If you think baking bread is too complicated, you’re in luck this St. Patrick’s Day. Irish soda bread doesn’t require yeast.
- 1 3/4 cups buttermilk
- 1 egg
- 4 1/4 cups all-purpose flour (plus more for kneading)
- 3 Tbsp. sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 5 Tbsp. cold unsalted butter, cubed
- 1 cup raisins
Preheat oven to 400 degrees.
In a small bowl, whisk buttermilk and egg. Set aside.
In a large bowl, combine flour, sugar, baking soda, and salt. Cut in the butter with a pastry cutter until coarse crumbs form. Stir in raisins.
Add wet ingredients and mix just until combined. Transfer dough to a lightly floured surface and knead briefly with floured hands to moisten all of the flour. Add a little more flour if dough is too sticky. Shape into a 10-inch round and transfer to a baking sheet lined with parchment paper.
Score an X on top of loaf with a sharp knife. Bake until golden brown, about 45 minutes.
Cool 10 minutes before transferring to a wire rack to cool completely.