Irish Soda Bread is made with all-purpose flour, baking soda, salt, butter, and buttermilk. This traditional Irish Soda Bread recipe creates a delicious, hearty bread that takes about 55 minutes to prepare and can serve up to 6 people.
Mary Berry Irish Soda Bread Ingredients
- 3⅓ cups (1 lb/450g) all-purpose flour
- 1 level tsp baking soda
- 1 level tsp salt
- 4 tbsp (2 oz/55g) butter
- 1¼ cups (10 oz/300ml) buttermilk or soured milk
How To Make Mary Berry Irish Soda Bread
- Preheat Oven: Preheat your oven to 425°F (or 375°F for convection). Flour a baking sheet.
- Prepare Dry Ingredients: Sift the flour, baking soda, and salt into a bowl. Add the butter and rub in until it resembles breadcrumbs.
- Mix Dough: Make a well in the center of the dry ingredients, pour in the buttermilk, and stir with a round-bladed knife until the dough forms.
- Shape and Prepare Dough: Turn the dough onto a lightly floured surface, knead it lightly, and shape it into a 7-inch round. Flatten it slightly and place it on the floured baking sheet.
- Score and Bake: Score the top of the dough with a knife, cutting it twice: once lengthwise and once crosswise. Bake in the preheated oven for about 35 minutes, or until the bread is well risen and golden brown.
- Cool and Serve: Let the bread cool completely on a wire rack. Slice and serve spread with butter.
Recipe Tips
- Use Cold Butter: Make sure the butter is cold when you rub it into the flour. This helps create a lighter texture in the bread.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can make the bread dense.
- Check the Dough Consistency: The dough should be slightly sticky but manageable. If it’s too dry, add a bit more buttermilk.
- Flour the Surface Lightly: Use just enough flour on your work surface to prevent sticking. Too much flour can make the dough tough.
- Score the Dough Deeply: Make sure to score the dough well with a knife. This helps the bread cook evenly and makes it easier to break apart.
What To Serve With Irish Soda Bread?
This hearty Irish Soda Bread pairs well with soups, stews, cheese, or cold cuts. It also can be served alongside salad, eggs, fruit preserves, or butter for a tasty breakfast.
How To Store Leftovers Irish Soda Bread?
- Refrigerate: Cool the leftover Irish Soda Bread to room temperature. Store it in an airtight container or wrap it in plastic wrap. It stays good in the fridge for up to 1 week.
- Freeze: After cooling, wrap the leftover Irish Soda tightly in plastic wrap or foil and place it in a freezer bag. It freezes well for up to 3 months. Thaw at room temperature for a few hours before slicing.
How To Reheat Leftovers Irish Soda Bread?
- In The Oven: Preheat your oven to 350°F (175°C). Put leftover Irish Soda Bread on a baking sheet and warm it for 10-15 minutes.
- In The Microwave: Heat leftover Irish Soda Bread on a microwave-safe plate for 20-30 seconds on high.
- On The Stove: Heat a non-stick skillet over medium heat.Reheat leftover Irish Soda Bread for 1-2 minutes per side until warm.
Mary Berry Irish Soda Bread Nutrition Facts
Serving Size: 1 slice (approx. 1/8 of the loaf)
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 400mg
- Potassium: 90mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 4g
More Mary Berry Recipes:
- Mary Berry Apricot Cake
- Mary Berry Lemon Victoria Sponge
- Mary Berry Drop Scone
- Mary Berry Chocolate Orange Cake
- Mary Berry Blueberry Muffin Recipe
Mary Berry Irish Soda Bread
Description
Irish Soda Bread is made with all-purpose flour, baking soda, salt, butter, and buttermilk. This traditional Irish Soda Bread recipe creates a delicious, hearty bread that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 425°F (or 375°F for convection). Flour a baking sheet.
- Prepare Dry Ingredients: Sift the flour, baking soda, and salt into a bowl. Add the butter and rub in until it resembles breadcrumbs.
- Mix Dough: Make a well in the center of the dry ingredients, pour in the buttermilk, and stir with a round-bladed knife until the dough forms.
- Shape and Prepare Dough: Turn the dough onto a lightly floured surface, knead it lightly, and shape it into a 7-inch round. Flatten it slightly and place it on the floured baking sheet.
- Score and Bake: Score the top of the dough with a knife, cutting it twice: once lengthwise and once crosswise. Bake in the preheated oven for about 35 minutes, or until the bread is well risen and golden brown.
- Cool and Serve: Let the bread cool completely on a wire rack. Slice and serve spread with butter.
Notes
- Use Cold Butter: Make sure the butter is cold when you rub it into the flour. This helps create a lighter texture in the bread.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can make the bread dense.
- Check the Dough Consistency: The dough should be slightly sticky but manageable. If it’s too dry, add a bit more buttermilk.
- Flour the Surface Lightly: Use just enough flour on your work surface to prevent sticking. Too much flour can make the dough tough.
- Score the Dough Deeply: Make sure to score the dough well with a knife. This helps the bread cook evenly and makes it easier to break apart.
Mary Berry Irish Soda Bread