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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.
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
: 400 ˚F
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
: 400 ˚F
Salted butter, slightly softened, for serving