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Irish Soda Bread

15

45

Apple

Irish soda bread relies on baking soda, not yeast, to rise, making it a quicker bread to bake with no proofing time. It bakes up thick and rich with flavor, and is wonderful for sopping up egg yolks, meat drippings, or sauce.

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  • Cornmeal, for dusting

  • 3 1/2 Cup all-purpose flour, plus more for dusting

  • 1 1/2 Teaspoon Sugar

  • 1 1/4 Teaspoon baking soda

  • 1 Teaspoon kosher salt

  • 1 Cup buttermilk, shaken, plus more as needed

  • Salted butter, slightly softened, for serving

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes. Lightly dust the bottom of an 8-inch round cake pan with cornmeal.

    400 ˚F

    • Cornmeal, for dusting

  • 2

    Tear off a large sheet of wax paper and lay it on a flat surface. Sift the flour, sugar, baking soda, and salt onto the wax paper. Carefully lift the sides of the wax paper and tip the flour mixture back into the sifter. Sift again into a large bowl.

    • 3 1/2 Cup all-purpose flour, plus more for dusting

    • 1 1/2 Teaspoon Sugar

    • 1 1/4 Teaspoon baking soda

    • 1 Teaspoon kosher salt

  • 3

    Make a well in the center of the flour mixture and pour in 1 cup of buttermilk. Stir with a wooden spoon, working quickly and gently. The dough will look somewhat shaggy. If the dough seems too dry, add a bit more buttermilk.

    • 1 Cup buttermilk, shaken, plus more as needed

  • 4

    Turn the dough out onto a floured surface and, with floured hands, knead gently for 10-20 seconds, just to bring the dough bits together (it will look more like biscuit dough than bread dough). Shape the dough into a flattish round and transfer to the prepared pan. Flour a sharp knife and cut a deep cross in the top of the loaf, all the way to the edge of the bread.
  • 5

    Quickly transfer the pan to the grill grates, close the lid and bake until the bread is brown and the bottom sounds hollow when tapped with your knuckles, 45-50 minutes,

    400 ˚F

  • 6

    Remove the bread from the pan and let cool on a wire rack. Just before serving, cut the loaf in half crosswise, then cut each half into thin slices. Serve with salted butter. Leftovers will keep tightly wrapped in plastic wrap or foil. Toast before serving, if desired. Enjoy!

    • Salted butter, slightly softened, for serving

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