Irish Soda Bread

In a large bowl, whisk together the flour, baking soda, and salt. If desired, you can sift the flour to lighten the texture.

Pour in the buttermilk and mix with a spatula or your hands until just combined. The dough will be shaggy and crumbly.

Turn the dough out onto a lightly floured surface. Gently knead and shape it into a round loaf. Avoid overworking the dough.

Lightly flour the bottom of your cast iron skillet or baking pan. This prevents sticking and helps create a crisp crust.

Place the shaped dough into the prepared pan. Gently flatten it slightly.

Using a sharp knife, score a deep cross into the top of the dough. This traditional step helps the bread bake evenly.

For a golden-brown crust, you can brush the top with a little extra buttermilk or an egg wash.

Preheat your oven to 425°F (220°C).

Bake for 15 minutes at 425°F (220°C).

Reduce the oven temperature to 375°F (190°C) and continue baking for another 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the pan and let it cool completely on a wire rack. This helps to prevent a soggy bottom.

Serve warm or at room temperature, with butter, jam, or alongside your favorite meal.