Irish Soda Bread
Updated: Mar 20
Adapted from NYT Cooking
Makes 1 loaf or about 8-10 servings, takes about 1 hour
450 grams all-purpose flour (about 3 1/2 cups) 3 grams fine sea salt (about 1/2 teaspoon) 4 grams baking soda (about 3/4 teaspoon) 1 1⁄2 cups buttermilk, more as needed
Preheat your oven to 450. Sift the flour, salt, and baking soda together in a large bowl. Create a well and pour in the milk. Mix in the flour from the sides of the bowl using a silicone spatula or your hands. Dough should be soft but not sticky.
Flour your work surface. Turn the dough out of the bowl onto it and knead it for a few seconds. Pat it into a round that is about 1-2 inches thick. Grease a 9-10" cast iron skillet with butter and place your dough inside (if you don't have a cast iron any shallow, buttered baking dish or rimmed pan will do). Superstitious? Us too. Cut a deep cross in the top that extends all the way out to the sides. Gotta let those fairies out, ward off evil and protect your household!
Bake for 10-15 minutes, depending on how your oven runs, and then drop the temperature down to 400. Bake another 20-30 minutes until the top is golden brown and the bottom of the bread sounds hollow when tapped. Serve warm with butter, alongside a hearty meal, or with tea.
Hot Tip: Wrap the dough in a tea towel when it is fresh out of the oven so the steam helps to soften the crust.
This recipe was from Darina Allen, and originally adapted by Melissa Clark