This Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk.
St. Patrick’s Day is upon us! This means you only have a few more days to get your Irish menu in order. Obviously, Irish Soda Bread needs to have a starring role, but if you find yourself out of yeast, don’t fret. Souffle Bombay’s quick bread recipe doesn’t require any yeast, thus saving you a whole lot of time and effort to make a spongy bread.
Using baking soda, you get a delicious bread that is dense yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secrets to its delicious success!
Related: How to Make Buttermilk at Home
How To Make Irish Soda Bread
The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide that make the bread fluffy. This one is all the more special because it isn’t dry like most soda breads, and comes with a subtle hint of sweetness. Light, airy and cake-like, “That bread is one to remember!” as Colleen puts it. To get the richness in the bread, Colleen also adds a dash of heavy cream, that replicates the rich and creamy buttermilk used across Ireland bakeries.
Related: 50+ Best St. Patrick’s Day Recipes
How To Make Irish Soda Bread Without Yeast
@colleenscooking Ready for the BEST Irish Soda Bread recipe ever?? #madewithlove #irishsodabread #stpatricksday #saintpatricksday #foodtiktok #fypfood
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Related: Irish Soda Bread Muffins Are the Ideal St. Patrick’s Day Breakfast Recipe
Ingredients
- 4½ cups all purpose flour
- 1¼ cup sugar
- 2½ tsp baking powder
- ⅛ tsp salt
- 1 tsp baking soda
- ½ cup butter softened
- 2½ cups raisins
- 2 cups buttermilk
- ½ cup heavy cream
- 1 egg
- Preheat oven to 350 degrees.
- To make 1 large loaf, use a 10-12 inch cast iron pan or ovenproof skillet with 2-inch or better sides or to make 2 loaves use 2 smaller cast iron skillets, oven proof pans or 2 cake pans.
- Cut a big enough circle of parchment paper out to line both the bottom and the sides of your pan(s).
- Whisk the first 5 ingredients in a large bowl until blended, add the butter and raisins and stir well.
- Add buttermilk, heavy cream and egg to the dry ingredients and stir until incorporated—do not over mix.
- Pour mixture into pan(s) and cook for one hour or until toothpick or skewer inserted comes out dry. For smaller loaves, check after 45 minutes, however, most likely it will take an hour to bake. Once a wooden skewer inserted comes out not “wet” it is done. Cool a bit then flip out of the pan(s), peel off parchment paper and allow the bead to cool on a cooling rack.
Kitchen Counter
Serving: 10g | Calories: 710kcal | Carbohydrates: 124g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 461mg | Potassium: 549mg | Fiber: 5g | Sugar: 34g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 5mg
