Name: Easy Irish Soda Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 Servings
Cuisine: Other

From the Cook

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Warning0 allergens identified

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Preheat oven to 425℉.

Grease and flour a 9-inch round cake pan.

In a mixer fitted with the dough hook attachment, combine flour, baking soda and salt.

With the mixer on low, add the sugar than slowly pour in the buttermilk.

Turn the mixer to medium speed and mix until a sticky ball forms.

Continue to mix at medium speed for a minute.

Remove dough from mixer and place into prepared pan.

Press dough so that it cover the bottom of the pan.

Using a sharp knife, cut an X into the dough about 1/4 inch deep.

Cover the pan with another 9-inch cake pan that has been inverted.

Bake, covered, for 30 minutes.

Remove cover and bake for an additional 10-15 minutes, or until the top is golden brown.

Let cool for 5 minutes before removing bread from the cake pan.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Room Temperature Buttermilk Magic 🥛
Use buttermilk at room temperature rather than cold to ensure it activates the baking soda evenly, creating a lighter crumb and better rise throughout the loaf.
Minimal Mixing is Key 🥄
Mix the dough only until just combined—overworking develops gluten and creates a dense, tough bread instead of the tender, crumbly texture Irish soda bread should have.
The Cross-Cut Ritual ✂️
Cut a deep X into the top of the dough before baking; this allows heat to penetrate evenly and helps the bread rise properly while creating the traditional Irish soda bread appearance.
Fresh Baking Soda Testing 🧪
Test your baking soda by mixing a pinch with vinegar—it should fizz immediately; old baking soda won't activate properly, resulting in a dense loaf with a grayish tint.
Cooling Strategy for Perfect Texture 🧊
Cool the bread on a wire rack for at least 30 minutes before slicing to allow the crumb structure to set; cutting too early will compress the bread and make it gummy.