Nursery School Irish Soda Bread Recipe

I just baked the most delightful loaf of bread using simple ingredients like flour, buttermilk, and—you guessed it—optional raisins for that extra touch of sweetness. The process is so satisfying, from kneading the dough to scoring that classic “X,” and the end result is this golden, crusty masterpiece that’s perfect for pairing with anything or just enjoying on its own!

I adore how this Irish Soda Bread from Nursery School puts such a delightful spin on the familiar comfort of traditional bread. The buttermilk adds a wonderful tang, for certain, but it’s the sugar (and optional raisins) that bring an unexpected—that’s to say, a delightful—hint of sweetness.

What really makes the bread is the all-purpose flour: It’s both nutritious and, when combined with 70% fat-cold cubed butter, offers a mouthwatering crumb. Thank you, Claire Allen, for at once staying true to the beloved recipe format and giving us permission to add more qualifiers when we talk about bread.

Nursery School Irish Soda Bread Recipe Ingredients

• All-purpose flour: Provides structure; rich in carbohydrates for energy.
• Sugar: Adds gentle sweetness; balances the bread’s savory elements.
• Baking soda: Essential leavening agent; helps the bread rise.
• Salt: Enhances flavors; boosts taste without overpowering.
• Unsalted butter: Adds moisture and rich flavor; contributes to soft texture.
• Buttermilk: Gives tangy flavor; reacts with baking soda for leavening.
• Egg: Binds ingredients; provides protein and structural integrity.
• Raisins (optional): Add natural sweetness; offer fiber and chewy texture.

Nursery School Irish Soda Bread Recipe Ingredient Quantities

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed
• 1 3/4 cups buttermilk
• 1 egg
• 1 cup raisins (optional)

How to Make this Nursery School Irish Soda Bread Recipe

1. Set your oven to 375°F (190°C) to start heating up. Either grease your baking sheet or use parchment paper to line it.

2. In a big mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk them together until you can no longer see any streaks of any one ingredient. The ingredients in this bowl are now united in their purpose.

3. Incorporate the cold, cubed butter into the flour mixture. With a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs.

4. In another bowl, whip the buttermilk and egg together.

5. In the middle of the dry constituents, create a well and add the buttermilk blend. Combine very gently, and only until the dough starts to resemble a cohesive mass.

6. When using raisins, distribute them evenly throughout the dough. Make sure they are well incorporated and not bunched up in any one place.

7. Transfer the dough to a surface that has been lightly sprinkled with flour. Knead it gently, a small number of times—the fewer, the better—until it coalesces into a smooth ball. Of course, if you prefer, you may make a few more folds and turns to assure yourself that the dough is indeed a ball and not some sort of hybrid dumbbell-shaped item.

8. Mold the dough into a ball and set it on the prepared baking sheet to bake into a round loaf.

9. With a sharp knife, an “X” that is about 1/4 inch deep can be seen on the top of the loaf. This is scored into the bread before baking and it helps the bread to rise and to bake evenly. If you cut into the loaf deep enough, you can get a good look at the inside of the bread. If you score into the bread too shallowly, you won’t see the detail that makes the bread baking process so interesting. If you hold the loaf up to the light, you can see what’s going on inside the loaf.

10. Preheat the oven to 350°F. Place the pan in the oven. Bake for 45-55 minutes; the bread should be golden brown and should sound hollow when tapped on the bottom. A few minutes before the timer goes off, take a peek. If it looks really brown on top, tent with foil. Allow the bread to cool before slicing and serving.

Nursery School Irish Soda Bread Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper (optional)
4. Large mixing bowl
5. Whisk
6. Pastry cutter (or use your fingers)
7. Medium mixing bowl
8. Measuring cups
9. Measuring spoons
10. Knife (for scoring)
11. Cooling rack

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Yes, you can replace all-purpose flour with whole wheat flour, but the bread might end up with a denser texture.
• What can I use if I don’t have buttermilk?A buttermilk substitute can be made by combining 1 3/4 cups of milk with 1 3/4 tablespoons of vinegar or lemon juice. Allow the mixture to sit for 5-10 minutes and then use it as you would buttermilk.
• Do I need to add raisins?Optional and providing a touch of sweetness, raisins can be left out or swapped for other dried fruits.
• Can I make this bread without an egg?Certainly, you may leave out the egg; however, the texture may not be as rich. You might also use a flax egg in its place.
• How do I store the bread?Keep the bread at room temperature in a container that is airtight or wrapped in aluminum foil, and it will stay fresh for up to 3 days.
• Can I freeze Irish Soda Bread?Indeed, it is possible to freeze it. Encase it snugly in plastic and place it in a freezer bag for as much as 2 months. Prior to serving, allow it to thaw at room temperature.
• What’s the best way to serve this bread?Traditionally, it’s served with butter and jam, but you can also enjoy it unadorned or with savory toppings like cheese.

Nursery School Irish Soda Bread Recipe Substitutions and Variations

All-purpose flour: For a denser texture, substitute with whole wheat flour; for a gluten-free version, use gluten-free all-purpose flour.
Buttermilk: Combine 1 cup of milk and 1 tablespoon of lemon juice or vinegar, and allow it to sit for 5 minutes.
Butter: Use margarine or coconut oil in equal measure for a dairy-free alternative.
Substitute dried cranberries or chopped nuts for a different flavor and texture.

Pro Tips

1. Keep Ingredients Cold: Ensure that both the butter and the buttermilk are cold when you mix them into the dry ingredients. This helps create steam during baking, resulting in a tender and flaky texture.