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"best american" irish soda bread

(1 rating)
Blue Ribbon Recipe by
Elaine Stringer
La Grange, KY

My husband and I took this to a St. Patrick's Day party and it was gone within minutes! A friend who is originally from Dublin was there and came up to tell me that it was the "best American" version of Irish soda bread that he has had since he immigrated to the U.S. over 20 years ago. I took this as a great compliment! My husband made this, with me giving the measurements and instructions because I was experimenting by combining two recipes that I've used before as he was mixing everything together. The experiment worked very well!

Blue Ribbon Recipe

If you don't like raisins or caraway seeds, then this Irish soda bread recipe is for you. Unlike the version made with white flour, using wheat and bread flour results in bread that's less sweet with a soft texture. With no yeast, this quick bread can be made in a snap when you're looking to serve bread alongside a bowl of soup or stew.

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 to 14 -- Slice bread in half, then slice each half into slices
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For "best american" irish soda bread

  • 2 1/2 c
    whole wheat flour
  • 1 1/4 c
    bread flour
  • 1/4 c
  • 1 Tbsp
    baking soda
  • 1 tsp
  • 1 1/2 c
  • 2
    eggs, slightly beaten
  • 2 Tbsp
    butter, melted

How To Make "best american" irish soda bread

  • Measuring the two types of flour.
    Preheat oven to 350F. Measure out both flours into a large mixing bowl. Use a tablespoon to lightly spoon the flour into a measuring cup and then level it off with a knife. You get better results with baked goods using this method rather than just dipping the measuring cup into the canister or bag because that packs the flour too much.
  • Sugar, baking soda, and salt added to flour.
    Whisk the sugar, baking soda, and salt into the flour.
  • Beaten eggs and melted butter added to the flour.
    Make a well in the middle of the flour mixture. Add the slightly beaten eggs and melted butter to the well.
  • Most of the buttermilk added to the bowl.
    Then pour in MOST of the buttermilk and stir until the mixture starts clinging together.
  • Adding additional buttermilk to form dough.
    If it is too dry, add more buttermilk, using all if necessary, until the dough holds together and pulls away from the side of the bowl. It should be moist and doughy and not batter consistency.
  • Lightly kneading dough on a floured surface.
    Lightly flour a cutting board or your countertop and lightly knead the dough 2 or 3 times.
  • Dough on a parchment paper lined baking sheet.
    Form into a ball and place on a nonstick or parchment paper lined baking sheet.
  • Baking the Irish soda bread.
    Bake for 45 minutes to one hour. Check for doneness by using a toothpick or bamboo skewer; if it comes out dry, the middle is done. Also if you tap on the crust and bottom of the bread and it sounds hollow, it is done.
  • Cooling the baked Irish soda bread.
    Let cool slightly. Slice the loaf in half with a serrated knife, then slice each half into slices and serve with butter.