Last night before I went to bed, I measured out and mixed the dry ingredients for a loaf of Irish soda bread. I also made the buttermilk and soaked the raisins. When I got up this morning it took me about 7 minutes to get the loaf in the preheated oven.
The recipe I use is the same one I used for years before I went gluten-free back in 2010. This rarely happens when baking with gluten-free ingredients; it must have been another case of the Irish’ luck!
This recipe is quick, and I mean quick and easy! I scribbled it down on a piece of paper 20 years ago and stuck it in my cooking folder. Every year I get it out and marvel at how simple it is.
All the ingredients you probably already have in your house, so no need to buy any fussy ingredients. I use gluten free all purpose flour in my version, the regular one calls for plain old all purpose flour.
Why have I only been making this loaf of bread once a year, I realized this morning? I rack my brain on Saturday nights, trying to think of some quick bread to make on Sunday mornings. In the summertime, we have coffee on our front porch, and this Irish soda bread would be perfect to have. There are so many options to create all different kinds of soda bread. Marty said, “It’s like a big scone!” He is 100% right; that’s Smarty, Marty for ya!
Only one bowl, a baking sheet, and regular ingredients in about 45 minutes? Yes, please! I renamed my recipe today and added “any day” to the title.
Any day Irish Soda Bread with options
2 1/2 cups regular or gluten-free all-purpose flour, not baking mix.
2 Tbsp sugar 3 if you like a sweeter bread
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt (I use kosher salt)
3 Tbsp room temperature butter; soft but not melted
1/2 cup raisins soaked in hot water to soften
3/4 cup milk
1 Tbsp white vinegar or lemon juice
Preheat oven to 375-degrees. Lightly grease a baking sheet.
Combine the 3/4 milk and 1 Tbsp vinegar or lemon juice to make homemade buttermilk.
Regular mixing method: Cut the butter into the flour, sugar, baking soda, baking powder, and salt using a fork or pastry blender. Blend until the mixture resembles crumbs. Stir in the raisins and slowly add the buttermilk, stirring, so dough leaves the mixing bowl’s sides.
Alternative mixing method: Place butter, flour, sugar, baking soda, and salt into a standing mixer and slowly mix with the paddle attachment until the mixture resembles crumbs. Add the raisins, then slowly add the buttermilk mixture until the dough leaves the bowl’s sides.
Turn the dough out onto a lightly floured work surface. Knead 1 to 2 minutes or until smooth. Gluten-free flour may require a bit more flour on the board, so it doesn’t stick. Shape into a round loaf about 6 inches in diameter. Place on the prepared baking sheet. Cut an X shape about 1/2 deep through the top of the loaf with a sharp knife.
Bake for 35 – 40 minutes or until golden brown. Let cool slightly, then enjoy a slice with a smear of butter or your favorite jam.
*** Other add-ins or options: In place of raisins, use currants. You can also use dried cranberries and add the zest of an orange for orange cranberry soda bread. Add 1/2 cup chocolate chips….because why not? Use your imagination and create your own. I will add the zest of a lemon and a tsp of poppyseeds the next time I make one. I may even make a lemon glaze to drizzle on top. Yum, it’s all up to you!
Thanks for the recipe. It sounds delicious, I am going to make it tomorrow. Oh, so glad you have your first covid vaccine shot.
Julzie–How much sugar in this recipe? You mention adding it but don’t list it. I’m thinking about 1/4 cup, and will try that since I have it in the works. Thanks for ALL your great recipes and everything else!