Irish Soda Bread

November is not the typical month to see recipes on the Internet for Irish soda bread. Instead, most people associate soda bread with St. Patrick’s Day.

Soda bread is perfect for the winter months, not just March.

There is nothing better than a loaf of Irish soda bread fresh from the oven. Warm, crisp outside and soft spongy interior make this bread favorite.

It is the perfect bread alongside a large bowl of beef stew. The combination of the tangy buttermilk in the bread with the hearty beef flavor of stew, yes, it’s the perfect comfort food for me.

I love making Irish soda bread because it could not be more straightforward. It has just a few ingredients, and there is no need for a mixer or even kneading the dough.

I especially love opening the door to the oven after my timer goes off and revealed is a gorgeous round rustic loaf of Irish soda bread.

I cannot emphasize more that this recipe is super easy. This bread came together in less than an hour, with baking included in that time frame.

If you make this Irish Soda Bread, I am sure it will be one of your favorites.
Whether you make it for St. Patrick’s Day or when you open a can of beef stew, hopefully not, but this bread would even make canned stew so much better. Enjoy!

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Irish Soda Bread

Irish Soda Bread is a traditional bread known for its dense, moist texture, requires no rising time.

Course bread

Cuisine Irish

Keyword dougbakes.com, Irish Soda Bread, Soda Bread, st. patricks day recipes

Prep Time 15 minutes

Servings 8 servings

Author Doug Bakes Staff

Ingredients

• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1 cup cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Instructions

1. Preheat oven to 375 degrees

2. Lightly grease a large baking sheet.

3. In a large bowl, mix flour, sugar, baking soda, baking powder, salt, and butter.

4. stir in 1 cup of buttermilk and egg.

5. Form dough into a round and place on a prepared baking sheet.

6. In a small bowl, combine butter with 1/4 cup buttermilk; brush loaf. Use a sharp knife to cut an 'X' into the top of the loaf.

7. Bake until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes.

8. Check for doneness after 30 minutes.