coarse meal. Toss in the raisins and sugar if using.
- Make a well in the center of the flour mixture. Add beaten egg and buttermilk and mix in with a wooden spoon until dough comes together. Add a little more flour (2-4 tbsp) if the dough seems too wet.
- Turn dough onto a floured surface and gently knead to form into shape of a loaf. Note that the dough will be a little sticky, and quite shaggy. You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
- Transfers the dough onto the prepared baking pan. Using a sharp knife, cut an X along the top of the dough about 1″ deep.
- Bake for 35-45 minutes or until a thin skewer inserted into the center comes out clean.
- Cool in pan for 5-10 minutes, then transfer to cooling rack. Best served warm and just baked.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 2-3 days.
To freeze – tightly wrap in plastic wrap or aluminum foil, then place it in a freezer-safe container or bag. Label and date the container or bag. When ready to eat, remove it from the freezer and let it thaw at room temperature for a few hours. Slice and toast or warm up the whole loaf in the oven at 350F for 10-15 minutes.