Enjoy a warm, comforting slice of Irish Soda Bread Without Buttermilk - the perfect accompaniment to your favorite soup or stew! This easy bread has simple ingredients and requires no yeast or rise time! It's a simple bread recipe that anyone can make!
This Irish Soda Bread is the perfect easy-to-make bread recipe for any time of the year. From family gatherings on chilly winter evenings to al fresco summer dinners, this easy bread adds a comforting touch to any meal.
With no yeast or rise time required, it's an uncomplicated recipe that anyone can make - all you need are simple pantry ingredients!
I like to serve this traditional Irish bread with Guinness Lamb Stew or Shepherd's Pie to celebrate St. Patrick's Day.
It also goes great with Venison Stew and Instant Pot Ham and Potato Soup. Actually, whenever you need a quick and easy bread recipe - this is the perfect one!
Whether you're hosting a special occasion or want to enjoy something warm and inviting, this rustic bread is a perfect choice!
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☘️ Why Is It Called Irish Soda Bread?
Irish Soda Bread owes its name to the baking soda used in the recipe - instead of relying on yeast, this type of bread relies on a chemical reaction between baking soda and an acidic ingredient like buttermilk or sour milk.
The result is a light, fluffy texture perfect for any stew or soup. With its roots in traditional Irish cuisine, this quick bread has been around for centuries and still remains one of the most popular bread recipes today!
💗 Why You Will Love This Recipe
- Quick and easy to make - no yeast or rise time needed so you can whip up a batch in under an hour!
- Minimal ingredients - basic pantry ingredients are all that is required to make this delicious bread.
- Delicious - with its subtle sweetness, crunchy exterior and tender interior, this bread tastes even better than it looks!
- Economical - no need to worry about expensive ingredients, all you need are basic pantry staples!
📋 Ingredient Notes and Substitutions
If you have some basic pantry ingredients, you will have everything you need to make this traditional Irish soda bread recipe!
- Flour. I used unbleached all-purpose flour to make this recipe. I have not made it with whole wheat flour as I feel the bread may be too heavy and dense.
- Butter. I used unsalted butter - make sure that it is cold.
- Milk. I used regular 2% milk, but you could use whole milk, almond milk, or 1% milk.
- Vinegar. White vinegar is mixed with the milk to sour it - an excellent buttermilk substitute! If you don't have vinegar, you can use lemon juice.
- Optional add-ins: 1-2 teaspoons of caraway seeds, 1 cup of raisins or currants.
See the printable recipe card for exact measurements and a complete list of ingredients.
🥣 How To Make Irish Soda Bread Without Buttermilk
First, preheat your oven to 400 degrees F. If using a cast-iron skillet, put it in the oven to preheat.
Then, mix the milk and vinegar in a small bowl and let sit for a few minutes.
Next, whisk the white flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Cut the cold butter into small cubes and add to the flour mixture. Mix it with a pastry cutter, your hands, a fork, or my favorite - a garlic press rocker! The mixture will resemble sand when it's all mixed.
Beat the egg with a fork or whisk, and add it to the milk mixture.
Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix.
If using a cast iron skillet, remove it from the oven with oven mitts and add a tablespoon of butter (to prevent the bread from sticking). Move the pan around until the butter is melted and the bottom of the skillet is covered.
Next, place the dough on a lightly floured surface. Soda bread is a little sticky so I like to lightly flour my hands as well. You don't need to knead the dough, but you need to shape the bread into a round loaf - about 9 inches in diameter.
Place the loaf in the cast iron skillet, on a prepared baking sheet lined with parchment paper, or in a greased casserole dish or Dutch oven.
Use a sharp knife to cut an X shape on the top of the dough - about ½-inch deep.
Pop it in the oven and bake for 25-30 minutes. Mine was perfectly done in 28 minutes. The bread should be golden brown on top, and a toothpick inserted into the center of the loaf should come out clean.
Place the bread on a cooling rack for 10-15 minutes, then slice and serve with some Irish butter!
Enjoy!
💭 Expert Tips
- Scoop the flour into the measuring cup and level it with a knife - this prevents too much flour being used.
- Don't overmix the dough - this can result in tough and chewy bread.
- Make sure your oven is fully preheated before baking.
- For a more traditional Irish soda bread, you can add in some raisins or currants.
- This bread is best eaten within the first day or two of baking. After that, it will still be good but may become more dry and crumbly.
- Use a serrated knife to cut the bread into slices.
- Store the bread in an airtight container or plastic wrap to keep it fresh for up to 3 days.
🍲 How To Serve Irish Soda Bread
Irish Soda Bread can be sliced and served warm or at room temperature. It is delicious on its own; however, it also pairs well with different toppings like butter, jam, honey, or cheese. It is the perfect accompaniment for hearty stews and soups, making it a great addition to a St. Patrick's Day feast. And the leftovers – they make fantastic toast or grilled cheese sandwiches the next day!
🌡️ Storage & Reheat Instructions
- Let it cool completely: Before storing your bread, make sure it is completely cool to the touch. This prevents moisture from spoiling the bread.
- Wrap it tightly: Wrap the bread tightly in plastic wrap or place it in an airtight container. This helps keep air and moisture out and prevents the bread from drying.
- Keep it at room temperature: Store this bread at room temperature for up to three days.
- Freeze it: To freeze, wrap it tightly in plastic wrap, then aluminum foil or place it in a freezer-safe bag or container. It will keep in the freezer for up to two months.
- Reheat it: If you have leftover bread, reheat it to bring it back to life. Preheat your oven to 350 degrees F, wrap the bread in aluminum foil, and bake for 10-15 minutes.
🧾 Recipe FAQs
Irish soda bread has a classic, wholesome, rustic flavor. It is similar to a biscuit but is less sweet, and has a dense and crumbly texture with a slightly chewy crust. Its flavor pairs wonderfully with hearty stews and soups, or can be enjoyed on its own topped with butter and jam or honey.
A few factors can cause Irish soda bread to fall apart. One possible reason is not adding enough liquid to the dough. The dough should be moist and slightly sticky, so if it’s too dry, it may not hold together well. Another reason is over-kneading the dough. Kneading the dough too much can cause the gluten to break down, resulting in a crumbly texture. Finally, it's essential to ensure the bread is completely cool before slicing it. Cutting the bread too soon can cause it to fall apart.
Irish soda bread can become hard if you overwork the dough - it's essential to handle it gently and not overmix it. Also, keep an eye on it in the oven. If it is overbaked, it will turn out hard.
A cross is traditionally cut into the top of Irish Soda Bread for various reasons. The first is symbolic – Christianity has been an essential part of Irish culture for centuries, and the cross represents faith in God. The second reason is practical – cutting into the dough helps the inside to cook evenly while also letting steam escape during baking. This deep cross helps avoid a soggy center that can result from not cutting a cross on the top before baking.
Irish Soda Bread is done when it is golden brown and a toothpick inserted into the center comes out clean. You'll also want to check for any uncooked spots in the center of the loaf, as this may indicate that the bread needs a few more minutes in the oven. Try tapping on the top of the bread – if it sounds hollow, it's usually done baking.
🍞 More Easy Bread Recipes
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📋 Recipe
Easy Irish Soda Bread Recipe Without Buttermilk
Equipment
- 10-inch cast-iron-skillet, baking sheet, casserole dish, or Dutch oven
Ingredients
- 1¾ cup milk
- 2 tablespoons white vinegar
- 4 cups all-purpose flour scooped with a spoon into measuring cup and leveled with a knife
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 7 tablespoons cold butter unsalted
- 1 large egg
Instructions
- Preheat your oven to 400 degrees F. If using a cast-iron skillet, put it in the oven to preheat.
- Mix the milk and vinegar in a small bowl and let sit for a few minutes.
- Next, whisk the white flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Cut six tablespoons of cold butter into small cubes and add to the flour mixture. Mix with a pastry cutter, your hands, a fork, or a garlic press rocker until it resembles sand.
- Beat the egg with a fork or whisk, and add it to the milk mixture.
- Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix.
- If using a cast iron skillet, remove it from the oven with oven mitts and add a tablespoon of butter (to prevent the bread from sticking). Move the pan around until the butter is melted and the bottom of the skillet is covered.
- Place the dough on a lightly floured surface. Soda bread is a little sticky so I like to lightly flour my hands as well. You don't need to knead the dough, but you need to shape the bread into a round loaf - about 9 inches in diameter.
- Place the loaf in the cast iron skillet, on a prepared baking sheet lined with parchment paper, or in a greased casserole dish or Dutch oven.
- Use a sharp knife to cut an X shape on the top of the dough - about ½-inch deep.
- Pop it in the oven and bake for 25-30 minutes, until the bread is golden brown on top, and a toothpick inserted into the center of the loaf comes out clean.
- Place the bread on a cooling rack for 10-15 minutes, then slice and serve with some Irish butter!
- Enjoy!
Notes
- Scoop the flour into the measuring cup and level it with a knife - this prevents too much flour being used.
- Don't overmix the dough - this can result in tough and chewy bread.
- Make sure your oven is fully preheated before baking.
- For a more traditional Irish soda bread, you can add in some raisins or currants.
- This bread is best eaten within the first day or two of baking. After that, it can become dry and crumbly.
- Use a serrated knife to cut the bread into slices.
- Store the bread in an airtight container or plastic wrap to keep it fresh for up to 3 days.
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