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Home » Breads » Easy Irish Soda Bread

Easy Irish Soda Bread

By Chula King · February 25, 2017 · Updated December 1, 2020 Leave a Comment

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Irish Soda Bread is a rustic peasant bread requiring no yeast and no rising. It's amazingly easy to make and amazingly delicious to taste.

Irish Soda Bread is a rustic peasant bread requiring no yeast and no rising. It is amazingly easy to make, amazingly delicious to taste, and perfect for St. Patrick’s Day. The food processor does most of the work. The only real hands-on is a minimal working of the dough to form a cohesive and bumpy disc. 

Easy Irish Soda Bread

Ingredients:

I used the following ingredients: All purpose flour, cake flour, granulated sugar, baking soda, cream of tartar, salt, unsalted butter cut into small pieces, and buttermilk. The America’s Test Kitchen recipe that I used as a starting point called for cake flour to soften the crumb. With just all purpose flour, the bread was doughy, heavy, and had a thick crust. I can honestly say that the cake flour made all the difference!

Ingredients for Easy Irish Soda Bread

Making the Easy Irish Soda Bread:

I used my food processor to do most of the work. First, I added the all purpose flour, cake flour, sugar, baking soda, cream of tartar, and salt to the bowl of the food processor fitted with a steel blade. Then, I processed the dry ingredients until they were well mixed.

Adding dry ingredients to the food processor

Next, I added the butter, and processed the mixture until the texture resembled coarse crumbs.

Adding butter to dry ingredients

Finally, I added the buttermilk, and pulse processed the mixture just until it started to hold together. This took 6 or 7 pulses.

Adding buttermilk

I dumped the dough onto a floured piece of wax paper, and kneaded it just until it became cohesive and bumpy. Next, I formed the dough into a disc that was roughly 6-inches in diameter and 2-inches high.

Forming dough

Then, I put the dough into a cast iron skillet that I had greased with butter, and cut cross shape on the top.

Dough in cast iron skillet

I popped the bread into a preheated 400° F oven for about 45 minutes until a toothpick inserted into the center came out clean. I brushed the top of the bread with some melted butter, and cooled it on a wire rack.

Brushing bread with butter

The Easy Irish Soda Bread had a crunchy crust on the outside, and a moist texture on the inside. Serve it by itself with butter, or with Guinness Beef Stew for a traditional St. Patrick’s Day dinner. Yum!

Easy Irish Soda Bread

If you’re looking for some more ideas for a St. Patrick’s Day fest, check out my 18 Incredible Irish Dishes or 14 Lucky Irish Dishes.

I hope you liked this recipe for Easy Irish Soda Bread as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

Thank you so much for visiting Pudge Factor. I hope you’ll come back!

Easy Irish Soda Bread

Easy Irish Soda Bread

Irish Soda Bread is a rustic peasant bread requiring no yeast and no rising. It is amazingly easy to make, amazingly delicious to taste, and perfect for St. Patrick’s Day. The food processor does most of the work. The only real hands-on is a minimal working of the dough to form a cohesive and bumpy disc. 
5 from 1 vote
Print Pin Rate
Course: Bread
Cuisine: Irish, St. Patrick's Day
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 398kcal
Author: Chula King

Ingredients

  • 3 cups (15 ounces) all-purpose flour, plus more for work surface
  • 1 cup (5 ounces) cake flour
  • 2 Tablespoons granulated sugar
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons salt
  • 4 Tablespoons unsalted butter cut into small pieces, plus 1 Tablespoon melted
  • 1-1/2 cups buttermilk

Instructions

  • Preheat oven to 400° F.
  • Add all purpose flour, cake flour, sugar, baking soda, cream of tartar, and salt in bowl of food processor fitted with steel blade. Process until well combined, about 10 seconds. Add butter; process until mixture resembles coarse crumb, about 10 seconds.
  • Add buttermilk; pulse process just until dough begins to come together, 6 or 7 pulses.
  • Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. Do not overwork dough.
  • Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in a greased cast-iron skillet. Cut a cross shape into the top.
  • Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes.
  • Remove from oven and brush with 1 tablespoon of melted butter; cool to room temperature, 30 to 40 minutes.
  • Yield: One loaf.

Nutrition

Calories: 398kcal | Carbohydrates: 67g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 308mg | Potassium: 155mg | Fiber: 2g | Sugar: 5g | Vitamin A: 265IU | Calcium: 38mg | Iron: 3.1mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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Filed Under: Breads, International, St. Patrick's Day

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Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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