Soda Bread with Irish Butter

The rain was coming down sideways when I first learned to make soda bread in a tiny kitchen in County Cork. My friend's grandmother had hands dusted with flour and zero patience for measuring spoons, just trusting her palms to know when the dough felt right. That afternoon, watching the steam curl off the warm loaf, I understood why this bread has been feeding Irish families for generations, it is pure comfort in under an hour.

Last winter, during a particularly brutal storm that knocked out our power for three days, this bread became our lifeline. I baked it on a cast iron skillet over our wood stove, the smell filling the cold house with warmth. We ate it steaming hot, slathered with butter, by candlelight, and it felt like the most luxurious meal I'd ever had.

Ingredients

• All-purpose flour: The backbone of the bread, giving it structure without weighing it down
• Baking soda: The leavening agent that reacts with buttermilk to create rise
• Fine sea salt: Enhances the natural wheat flavor and balances the sweetness
• Granulated sugar: Optional, but it adds a subtle sweetness that complements the tangy buttermilk
• Buttermilk, cold: The acid that activates the baking soda and creates tender crumb
• Irish butter: Rich and creamy, the perfect finishing touch for warm slices

Instructions

Preheat your oven:

Crank it to 425°F and line a baking sheet with parchment paper while you work

Whisk the dry ingredients:

Combine flour, baking soda, salt, and sugar in a large bowl until everything is evenly distributed

Mix the dough:

Make a well in the center, pour in most of the buttermilk, and gently mix with your hand until a soft dough forms

Shape briefly:

Turn onto a floured surface, knead for just 30 seconds, and form into a round loaf about 2 inches thick

Score and bake:

Cut a deep cross on top and bake for 35 to 40 minutes until golden and hollow sounding

Cool and serve:

Let it rest for 10 minutes, then slice thickly while still warm

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This bread became our Sunday morning ritual during college. My roommates and I would take turns making it, each person developing their own small variations, but always gathering around the warm loaf together. Those simple breakfasts became the anchor of our week, a reminder that good food and good company are all you really need.

Making It Your Own

I have found that swapping in one cup of whole wheat flour adds a lovely nutty flavor and extra texture. The bread becomes a bit denser, but in a comforting way that makes it perfect for hearty soups.

The Sweet Version

Adding raisins or currants transforms this into a teatime treat that feels like something your grandmother would have served. The fruit plumps up slightly during baking, creating little pockets of sweetness throughout the crumb.

Best Ways to Enjoy It

Soda bread is at its absolute best the day it is made, still warm from the oven with butter melting into every crevice. The next day, toast thick slices and they become perfect for fried eggs or as a base for an open faced sandwich.

• Pair it with a warming potato and leek soup on cold nights
• Try it alongside smoked salmon and a dollop of créme fraîche
• Simply enjoy it plain, letting the butter speak for itself

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There is something profoundly satisfying about making your own bread, especially one that requires so little effort but yields such immediate rewards. May your kitchen always smell of warm bread and happiness.

Recipe Q&A

→ What gives the bread its rising power without yeast?

Baking soda reacts with the acidity of buttermilk, creating carbon dioxide bubbles that help the dough rise and become light.

→ Why cut a cross on top of the loaf before baking?

The deep cross allows the bread to expand evenly while baking, helping achieve the signature crust and crumb texture.

→ Can I add any extras to the dough for flavor?

Yes, mixing in dried fruits like raisins or currants adds sweetness, and using some whole wheat flour creates a heartier texture.

→ How can I tell when the bread is fully baked?

The loaf should be golden brown and produce a hollow sound when tapped on the bottom indicating it’s done inside.

→ What is the best way to serve soda bread for maximum flavor?

Serve warm with generous spreads of creamy Irish butter, enhancing the bread’s rich, comforting qualities.

→ Can soda bread be toasted the next day?

Yes, toasting leftover slices refreshes the texture and flavor, making it perfect for the following day.