St Patricks Day Irish Soda (Printable View)
Golden-crusted Irish soda loaf with a tender crumb and sweet raisins, ideal for festive meals or snacks.
# What You’ll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon salt
04 - 2 tablespoons granulated sugar
→ Add-ins
05 - 1 cup raisins or currants
→ Wet Ingredients
06 - 1 3/4 cups buttermilk
07 - 4 tablespoons unsalted butter, melted and cooled
# Cooking Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking soda, salt, and sugar until well blended.
03 - Stir in raisins or currants until evenly distributed throughout the flour mixture.
04 - Make a well in the center of the dry ingredients. Pour in buttermilk and melted butter. Mix gently with a wooden spoon or hands until a shaggy dough forms, being careful not to overmix.
05 - Turn dough onto a lightly floured surface. Gently knead just until it comes together, approximately 30 seconds.
06 - Shape dough into a round loaf about 7 inches across. Place on the prepared baking sheet.
07 - Using a sharp knife, cut a deep X across the top of the loaf about ½ inch deep to allow proper expansion during baking.
08 - Bake for 35–40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
09 - Transfer to a wire rack and cool for at least 20 minutes before slicing.
# Expert Tips:
01 -
- No yeast or proofing required; the chemical reaction between buttermilk and baking soda does all the work for you
- The crust turns into something magical while staying tender inside, especially when slathered with butter straight from the oven
02 -
- Overworking the dough is the biggest mistake you can make; handle it minimally and trust the shaggy appearance
- The hollow sound when tapping the bottom is your doneness indicator; if it sounds dull, give it another 5 minutes
03 -
- Room temperature ingredients help the dough come together more smoothly
- The X on top serves a practical purpose beyond folklore; it allows heat to penetrate the center