No knead Irish Soda Bread is a classic recipe with a crusty exterior and a dense, soft center. Made without yeast and optional raisins or currants, this recipe is mixed by hand using pantry staples.
INGREDIENTS
- 1⅔ cup buttermilk cold
- 1 egg
- 4 cups flour (480g)
- 4 tablespoons granulated sugar
- 1½ teaspoon baking soda (9g)
- 1 teaspoon kosher salt (9g)
- 4 tablespoons butter cold, diced (57g)
- 1 cup raisins optional or currants
DIRECTIONS
- Preheat oven to 425F.
- Whisk the buttermilk and egg together then set aside.
- Combine the flour, sugar, baking soda and salt in a large bowl then whisk together. If you’re adding raisins or currants then mix those in now.
- Add the butter to the flour mixture then work into small pea sized pieces with your hands or a pastry cutter.
- Create a well in the middle of the flour mixture and pour the buttermilk mixture in. Use a spatula to fold the mixture together until all the flour has been worked in.
- Transfer the dough to your lightly floured surface, form into a loaf and place onto a parchment lined baking sheet or seasoned cast iron pan.
- Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. Tent the bread with foil if the top is getting too much color.
- Allow to cool then serve.
