According to The Society for the Preservation of Irish Soda Bread, traditional Irish soda bread has four ingredients: flour, baking soda, salt, and buttermilk. These are authorities that I will not question – at least when it comes to Irish bread products.
Notes: While preparing this recipe, I didn’t deviate from “The Society’s” recommended proportions. The technique, however, does vary slightly – mostly in an attempt to get a nicely browned crust while keeping the internal temperature to around 190 degrees to prevent drying out or over-baking.
Also, while this bread can be eaten as soon as it cools, I found that it is even better after cooling overnight — if you can wait that long!
- 1 pound all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- Place Dutch oven on the lower middle rack. Preheat oven (and pot) to 450 degrees.
- Mix together dry ingredients with a whisk. Add buttermilk and mix together until it forms a sticky dough.
- Dust countertop and dough lightly with flour. Shape dough into a disc about 1 ½ inches high. Using a sharp knife, cut a cross pattern on the top of the dough.
- Place dough into Dutch over, cover with lid. Reduce heat to 350 degrees and bake for 25 minutes or until internal temperature reaches 180 degrees.
- Remove lid and bake for additional 10-15 minutes until the top is browned.
- Remove from oven and brush with melted butter if desired. Place on a wire rack and cool to room temperature.