Irish Soda Bread

Written By Marie Kelly

I was listening to the audiobook Small Things Like These by Claire Keegan. It’s more of a novella, since it’s so short.Anyway, the narrator had a beautiful Irish accent and I quickly had a hankering for some Irish Soda bread and here we are. This was so incredible! Next time I’m making it with Irish cheddar - so stay posted!


Irish Soda Bread from Milford Kitchen

INGREDIENTS

1¾ cups buttermilk
1 large egg (optional)
4¼ cups all-purpose flour, plus more for hands and counter
3 tablespoons granulated sugar
1¼ teaspoons baking soda
1 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small cubes
Optional add-ins: about ¾ to 1 cup cheddar, currants, or other mix-ins.

DIRECTIONS

  • Preheat the oven to 400°F. Lightly grease a 10-inch cast iron skillet and set aside.

  • In a small bowl, whisk together 1¾ cups buttermilk and 1 large egg, if using. Set aside.

  • Add 4¼ cups all-purpose flour, 3 tablespoons granulated sugar, 1¼ teaspoons baking soda, and 1 teaspoon salt to the bowl of a KitchenAid mixer fitted with the paddle attachment. Add 6 tablespoons cold unsalted butter, cut into small cubes. Mix on low speed for about 30–45 seconds, just until the butter is broken down and combined with the dry ingredients. The mixture should look crumbly, not smooth.

  • If using add-ins, mix in about ¾ to 1 cup at this point on low speed just until incorporated.

  • Pour the buttermilk mixture into the mixer bowl. Switch to the dough hook and mix on low speed just until the dough comes together and no dry flour remains. Stop immediately once combined. Do not overmix — the dough should look rough and rustic, not perfect.

  • Turn the dough out onto a lightly floured counter. Gently bring it together into a rough ball, kneading only a few times if needed.

  • Transfer the dough to the prepared cast iron skillet. Using a sharp knife, cut a shallow X or slash about ½ inch deep across the top.

  • Bake for 45–55 minutes, until the bread is golden brown and baked through. If the top browns too quickly, loosely tent it with foil.

  • Remove from the oven and let cool for 10 minutes before slicing. Serve warm, at room temperature, or toasted.

  • Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to 1 week.

Marie Kelly
Next

Wonton Soup