Irish Soda Bread

One of the first breads I ever learned to make was this quick bread: Irish soda bread. It’s considered a ‘quick’ bread, since no yeast is used for leavening. Instead, baking soda takes the reigns and provides the lift for this remarkably tasty, easy to make bread.

Tips and Tricks

Adding other Ingredients

For what it’s worth, I’ve always enjoyed the simplicity of this bread and usually make it plain. But other versions call for a cup of raisins or cranberries at the end. If that’s something you like, simply add to your dough before you start kneading it.

Making your own buttermilk

Most soda bread recipes call for buttermilk. But a great way to make it yourself, whether with plant-based milk or dairy milk, is to simply use a concoction of distilled vinegar and milk. Let sit for 5 minutes to get that buttermilk smell and flavor.

Why the cross?

Traditional Irish soda breads add a cross in the middle of the dough. From a scientific perspective, this is so the center bakes evenly, as this is a particularly dense dough.

But Irish folklore states that the cross is to ward away evil spirits, let the fairies out, and/or bless the bread.

Ingredients:

  • 1 tbsp distilled white vinegar (or white wine vinegar)

  • 1 3/4 cup almond milk or another alternative of your choosing

  • 4 and 1/4 cups of all-purpose flour, plus more for dusting your kneading space

  • 3 tbsp organic white sugar

  • 1 tsp baking soda

  • 1 tsp kosher salt

  • 5 tbsp plant-based butter, cut into small cubes

  • Optional: 1 cup raisins or cranberries

Directions:

Preheat the oven to 400 degrees Fahrenheit. Take out a baking sheet and line with parchment paper or grease thoroughly. You can also bake this with a cast iron pan.

In a small bowl, add the vinegar, then pour the almond milk over this. Let sit for at least 5 minutes, or until the mixture is slightly fragrant and tastes like buttermilk.

In the meantime, in a large bowl, add the flour, the sugar, baking soda, and salt. Mix thoroughly with a wooden spoon. Add in the butter and using a fork, pastry cutter, or your fingers, cut the butter into the dough until the butter pieces are pea-sized and fully incorporated into the flour mixture.

If you’re adding raisins or cranberries to this, do so now.

Add the milk and vinegar mixture to this. Mix thoroughly until a dough begins to form. Lightly flour a flat surface and place the dough on this to knead. You won’t need to knead for long - only 1 or 2 minutes - to be sure the dough comes together and doesn’t completely collapse. Form into a large, circular ball and place on your prepared pan.

Before you put the bread in the oven, take a shark knife and cut a cross into the top of your dough.

Bake in the oven for 50 - 55 minutes. You’ll want to check in on the dough after 45 minutes of baking to be sure the top isn’t browning too much. If it is, place a piece of aluminum foil over it until it’s finished baking. You’ll know the dough is done when you tap on it and it sounds hollow.

Take out of the oven and let cool for at least 20 - 30 minutes before cutting into it. Enjoy!