Irish Soda Bread

This is quick, easy bread that does not require yeast. I usually make this bread after I go through a cheese making phase because in cheese making, I use buttermilk to provide the little yeast kick that cheese needs. I only use a little buttermilk in my cheese, which leaves me looking for ways to use the rest. This recipe uses a fair amount of buttermilk, so yeah.


  • 4 cups flour (553g)
  • 4 TBL sugar (55g)
  • 1 tsp baking soda (7g)
  • 1 tsp baking powder (5g)
  • 1 egg
  • 4 oz butter – softened or shortening
  • 4 oz butter – melted
  • 10 oz buttermilk – separated (8 + 2)
  • ½ tsp salt (4g)


  1. Mise en Place – gather and measure out all your ingredients
  2. Preheat oven to 350 deg F. fan and 375 deg F (190 deg C) conventional.
  3. Grease a baking sheet or use a silplat (or parchment paper).
  4. Mix flour, sugar, baking soda, baking powder, salt and 4 oz softened butter.
  5. Add 8 oz of buttermilk and egg.
    1. If using a mixer with a dough hook, run at speed 1 for four minutes to mix the ingredients. Then at speed 4 for four minutes to knead.
    2. If mixing by hand, work until thoroughly mixed and knead for five minutes.
  6. Turn dough out onto a lightly floured surface and knead slightly, forming dough into a round semi-sphere. Place on baking sheet.
  7. Combine melted butter with 2 oz buttermilk; brush loaf with mixture.
  8. Use a sharp knife to cut an ‘X’ into the top of the loaf. This is so the moisture can vent during baking.
  9. Bake 30 mins fan and 45 to 50 mins conventional. Check for doneness after 25 mins fan.
  10. If you have leftover butter mix you can either brush during baking, or after the bread comes out of the oven and is cooling.

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