I love Irish Soda Bread and am always on the lookout for a good recipe. Ever since my first trip to Ireland, where I ate it every chance I got, I’ve been hooked.
Pleasingly plain and wholesome, it reminds me of a big biscuit – only better – because it’s lower in fat and calories because it’s made with low fat buttermilk. And with just four ingredients – flour, baking soda, salt and buttermilk – you can stir together a loaf in minutes.
Skinny on Irish Soda Bread
This recipe for traditional Irish soda bread is much simpler than many of the recipes you find here in the US which often include butter, sugar, eggs and/or raisins.
As we enjoyed it both dipped into our soup and topped with soft butter and honey, I silently asked myself why I don’t make Irish soda bread more often since it’s so simple to make and satisfying to eat.
I spent more time than I should have today searching the internet for Irish soda bread recipes and came up with several that look like winners including one for Irish Soda Bread Muffins that I can’t wait to try.
According to my calculations each serving has 3 Weight Watchers Points Plus.
- 4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons salt
- 2 cups buttermilk
- Position one of your oven racks in the center and preheat the oven to 375 F. Grease an 8-inch glass baking pie plate or baking sheet; set aside.
- In a medium bowl, blend the flour, baking soda, and salt together with a whisk or fork. Add the buttermilk and stir vigorously with a fork or wooden spoon just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently for a minute. (The dough will not be smooth.) Form the dough into a a round loaf shape about 6 inches in diameter. With a sharp knife, cut an "x" in the top about ½-inch deep. Place the dough in the greased pan (it won't touch the sides, which is fine) or on the baking sheet.
- Bake for about 50 minutes or until the bread is golden brown and a skewer or cake tester inserted in the center comes out clean or with just a few moist crumbs. Remove from the oven and place the bread on a rack to cool completely. (The bread will need to be cool or just barely warm to slice well.)
- This bread is best enjoyed within a day of baking. Once completely cool, wrap it tightly in plastic wrap and store it at room temperature.
Source: Baking with Julia Savor the Joys of Baking with America’s Best Bakers
More Irish Soda Bread Recipes from Other Blogs & Websites
Note: Some of the descriptions below are excerpted from the recipe sites.
Agnes O ‘Sullivan’s Brown Soda Bread Recipe — Irish soda bread is like a bowl of hot cereal to go. It’s moist, nutty, and slightly sweet, with the comfort level of my grandfather’s oatmeal. It makes you feel not only fed, but nourished. Recipe from Tea and Cookies.
Darina Allen’s Irish Soda Bread Recipe — Here is Darina Allen’s recipe for soda bread from her book Easy Entertaining: Over 250 Stress-Free Recipes and Sensational Stylling Ideas. Darina runs Ballymaloe, a highly regarded culinary school in Ireland and is the author of several successful Irish cookery books. Found at Greatfood.ie.
Ideal Irish Soda Bread — By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Found at Martha Stewart.
Skillet Irish Soda Bread — Baked in a cast iron skillet and served with cheddar and apples. From The New York Times.
Whole Wheat Soda Bread — A slightly sweet, craggy, “everyday” loaf, with inspiration from customer Fred B. Dugan. Found at King Arthur Flour.
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*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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