An easy, no-yeast, no-knead Irish Soda Bread with only 5 ingredients. This soft, moist, crusty bread is the perfect addition to St. Patrick's Day dinner.
Preheat oven to 425 degrees. Spray a 9" cake pan with a nonstick spray and dust with flour. Have another cake pan ready on the side (no prep needed).
In a large bowl, mix dry ingredients.
Add buttermilk and mix well to form a dough.
Dump out on a floured surface and knead for 30 seconds to incorporate all the flour. Do not over mix or the bread will be tough.
Place dough into prepared cake pan and form into an oval mound. Cut an "X" in the dough, all the way across and about ¼" deep. Place the other cake pan on top.
Bake in oven for a total of 40-45 minutes. After 30 minutes, remove top cake pan and let bread cook for another 10-15 minutes to brown the top. Remove from oven and test for doneness by tapping lightly on the bottom of the loaf. If it sounds hollow, it is done.
Remove to wire rack to finish cooling.
Notes
STORING/FREEZINGStoring: Irish Soda Bread is best eaten warm or within the first several hours as this type of bread tends to dry out rather quickly. When storing leftovers, place it in an airtight container and keep it at room temperature for up to 2 days.Freeze: Wrap it tightly in foil then a resealable freezer bag and freeze for up to 3 weeks.