A traditional take on quick bread, this soda bread recipe is brought to life by buttermilk and baking soda. These two ingredients combine to create a crunchy crust and a subtle tartness that’s definitively mouthwatering.
Classic Soda Bread
Makes 1 (8-inch) boule
- 6 cups (750 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons (10 grams) baking soda
- 1½ teaspoons (4.5 grams) kosher salt
- 2 cups (256 grams) raisins
- 2⅓ cups (560 grams) whole buttermilk
- ¼ cup (57 grams) unsalted butter, melted
- Preheat oven to 425°F (220°C). Spray an 8-inch tall-sided round cake pan with baking spray with flour.
- In a large bowl, whisk together 6 cups (750 grams) flour, sugar, baking soda, and salt. Stir in raisins. Gradually add buttermilk and melted butter, stirring just until dry ingredients are moistened. Knead dough just until ingredients are combined.
- On a lightly floured surface, shape dough into a ball. Press into prepared pan. Sprinkle with remaining 1 teaspoon (3 grams) flour. With a sharp knife, score a shallow “X” on top of dough.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes.
Dough will rise 1 to 1½ inches above the rim of the cake pan while baking.
Made this tonight for my 8th grade students who never had Irish Soda bread before- never exposed to it. However, I tried a piece to make sure it was good – yummy!!! It took a bit longer than the 50 minutes more like 60 minutes but it came out great.