Description
A traditional Irish quick bread made without yeast, using baking soda as the leavening agent. It’s hearty, slightly tangy, and best served fresh with butter or jam.
Ingredients
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- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1 tablespoon sugar (optional)
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar if using.
- Add the buttermilk and mix just until a sticky dough forms. Stir in raisins or currants if using.
- Turn the dough onto a lightly floured surface and knead gently for about 30 seconds, just to bring it together.
- Shape the dough into a round loaf and place it on the prepared baking sheet.
- Cut a deep cross into the top of the loaf with a sharp knife.
- Bake for 35–45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let it cool on a wire rack before slicing.
Notes
- Do not over-knead the dough to keep the bread tender.
- If you don’t have buttermilk, you can use 1 3/4 cups of milk mixed with 1 tablespoon of lemon juice or vinegar.
- Best enjoyed the day it’s baked, but can be toasted the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 390mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg