Irish Soda Bread
This Irish Soda Bread recipe could not be easier or more delicious. No-knead, no rising, no waiting. Amazing warm from the oven on its own or with a slab of butter!
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons cold unsalted butter cut into small cubes
- 1 cup raisins or currants
- 1 large egg lightly beaten
- 1 3/4 cups buttermilk shaken
- Preheat oven to 425 degrees F. Coat a 10-inch cast iron skillet with nonstick cooking spray; set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Using your hands, work the butter into the flour mixture until it resembles coarse crumbs. Toss in the raisins.
- Add in the buttermilk and egg and mix with a wooden spoon until combined. Dough will be sticky.
- Dust your hands with a little flour and dump the dough onto a well-floured work surface; knead it a few times into a round loaf until it just comes together (do not over-knead!)
- Transfer to the prepared skillet. Using a serrated knife, score an “X” on the top of the dough about an inch deep.
- Bake for 35-40 minutes or until a long thin skewer inserted in the center comes out clean and the top is golden.
- Remove skillet from oven and allow to sit for 5-10 minutes. Transfer to a cutting board and slice! Enjoy with butter, jam, or on its own. So good!