Irish soda bread or soda bread, in general, is always a good staple to go to when you want bread with a meal, but no time for a yeasted loaf.
2 1/2 cups Flour
1 tbsp Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 cup Buttermilk
1/2 cup raisins (optional)
1 tsp caraway seeds (optional)
Preheat the oven to 400℉ (200℃)
Mix the dry ingredients together including the raisins and caraway seeds if you are adding them.
Add the buttermilk and mix until all the flour is moistened. Take the dough out of the bowl and work together until you form a ball.
Place on a parchment-lined baking sheet and cut a deep cross into the dough.
Bake for about 30-40 minutes or until it is golden brown and sounds hollow when tapped on the bottom. Remove to a cooling rack.
For Whole Wheat Soda Bread:
1 1/2 cups Whole Wheat Flour
1 cup Flour
The rest of the ingredients are the same.
The recipe calls for a parchment-lined baking sheet, but you can use a cast iron pan or even a cast iron with an enamel dutch oven. These containers will keep the soda bread from spreading and you could get a higher loaf.
If you want to use a loaf pan, I would lower the oven temperature to 325 degrees F and bake longer to ensure the center is cooked.
Obviously serving the bread with some butter or butter and jam is delicious. You can also brush the warm loaf out of the oven with melted butter.
The next day, cut a piece of soda bread and toast it. So good.
This bread will only stay fresh for a couple of days tops. It does freeze well, though so if you make it for dinner, and don't eat it all, pop the rest in the freezer.