Blue Ribbon Irish Soda Bread Recipe (2024)

FAQs

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

Use a sharp knife to score the top of the dough into an "X" shape about an inch deep. This is to help heat get into the dough as it bakes. Transfer the skillet to the preheated oven and bake for 35 to 45 minutes. To check if the bread is done, when you tap the bottom of the bread it should sound hollow.

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.

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.

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.

It's important to remember no to overmix your ingredients. 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.

Why is my brown soda bread doughy in the middle? This is likely due to not baking the bread long enough, or at a hot enough temperature.

If you prefer a soft crust to a crusty crust, wrap the hot loaf in a tea towel. Otherwise cool on a wire rack.

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.

Setting the Oven Temperature Is Too Hot

If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Invest in a simple oven thermometer to help verify the temperature. Make sure you have other bread baking essentials in your kitchen, too.

Nutrition Notes

Whole-wheat soda bread is a healthy addition to your plate! One serving—a 1/2-inch-thick slice—provides complex carbohydrates for sustained energy, protein, fiber, and vitamins and minerals.

Should you toast Irish soda bread? ›

Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.

For soda bread however, using a flour with a higher concentrate of protein (ie. gluten) – such as a bread/strong flour – is a waste. A simple plain flour is all that is required! You can also use a wholemeal flour, or even a combination of wholemeal and white flour, should you so desire.

If you feel like you have to knead the dough together, don't knead more than 5-6 times, max. Too much kneading will create a hard dense crumb on the bread. Rule of thumb with no yeast breads, the less kneading the softer the crumb.

Remember the golden rule. You can undercook bread but you can't really overcook it unless you have a mind to. Remove from the oven when you are happy the loaves sound hollow and are cooked all through. Place on trivet to cool.

If you feel like you have to knead the dough together, don't knead more than 5-6 times, max. Too much kneading will create a hard dense crumb on the bread. Rule of thumb with no yeast breads, the less kneading the softer the crumb. Score the bread.

The best Irish soda bread, like this recipe, has a golden brown crust with a dense, tight crumb. The bread isn't heavy, it's actually quite tender and soft inside. The crust is nice and crisp when it comes out of the oven and becomes a little chewy on day 2 and 3.