Irish Soda Bread (Betty Crocker)

Irish soda bread earned its place in kitchens that didn’t have time for yeast bread: the buttermilk and baking soda do the rising work in minutes flat, no proofing, no waiting. The acid in buttermilk reacts with the soda the moment they meet, so once you stir, you have to move.

Use a light hand with the kneading. One to two minutes is the ceiling, the second you start working gluten the bread turns dense and tight. The dough should look rough and shaggy when you shape it, not smooth like a yeast loaf.

The deep X on top is more than tradition. The cross-cut lets steam escape and helps the loaf bake through evenly. With raisins folded in, this version bakes up close to what the Irish call ‘Spotted Dog.'

Kitchen Tips

• Use real buttermilk if you can, the tang cuts through the soda’s mineral edge and gives the bread its signature flavor. If you don’t have any, sour ¾ cup of milk with 2 teaspoons of lemon juice or vinegar
• Toss the raisins in a teaspoon of flour before folding them in, this stops them from sinking and burning on the bottom of the loaf
• The dough should just barely hold together, add buttermilk a tablespoon at a time at the end. Wet dough spreads instead of holding its dome shape
• Brush the top with melted butter when it comes out hot, this softens the crust and adds a glossy finish
• Eat it the day it’s baked, soda bread goes stale fast. Day-two slices are best toasted

Variations

• Skip the raisins for a plain savory loaf to serve alongside stew or chowder
• Stir in 1 teaspoon caraway seeds for a more traditional Irish touch
• Add 2 tablespoons each of chopped rosemary and grated cheddar for a savory dinner bread