Long before there were no-knead bread recipes swirling around the internet, there was another quick, easy bread recipe that took kitchens by storm: Irish soda bread. It was a staple of rural Irish homes since the first half of the 19th century when baking soda became commercially available (yeast being an expensive luxury few could afford). The other ingredients — flour, soured milk (now buttermilk), and salt — were always on hand, and the crusty loaves could be baked in a bastible (a freestanding heavy-lidded pot) over an open turf fire — no oven required. Quick, satisfying, and thrifty, this delicious bread is not just for St. Patrick’s day, but anytime you need warm, homemade bread in a jiffy.
This recipe for soda bread is deceptively simple, but with even a tiny bit of over-kneading you can arrive at a very tough, dry loaf. That is why I’ve taken the somewhat controversial step of adding butter to the traditional four-ingredient recipe. Not only does cutting cold butter into the flour give the loaf loads more flavor, but the fat also helps impede gluten production, so the bread is less likely to be tough and dry. In addition, I love the way butter gives my soda bread a crunchy crust and a bit more staying power — it will last for up to four days — especially toasted in thick slabs.
Why This Irish Soda Bread Is the Real Deal
Many Irish Americans are familiar with the sweet version of Irish soda bread, made with a spoonful of sugar, currants or raisins, and sometimes an egg or caraway seeds. It’s called “spotted dog” in Ireland, and it tastes something like a light, not-too-sweet cake crossed with a scone. While it is lovely for breakfast or with milky Irish tea, it’s not the only soda bread on the block.
In Ireland, it’s more common to come across plain soda bread with no sugar or fruit in it at all, which makes it more adaptable. Personally, I’m team plain soda bread because it’s much more adaptable for serving with a wider range of foods (and I avoid raisins in most situations). Plain soda bread can be smeared with butter and served alongside Irish stew or soup, toasted and served with jam for breakfast, or served with slices of cheddar and chutney for a rustic lunch akin to ploughman’s lunch.
There are both all-white-flour and all-whole-wheat-flour versions of soda bread in Ireland, called white soda bread and brown, respectively. I was taught by my Irish American grandmother and she went the middle road with a blend of three quarters white unbleached flour and a third whole-wheat flour for flavor and rustic good looks.
Key Ingredients in Irish Soda Bread
How to Make Irish Soda Bread
How Do You Store Irish Soda Bread?
Irish soda bread is best eaten within a few days (it does not freeze well). To preserve the crunchy crust, store the bread side-down on a cutting board with a tea towel draped over it for up to four days. Do not slice the bread until you intend to eat it or it will become stale.
How to Serve Irish Soda Bread
Once the bread is cooled to room temperature throughout, use a sharp serrated knife and a sawing motion to gently slice the bread into thick (1/2- to 1-inch) slabs. The day after Irish soda bread is baked, it’s best to toast it until just warmed to the touch.