Irish Soda Bread Recipe - Mess for Less (2024)

FAQs

What went wrong with my soda bread? ›

If you've ever tried Irish soda bread and not liked it, don't go running off yet! Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).

You spent too much time kneading the dough. Baking soda starts to react and release its gas as soon as it comes into contact with the sour milk. Take too long and the gas will escape before the bread is baked. Kneading will also cause chewy gluten to form.

If your bread is not rising at all, there is usually a problem with the yeast. It might be out of date or, often, dead due to high temperature. Yeast begin to die at 120℉ (49℃). To see if the yeast you are using is active, add a little to warm water with a little sugar and look for bubbles after 5 - 10 minutes.

You're looking for a dough that's soft but not overly sticky or wet, and that holds together enough to make a loaf that can hold its shape on the sheet pan. If the dough is dry and crumbly, add up to 1/2 cup additional buttermilk, a tablespoon or so at a time, until it comes together.

It's called Irish Soda Bread because it's made with baking soda instead of yeast. Because of this, it's more dense than your everyday white sandwich bread.

What would make soda bread chewy or gummy? Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

Using too much flour and too little buttermilk can cause your traditional soda bread to turn out more crumbly than it should be. Make sure to spoon and level the flour when measuring it.

Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer.

Your oven is too hot if it is uncooked in the center. Try lowering the temp on your oven by 25F and extending the bake time. Don't put anything on the top of the bread to aid in browning until the last few min. of cooking, and use an instant read thermometer (target temp to pull is 190F).

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

What happens if you put too much baking soda in soda bread? ›

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

Soda bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted.

You don't have to wait hours or overnight for a rise, either. In fact, you don't even need to wait at all: Dough for Irish soda bread can go right into the oven after making.

Although soda bread is ideal for serving at room temperature, it is better to serve it warm. The thick and cakey texture of the bread and warm temperature brings out its hearty flavors. If you can't have it fresh from the over at least have it toasted.

Make sure you are using the correct amount of baking soda in the recipe. Too much or too little can result in a crumbly loaf. It's also possible that your oven wasn't hot enough when you baked the bread. Make sure to preheat your oven before baking Irish soda bread and don't open it frequently during the baking time.