Soda Bread with Irish Butter (Print Version)

Rustic Irish loaf with tender crumb, golden crust, and creamy Irish butter accompaniment.

# What You Need:

01 - 4 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1 teaspoon fine sea salt

04 - 1¾ cups buttermilk, well-shaken

05 - Irish butter, for serving

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - Whisk together flour, baking soda, and salt in a large mixing bowl.

03 - Create a well in the center and pour in buttermilk. Mix gently with wooden spoon or hand until shaggy dough forms. Avoid overworking.

04 - Turn dough onto lightly floured surface. Knead briefly until just combined, then shape into round loaf 2 inches thick.

05 - Place loaf on prepared baking sheet. Cut deep cross in top about ½ inch deep. Bake 35-40 minutes until golden and hollow when tapped.

06 - Cool on wire rack for at least 30 minutes before slicing. Serve warm or room temperature with Irish butter.

01 -

The buttermilk creates an incredibly tender crumb that stays moist for days
That cross cut on top isnt just tradition, it helps the bread bake evenly and gives you perfect tear apart portions

02 -

Overworking the dough makes it tough, so stop mixing as soon as the flour is incorporated
The hollow tap test is reliable, when the bottom sounds hollow when you knock on it, the bread is done

03 -

Room temperature buttermilk mixes more evenly than cold
The cross cut serves a practical purpose beyond tradition, it helps the center bake through