Print

Amazing, Easy Irish Soda Bread

If you have buttermilk on hand, you can replace the milk and apple cider vinegar with 1 cup buttermilk. As for “scoring” the bread, this creates an intentional weak spot that helps control the direction in which the loaf expands. Serve a slice warm out of the oven, or if cooled, toast before serving. It is unrivaled when warm, with it’s crusty shell.

Ingredients

Scale
  • 1 cup milk (whole or skim)
  • 1 tablespoon apple cider vinegar (sub with lemon juice or white vinegar)
  • 2 cups all-purpose flour
  • 1 tablespoon organic cane sugar (sub with any white sugar)
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 stick unsalted butter, cold

Variation: Nuts & Fruit Loaf

  • 1/2 cup almonds, toasted and coarsely chopped
  • 1/2 cup sunflower seeds
  • 1/3 cup raisins

Variation: Blueberry Coconut

  • 1/2 cup dried coconut (large ribbons or small shreds)
  • 1/2 cup frozen blueberries
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400 degrees. Grease a 10-inch cast iron skillet or dutch oven.
  2. In a small bowl, stir together the milk and apple cider vinegar. You are creating your own buttermilk! Let stand while you prepare the dough.
  3. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
  4. Chop the butter into pieces and add to the flour mixture, working into the flour with your hands to form coarse crumbs.
  5. Add the egg to the buttermilk and whisk together.
  6. Make a well in the dry ingredients and add the wet ingredients. Use a spatula to stir and fold the ingredients gently, until a shaggy, wet batter has been formed. Gently stir in your variation ingredients.
  7. Transfer the dough to your greased skillet or dutch oven, and use your spatula to form the dough into a round shape about 6-7 inches across. Use a knife to draw a cross in the center, “scoring” the dough. This will create a “weak” spot that will control the direction the bread expands.
  8. Bake for 45 minutes, until the crust is golden brown and the bread has formed a dome-like shape. Remove from oven and let cool on a wire rack for 10 minutes before slicing.
  9. You can also freeze for up to 3 months by wrapping the loaf in plastic wrap and then sealing in a large Freezer Ziploc.

Notes

Love soda bread so much it’s become a weekly treat? Keep a boxed mix in your pantry for convenience and cravings.