The quick breads category is pretty wide. They can be sweet and cake-y like banana bread, barely sweet like scones, or savory like cheddar cheese and thyme biscuits. Unlike yeast-raised breads, quick breads are raised with chemical leaveners (baking soda or baking powder), which means they require absolutely none of the long proof times. What’s more, something like Irish soda bread requires very few ingredients.
How to make Irish soda bread
I slightly modified this simple recipe, which has only four ingredients: flour, salt, baking soda, and buttermilk. It’s very similar to biscuit dough (minus butter or oil). While traditional soda bread is the simplest—no raisins—I choose to toss them in. You can substitute in other mix-ins if the mood strikes you: Try dried cranberries, chopped dried apricots, or chocolate chips. The dough is relatively plain so any flavor profile you choose will work just fine.
About preheating your Dutch oven: The conventional oven should be preheated no matter what, but I’ve made this recipe with a cold Dutch oven before. I actually made a whole Irish soda bread YouTube video using a cold pot. It comes out perfectly and well-risen. However, I've recently been preheating the Dutch oven as the conventional oven heats up, and the loaf comes out perfectly there too. In the recipe below, I preheat the pot. You can do either—the only difference I detect is a faster bake by 10 minutes if you choose to preheat.
Irish Soda Bread
Ingredients:
¾ teaspoon salt
10 ounces buttermilk
1. Put the Dutch oven inside the oven and preheat to 425°F. Mix the flour, salt, and baking soda together in a large bowl.
3. When the dough starts to become clumpy and shaggy, add the raisins (if using) and continue pressing and stirring.
Credit: Allie Chanthorn Reinmann4. When it’s mostly combined but there is still loose flour at the bottom of the bowl, pour the dough out onto an un-floured countertop. Pat and press the dough to pick up the dry bits. Use any sticky areas to target the loose flour. Once you’ve collected most of the loose parts, pat the dough into a (roughly) two-inch thick round. Use a serrated knife to score a half-inch deep plus sign into the dough. Place the loaf on a piece of parchment paper.
Credit: Allie Chanthorn Reinmann5. Carefully take the Dutch oven out and use the parchment to lift and lower the loaf into the pot. Put the lid back on and return the pot to the oven. Bake for 25 minutes, then remove the lid and bake for another 10 minutes until golden brown. Cool the soda bread on a wire rack before noshing.
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