Imagine pulling a golden, crusty loaf of bread straight from the oven, with a crisp exterior that crackles when you slice into it and a soft, tender interior that melts in your mouth. This isn't just any bread—this is Mae Condry's legendary Irish Soda Bread, a time-honored recipe that brings the warmth of Irish kitchens right to your home. No fancy techniques, no complicated ingredients—just pure, rustic deliciousness that will transform your baking game in less than an hour!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Irish
Serves: 1 loaf
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
Instructions
- Preheat the oven to 425°F (220°C). Prepare a baking sheet by lightly dusting it with flour or lining it with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and salt. Ensure the dry ingredients are thoroughly combined and free of any lumps.
- Create a well in the center of the dry ingredients and gradually pour in the buttermilk. Use a wooden spoon or your hands to mix the ingredients until they form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface. Gently knead the dough for about 1 minute, just enough to bring it together. Be careful not to overwork the dough, as this can make the bread tough.
- Shape the dough into a round loaf, approximately 6-7 inches in diameter. Use a sharp knife to cut a deep cross (about 1/2 inch deep) on the top of the loaf, which helps the bread cook evenly and allows steam to escape.
- Transfer the shaped loaf to the prepared baking sheet. Dust the top lightly with a little extra flour for a rustic appearance.
- Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and transfer to a wire rack. Let the bread cool for at least 15 minutes before slicing to allow the interior to set properly.
- Serve warm with butter, jam, or as a accompaniment to soups and stews. Best enjoyed on the day it's baked.
Tips
- Use fresh buttermilk for the best flavor and texture. The acidity helps activate the baking soda and creates that signature tender crumb.
- Handle the dough gently—overworking can make your bread tough. Mix just until the ingredients come together.
- The deep cross on top isn't just decorative—it helps the bread cook evenly and allows steam to escape, creating that beautiful rustic look.
- Check for doneness by tapping the bottom of the bread—it should sound hollow when fully baked.
- Let the bread cool for at least 15 minutes before slicing to allow the interior to set properly and prevent a gummy texture.
- For extra richness, you can add herbs like rosemary or caraway seeds to the dough for a flavor twist.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: 1g
Saturated Fat: g
Cholesterol: 5mg
