Irish Soda Bread without Buttermilk

Homemade Irish soda bread baked in a cast iron skillet.

5 from 30 votes

Irish Soda Bread without Buttermilk

This Irish Soda Bread without Buttermilk is perfect for pairing with soups and stews! This simple, no-yeast no-rise bread recipe is ready in less than 45 minutes!

Prep Time10

Cook Time28

Total Time38

Course: All Recipes, Bread

Cuisine: American, Irish

Servings: servings

Calories: 240kcal

Author: Jeri Walker

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℉. Put the cast-iron skillet in the oven to preheat.
Mix the milk and vinegar in a small bowl and let sit for a few minutes.
In a large mixing bowl, combine white flour, sugar, baking powder, baking soda, and salt. Cut six tablespoons of cold butter into small cubes and add to the flour mixture. Mix with a pastry cutter, your hands, or a fork 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.
Remove the cast iron skillet 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. You don't need to knead the dough, but you need to shape it 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.
Place in the oven and bake for 25-30 minutes, until the bread is golden brown on top and a toothpick inserted in the center of the loaf comes out clean.
Place the bread on a cooling rack for 10-15 minutes, then slice and serve!

Video

Notes

Measuring Flour: Scoop flour into the measuring cup with a spoon and level it with a knife to avoid packing.
Mixing: Do not overmix the dough to keep the bread tender.
Preheat: Ensure your oven is fully preheated before baking.
Best Fresh: For best results, enjoy the bread within the first day or two. Use a serrated knife for clean slices.

Nutrition