This classic soda bread recipe produces a dense quick bread in only 30 minutes! Talk about quick bread that is also egg-free. That’s right. True Irish bread uses no eggs. Zero. And I will show you how to make it! Crusty on top, yet tender inside. This homemade bread is very close to the savory version of traditional Irish bread, but has a slight touch of sweetness. Perfect for St. Patrick’s and beyond!
How do you make classic Irish Soda bread?
How to get the most flavorful raisins
Soaking always works! I soak raisins in whiskey for 1 hour. But you can also use brandy or cognac instead.
What kind of raisins to use in the Quick Bread
How to mix the dough of the Soda Bread
- First, you will mix dry ingredients. Once you mix them, pour in buttermilk.
- Using hands, mix until well combined. Only for a couple of minutes. Do not overwork or knead the dough.
- Then, you will form the dough into a ball. One large ball. Place it on a cast iron skillet. You can also use a greased baking sheet or a dutch oven.
- Lastly, bake at 425 F. for 30 minutes.
How to ensure even cooking
Very simple! You will need to score the bread before it goes into the oven. And I will show you how to do it. Using a sharp knife, you will cut the bread all the way down into four equal parts. Yes. All the way down. By the way, you can thank Paul Hollywood from GBBS for this cooking tip. He did a delicious masterclass on quick breads, including soda breads. Being a classic baker, he also made egg-free quick bread. Actually I based this recipe on his version.
What kind of sugar to sprinkle on top of yoursoda bread
I sprinked mine with Turbinado sugar. But you can also use any other coarse sugar. Just make sure that sugar you use is large grain.
Enjoy this traditional Irish soda bread with a glass of milk! Or, wine. Well, whiskey will be great too.
Irish Soda Bread
- 1 cup raisins
- ½ cup Irish whisky, for soaking raisins
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon turbinado sugar + more for sprinkling
- 1 ½ cups buttermilk
- Soak raisins in whiskey for 1 hour in a medium bowl.
- Preheat oven to 425°F.
- In a mixing bowl, add flour, soda, sugar and baking soda, and whisk the dry ingredients together.
- Drain raisins and add them to the dry mixture.
- Pour in buttermilk into the mixing bowl with the dry ingredients. Using hands, mix until well combined only for a couple of minutes (do not overwork or knead the dough).
- Form into a ball and place on a cast iron skillet, greased baking sheet or dutch oven. Using the knife, cut the bread all the way down into four equal parts in an "X" shape. This will ensure proper and fast baking. Four separate parts will connect as the dough expands in the oven.
- Sprinkle with Turbinado sugar. Bake for 30 minutes or until outside is browned.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Leave a Reply