White Irish Soda Bread

Friends hi! Happy St. Patrick’s Day! I feel like it would be simply un-Irish of me not to share a recipe for St. Patrick’s Day – but I’m just not about that fake dyed green lifestyle. Instead, I thought I’d pop in for a hot second – it is a public holiday, after all – and quickly share the recipe for this White Irish Soda Bread. I’ve been baking it for over a year now and it’s super simple. It literally takes a few minutes of prep time before it goes off to the oven, and the finished product is so delicious. I just know you’re going to love it.

I’ve had this sitting in my drafts for months and I literally whipped this loaf up this morning – in my PJs, straight out of bed. I popped it in the oven, waited for the 15-minutes time mark, lowered the temp and went for my shower while it finished baking. By the time I got back downstairs, the house smelled glorious and the White Irish Soda Bread was nearly done. Honestly, if I can do it while I’m still half asleep, you definitely can.

How to make White Irish Soda Bread

It seems somewhat crazy to have step by step photos of such an easy process, but here we go.

Not photographed but important: a baking tray, lined with parchment paper and sprinkled with flour, set aside for now.

The mise en place is so small that I just sifted all of our dry ingredients into one bowl. Flour, sugar, salt, baking soda – all whisked up and evenly dispersed. In a jug, buttermilk. My buttermilk was straight from the fridge, so I know firsthand that you don’t need to worry about it being room temp.

In the centre of our dry ingredients we need to make a well for the buttermilk.

Pour the buttermilk into the well, marvel at the fact that we’re nearly finished, and mix all the ingredients together. I use my wooden spoon at the start of the mixing process, but switch to my hands towards the end to bring it all together into a little round. It should feel soft with no dry patches, but it shouldn’t be sticky either. Transfer to the prepared baking tray.

I like to dust a generous amount of flour on top of the finished loaf to help with the definition of the scoring, but you do you. Using a serrated knife, mark a large X shape across the top of the loaf. This has a dual purpose: it lets the devil out, and it helps the dough to expand during the bake. One of those reasons might be more effectual than the other, but we love a bit of folklore.

And now, we bake! It really is this simple. A bread miracle!

The baked bread should smell luscious and be lightly golden in all the right places. To check for doneness, turn the loaf upside-down and tap underneath – a baked loaf will sound hollow and devil free.

It’s easier to cut when it’s fully cool, but sometimes I just can’t wait that long. We love ours slathered with salted butter and blood orange marmalade.

Now, if you’ll excuse me, I’m off to embrace my Irish-ness in my one piece of green clothing.

Happy baking, friends! xo