Irish Soda Bread Recipe (2024)

FAQs

How do you know when Irish soda bread is done baking? ›

Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer.

You're looking for a dough that's soft but not overly sticky or wet, and that holds together enough to make a loaf that can hold its shape on the sheet pan. If the dough is dry and crumbly, add up to 1/2 cup additional buttermilk, a tablespoon or so at a time, until it comes together.

You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form.

Not preheating your oven long enough will mean thst it isn't hot enough to get a good rise. Make sure the oven is up to temperature before you begin mixing the dough. Using a baking stone for good bottom heat will help your bread rise, but it needs at least 45 minutes to soak up the heat of the oven.

If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).

Your oven is too hot if it is uncooked in the center. Try lowering the temp on your oven by 25F and extending the bake time. Don't put anything on the top of the bread to aid in browning until the last few min. of cooking, and use an instant read thermometer (target temp to pull is 190F).

What would make soda bread chewy or gummy? Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

You don't have to wait hours or overnight for a rise, either. In fact, you don't even need to wait at all: Dough for Irish soda bread can go right into the oven after making.

Irish Soda Bread is the easiest bread you'll make – no proofing or kneading required and the dough comes together in 5 minutes. Soda bread has a soft and tender crumb with a Biscuit-like texture.

The Southern Irish regions bake their loaves in a classic round fashion and cut a cross on top of the bread. This was done for superstitious reasons, as families believed a cross on top of the bread would let the fairies out or ward off evil and protect the household.

What is good to put on Irish soda bread? ›

This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.

Soda bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted.

Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.

Many people enjoy Irish soda bread with a generous spread of butter, which melts into the warm bread, making it even more delicious. However, you can also enjoy Irish soda bread at room temperature or even toasted. It can be sliced and toasted for breakfast or served alongside soups and stews.

Without enough acid to neutralize the soda, the bread will develop a jaundiced, yellow hue and will give off a bitter metallic wang that hangs in your nose and throat. Not appetizing at all, that wang. If you've had soda bread with too little acid it's understandable if you've lost interest.

Bake the bread for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200°F to 210° on an instant-read thermometer. Remove the bread from the oven, loosen its edges, and after 5 minutes turn it out onto a rack to cool.

Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

(Some recipes call for yeast and kneading, but know this isn't required.) You don't have to wait hours or overnight for a rise, either. In fact, you don't even need to wait at all: Dough for Irish soda bread can go right into the oven after making.