St. Patrick's Day Irish Soda Bread Recipe (2024)

FAQs

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

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.

Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-work the dough the bread will end up tough.

Reasons for an improperly leavened loaf include: You used too little sodium bicarbonate. This translates into too little CO2. Your baking soda was too old.

Containing just four ingredients — all-purpose wheat flour, salt, baking soda, and buttermilk — this Irish soda bread recipe is very much in line with what's eaten in Ireland. In addition to this version made with white flour, the Irish do make a whole wheat (aka wholemeal) variety as well.

If you cut into the loaf and still have a slight doughy center, add 2-3 minutes onto the bake time for your next loaves.

Keep the bread in the pan and lightly tap it against the countertop. Listen for a hollow sound inside the bread as you tap the pan down on the counter. If the bread makes a solid thud, the bread needs more time in the oven. But if you hear a hollow, drum-like sound, your soda bread is done and ready to be enjoyed.

And finally, don't immediately cut into the Fast Irish Soda bread when you pull it out of the oven. Although this bread is best served warm, cutting into it too quickly will turn the bread gummy.

Soda bread gets its name from baking soda, which, added in the right amount, creates levity without the use and wait of yeast. (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.

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).

I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.

How to keep Irish soda bread from getting hard? ›

Wrap the bread tightly a large beeswax wrap to prevent it from drying out. You can also store your bread wrapped up in a beeswax wrap in the freezer for up to 3 months. Store the bread at room temperature in a cool, dry place.

The baking soda does the job of yeast and makes the bread rise. Since it's not as powerful as yeast, the bread is dense rather than fluffy. It's beautiful and delicious!

To serve Irish soda bread, cut it into slices and serve it warm. Put out some room-temperature butter or citrus marmalade to spread over the slices with a knife. You can also serve Irish soda bread with a hearty stew and dip the bread in it.

Sweeter Soda Bread

On this side of the Atlantic, what we call "Irish soda bread" is more rich and sweet, usually studded with raisins and caraway seeds.

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).

The oldest recipe for soda bread, widely syndicated from Ireland's Newry Times in 1836, says the dough was "as soft as could possibly be handled...the softer the better." Thirteen years and 180 miles down the road, the Waterford Times described it as "wetter than pie crust, too stiff to pour, but not stiff enough to ...

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.

If your Irish soda bread is too crumbly, it may be because you overmixed the dough. Another possibility is that your baking soda was expired and should be replaced. Make sure you are using the correct amount of baking soda in the recipe. Too much or too little can result in a crumbly loaf.