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irish soda bread recipe easy
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An easy Irish soda bread recipe that ditches traditional raisins for a savory caramelized onion and chive butter swirl. This quick, no-yeast bread is perfect for weeknight dinners and pairing with stews or roasts.
Ingredients
- 3.5 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1.5 cups buttermilk
- 5 tablespoons unsalted butter, softened
- 1 medium yellow onion, thinly sliced
- 3 tablespoons fresh chives, finely chopped
Instructions
- Prepare Caramelized Onions: Melt 1 tablespoon of unsalted butter in a medium skillet over medium-low heat. Add the thinly sliced yellow onion and cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and very soft. Remove from heat and let cool completely.
- Combine Swirl Mixture: In a small bowl, combine the remaining 4 tablespoons of softened unsalted butter with the cooled caramelized onions and 2 tablespoons of the finely chopped chives. Mix until well combined and set aside at room temperature.
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly dust a large baking sheet with all-purpose flour or line it with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, sea salt, and granulated sugar. Ensure ingredients are thoroughly combined and evenly distributed.
- Add Wet Ingredients: Pour the buttermilk into the dry ingredients and use your hands or a wooden spoon to mix until a shaggy dough forms. Do not overmix; stop mixing as soon as the flour is incorporated to prevent a tough bread.
- Gentle Kneading and Rolling: Turn the dough out onto a lightly floured surface. Gently knead 3-4 times to bring the dough together into a cohesive ball. Roll the dough into a 10×14 inch rectangle.
- Create the Butter Swirl: Evenly spread the caramelized onion and chive butter mixture over the entire surface of the rolled dough, leaving a small border around the edges.
- Fold and Form Loaf: Fold the dough into thirds (like a letter), bringing one short end over the center and then the other short end over that. Gently press down and then turn the dough 90 degrees; gently knead 2-3 times to slightly marble the butter. Form the dough into a round loaf, about 7-8 inches in diameter, and place it on the prepared baking sheet.
- Score and Bake: Using a sharp knife, score a deep cross on top, extending almost to the edges. Bake for 35-45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. If the top browns too quickly, loosely tent the loaf with aluminum foil.
- Cool and Serve: Transfer the bread to a wire rack and let it cool for at least 15-20 minutes before slicing. For serving, sprinkle the remaining fresh chives over the top of the sliced bread.
Notes
To substitute buttermilk, add 1.5 tablespoons of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Ensure your baking soda is fresh for the best rise. Do not overmix the dough during preparation. Caramelize the onions until very dark brown to achieve the best depth of flavor for the swirl.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 290 calories
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg