Irish Soda Bread
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole-wheat flour
- 2cups unbleached white flour
- 1teaspoon baking soda
- 3teaspoons baking powder
- 2tablespoons sugar
- 4tablespoons butter or margarine, cut in small pieces, plus enough to grease the pans
- 1egg, beaten
- 1¾cups sour milk or buttermilk, approximately
Nutritional analysis per serving (10 servings)
256 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 8 grams protein; 261 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
In a food processor or large bowl, mix all dry ingredients together.
- Step 3
Add butter or margarine and mix until texture resembles coarse meal.
- Step 4
Add egg and enough milk to make a soft dough.
- Step 5
Knead or process until smooth.
- Step 6
Divide into two loaves. Place each in a greased 9-by-5-inch loaf pan, and bake for 35 to 45 minutes, or until golden.
Private Notes
Comments
I worked the little butter pieces in with my fingers. Make sure you have a good amount of flour handy for kneading - the dough is very sticky. I put the whole dough into a 9" cake pan (instead of dividing it) and made the traditional X cut across the top with a steak knife. Baked for 40 minutes. Served with salted butter because it definitely needs salt - I would add 1/2 tsp salt if I were to make again. Delicious!
I added a handful of currants to the flour and 1/2 teaspoon of salt; pulsed the dry ingredients with the butter pieces. Texture at 35 minutes is perfect!
I'm guessing, but maybe the acidity of the buttermilk reacts with the baking soda and gives the bread its rise?
This is a great base. Add 1 cups of raisins and half a teaspoon of salt. Then it’s perfect. Without the raisins it’s just a little bland. My go to recipe.
I made this today. I liked the enriched dough. Made in a 9 inch cake pan. Tender crumb and great flavor.
My dad always called this “lace curtain” soda bread due to the addition of the egg! However, he really enjoyed the richer flavor adding the egg brought to the bread. I usually add more buttermilk than called for, but I know that’s an artifact of the flour used. My go to flours are Bob’s Red Mill organic wheat and enriched white flour. I use a pizza stone placed on the top rack in the oven. Makes for a better crust consistency.
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