Irish Soda Bread Recipe for Rolls or Loaves

So whether it’s Irish or not, Soda Bread uses baking soda as its leavening agent which produces a chemical reaction  with the buttermilk causing carbon dioxide that makes it rise. Because of its effortless leavening and non-kneading, this simple bread became a staple and popular in the cuisine. 

The buttermilk and raisins are the secret to its deliciousness, its natural sweetness which is why I really don’t feel it needs anything else — But you also can’t go wrong with a little slab of salty Irish butter or tangy marmelade!

Things to keep in mind with Soda Bread, although easy to make it, it does have some tips one can follow to make it lovely every time … it does not need to be over-knead, really don’t do it, you’ll have tough bread.

The top gets a score in the center to help the bread bake all the way through. It’s important for the texture! Butttt it’s also a must for the look of a Soda Bread which also was used as a cross to ward off devils and protect homes in the 1800’s, as well as using it a way to give thanks and bring the blessing of bread into the home. 

Please don’t wait until St. Patrick’s Day to make Soda Bread, it’s seriously worth to be made more times since it’s best enjoyed all year!

And if you say you don’t make bread, pishposh, this recipe can be made to perfection even by you…

It’s perfect to get done on a Sunday morning so you can savor the leftovers on a cozy and slow Monday morning. Of course it’s perfect to be made quickly into freshly baked goodness and enjoyed on St. Patrick’s morning perhaps with an Irish coffee…will the over celebratory in me not like living it up on this day as a way to welcome Spring?!

There are so many delicious uses other than simply spread with marmalade, toasted with salted Irish Butter, which in it’s simplest form with coffee or tea is already beautiful. But have you ever had yourself a plate of Soda Bread French Toast?? Ohh it’s heavenly! Dare I say it’s my favorite bread to use for French Toast. Soda Bread is the perfect dry flaky texture to soak up a creamy egg mixture spiked with orange zest and cinnamon, maybe even a splash of whiskey or Bailey’s knowing me 😉

Crispy on the outside after a lovely sizzle in butter, the center a smooth custard, like bread pudding. Studded with raisins, Irish Soda Bread French Toast should be a must for all brunch menus! Or even topped with a perfectly poached egg, seasoned to a savory delight. Hence, why in Ireland you can often see soda bread served alongside some soups and stew dishes.

If you happen to also enjoy and savor this delicious meal overlooking a picturesque sunny morning over rolling mountains and soothing lake {like a did a few summers ago in Lake George}, then well, let’s put that down as an amazing moment of travel and culinary joy!!!

It’s always a story of food and travel with me, isn’t it..lol…

The taste of this bread is very mild and similar in flavor to a biscuit. But as with most breads, it’s not designed to be eaten on its own; it’s meant to be an accent for other flavors typically served with breads, butters, jams, meats, cheeses. A light spread of butter and a slice of mild cheese, ohh yess. A tangy quince marmelade slice. Delight.

That golden brown crust is a dense with a tight crumb but surprisingly the bread isn’t heavy, it’s actually quite tender and soft inside. The crust once crisp out of the oven does become chewier on the second or third day.
I love this slightly sweet and classic quick bread fresh out of the oven. It has the most amazing crust, the raisins warmed and gooey, and if you have any leftovers, toasted with butter for breakfast the next morning — it’s divine!

Soda Bread Recipe … for Loaf or Rolls

Makes 10 to 14 rolls

Ingredients

4 cups – All Purpose flour

1/4 cup – Granulated Sugar

1 teaspoon – Salt

2 teaspoons – Baking Powder

2 tablespoons – Sesame Seeds {or Caraway Seeds}

4 tablespoons – Unsalted Butter {cold and cubed}

2 cups – Cranberries **Can be Replaced with Raisins**

1 1/2 cups – Buttermilk

1 large – Egg {plus 1 yolk}

1 teaspoon – Baking Soda

1 tablespoon – Heavy Cream

Recipe

Pre-heat oven to 350*F. Line a baking sheet with parchment paper or silicone mat. Whisk together the flour, sugar, salt, baking powder, and sesame/caraway seeds in a large bowl until combined. Cut in butter by hand or with a pastry cutter — crumbling until the mixture appears like coarse meal, then stir in raisins or cranberries.

In a small bowl, whisk the buttermilk, whole egg, and baking soda until well combined. Pour the buttermilk into the flour mixture, and stir with a rubber spatula, until the liquid is absorbed and begins to hold together {slightly like rough biscuit dough}. Transfer dough onto a lightly floured surface and knead a few times, just until slightly smooth *you don’t want to over mix or will be tough.* For Loaf, smooth into large round with floured hands and use a knife to make a deep X score. For the Rolls, with floured hands divide the dough 10 equal rounds, and place on the baking sheet in 3 rows of 4/6, making sure each roll is just touching the piece of dough next to it — and use a knife to make a deep X score

In a small bowl, whisk the egg yolk and cream together, and brush the tops.Transfer to oven, and bake, rotating halfway through, until golden brown and a wooden skewer comes out clean when inserted into center {40 minutes for Rolls — about 1 hour for Loaf}.

Remove from oven, transfer to a wire rack, and slightly separate each roll. Cool a bit or to room temperature before serving warm with plenty of salted Irish butter or marmalade.

Note …

Soda bread is best stored tightly wrapped or in an air safe container, on the counter in a cool, dry area up to 3 days. Soda Bread can be Frozen by baking, cooling completely; then double wrapping the loaf tightly in plastic wrap, then in a freezer-safe plastic bag. It will keep fresh up to 3 months. It can also be frozen cut into slices, individually wrapped and placed in an airtight bag. Thaw overnight in the fridge or a few hours. Bring to room temperature or toast slightly before serving.