Servings 6
Ingredients
- 2 cups all-purpose flour, plus more for kneading
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon caraway seeds
- 1 cup buttermilk
- 2 Tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy.
- Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly’s Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep “X” across the top then dust the top with 2 teaspoons flour.
- Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve.
Notes
- Don't overknead the bread or it will be tough and dense. The dough should still be very sticky after kneading it only 8 times.
- If you prefer a sweeter loaf, raisins are also traditional in many Irish soda bread recipes. Simply omit the caraway seeds and add 1 cup of raisins with the flour.
- Store in a resealable plastic bag at room temperature for up to 2-3 days.
- To freeze your homemade soda bread, wrap it securely in plastic wrap then place it in a sealable plastic bag. Remove as much air as possible and seal the bag shut. Freeze the bread for up to 2 weeks.
- ★ Did you make this recipe? Don't forget to give it a star rating below!