This may come as surprise to many but Irish Soda Bread is one of the easiest and quickest breads you can make, without proofing the dough or waiting for hours to rise.
Irish soda bread is a simple bread that uses few staple ingredients, and to add my own twist I substituted the refined sugars for maple syrup.
This Irish soda bread recipe is easy to follow, perfect for beginners and professional bakers alike. Saint Patrick's Day is just around the corner, so put your apron on and let's bake some bread!
Every time I post a bread recipe I feel that I must start by acknowledging that I am not a baker. I truly don't find that the title fits me like Cinderella's shoes. However I loooooove to bake and I try really hard to test my recipes over and over before it is out into the world.
It is very important to me that you achieve the same results as I did, whether you're a novice, intermediate or pro at baking bread.
Fortunately I have heard lots of successful stories from your past experiences in making my Instant Pot No-Knead Artisan Bread and Quick Sandwich Bread.
Ronald says: Best bread I’ve ever made!
Andrew says: This was absolutely outstanding!
Now I have no doubt that you will find this recipe easy, quite enjoyable to make and delicious. In fact this fresh loaf is a lot more flavorful than any store bought Irish Soda Bread that I've ever had!
how to make Irish soda bread;
- start by gathering all the ingredients. This recipe is fast paced so it is better to have the ingredients measured and ready to go.
- into the bowl of a stand mixer add the flour (4 cups), baking soda (1 tsp) and salt (1 tsp).
Note: if you are using regular table sugar, the sugar is added at this point with the dry ingredients.
3. using the paddle attachment give it a quick mix just enough so the dry ingredients are incorporated.
4. add the butter (½ stick, cold and unsalted), chopped into small pieces. Mix on low speed until butter is somewhat incorporated into the flour (about 45s to 1 minute)
5. in a medium bowl combine the buttermilk, maple and egg and whisk this mixture.
Note: if you are using regular table sugar, you do not add maple* it's either or 🙂
6. slowly pour the buttermilk, maple and egg mixture into the flour, while the mixer is running on medium-low speed. When all the liquid has been added, continue to mix for another 30 seconds. Don't over mix it.
Note: the batter is rough, wet, sticky and misshaped (don't freak out!)
7. in a separate bowl add currants and stir in 1 tablespoon of flour. This will create a coating that will help distribute the currents throughout the bread instead of it grouping together.
8. add currents to the batter and mix on low speed for another 30-seconds, just enough to evenly distribute the currents into the batter.
9. dump the batter on to a well floured surface. Also get your hands well floured. Without overworking the dough form into a ball.
10. using a sharp knife or pizza slicer, cut a 'x' on top of the bread then transfer the bread to a baking sheet lined with parchment paper
11. bake for 45-50 minutes at 375F. Then transfer bread to a cooling rack for a few minutes before slicing it.
check out these other baking recipe ideas that are easy to follow and delicious to eat:
Morning Glory Muffins (gluten-free)
Lemon Poppyseed Mini Muffins (gluten-free)
Banana Bread with Candied Walnuts
If you make this Irish Soda Bread recipe be sure to leave a comment and/or give this recipe a star rating! And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Irish Soda Bread
Equipment
- Stand Mixer
Ingredients
- 4 cups all-purpose flour, plus 1 tbsp
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ stick unsalted butter
- 1 ¾ cup buttermilk
- ¼ cup maple syrup (sub for honey)
- 1 egg
- 1 cup dried currants (sub for raisins )
Instructions
- Add flour, baking soda and salt to the bowl of a stand mixer. Using the paddle attachment mix these dry ingredients for 10 seconds.
- Add the butter, roughly chopped into small pieces. Mix on low speed until butter is somewhat incorporated into the flour (about 45s to 1 minute)
- In a medium bowl combine the buttermilk, maple and egg and whisk the mixture.
- Slowly pour the buttermilk mixture into the flour, while the mixer is running on medium-low speed. When all the liquid has been poured in continue to mix for another 30 seconds. Don't over mix it. Note the batter is rough, sticky and misshaped.
- In a saparate bowl add currants and stir in 1 tablespoon of flour.
- Add currents to the batter and mix on low speed for another 30-seconds, just enough to evenly distribute the currents into the batter.
- Dump the batter on to a well floured surface. Without overworking the dough form into a ball. Using a sharp knife or pizza slicer, cut a 'x' on top of the bread then transfer the bread to a baking sheet lined with parchment paper.
- Bake irish soda bread on 375F degrees for 45-50 minutes. Let bread cool on a cooling rack for a few minutes before serving.
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helene says
great informations thank you for sharing