Irish Soda Bread Recipe
Irish Soda Bread is a recipe I developed in response to a request from one of my followers. Thanks to this request, making a bread with baking soda was a first for me, too. It gave me the chance to gain a new experience and learn something entirely new.
The original recipe calls for buttermilk. If you have some on hand, you can use it instead of milk and leave out the lemon juice. If, like me, you don't have access to buttermilk, you can add lemon juice to regular milk and let it curdle slightly. The rest is child's play. Simply add all the ingredients except the butter and mix them together. You don't even need to get your hands dirty. A spatula will do the job.
Unlike regular bread, this dough doesn't need to be kneaded for a long time until everything comes together and develops a smooth, cohesive texture. That's because this bread doesn't develop the same gluten structure as conventional bread. Instead, it has a dense, moist, yet crumbly texture, more like KFC biscuits or scones. One ingredient that helps create this texture is the butter, which is added at the very end and mixed in only briefly. Although some recipes leave it out, adding butter definitely produces a better result.
The flavor and aroma of Irish soda bread remind me of keçi patisi, a traditional Turkish fried dough. Since both are made with baking soda, this similarity makes perfect sense.
Irish soda bread is a versatile bread that can be enjoyed for breakfast or afternoon tea and easily paired with a variety of ingredients. Unlike yeast breads, it rises with baking soda, giving it a distinctive, slightly dense texture.
You can enjoy this bread for breakfast with butter, jam, or honey. It also pairs beautifully with breakfast staples such as cheese, olives, and eggs. For a more substantial meal, try topping it with mashed avocado, cheese, or smoked salmon.
In Ireland, soda bread is also served alongside dishes such as soups and stews. It is particularly well suited to creamy soups and for soaking up the delicious juices from meat dishes.
Irish soda bread is best enjoyed after resting for a little while out of the oven and then slicing. If you have some left over the next day, its texture may become slightly firmer. In that case, lightly toasting or reheating the slices will help restore their softness and flavor.
Enjoy!
Ingredients
- 350 ml milk, at any temperature,
- 400–450 g strong bread flour,
- 1 tablespoon butter, half melted,
- Juice of 1/4 lemon,
- 1 teaspoon baking soda,
- 1 teaspoon salt.
Preparation
- Pour the milk into a mixing bowl, add the lemon juice, stir, and let it stand for about 10 minutes,
- Gradually add the flour and begin mixing,
- When you've added about half the flour, add the baking soda and salt,
- Gradually mix in the remaining flour, checking the consistency of the dough as you go,
- Add the butter last and mix briefly. It doesn't need to be evenly distributed throughout the dough,
- Transfer the dough to a baking tray lined with parchment paper and shape it into a ball,
- Sprinkle a little flour over the top and gently coat the dough with your hands, without pressing too hard,
- Using a sharp knife, cut a cross into the top of the loaf,
- Bake in a preheated oven at 185°C (365°F) until the top is golden brown.
Enjoy!