Grandma’s Irish Soda Bread

 Welcome to my favorite Irish Soda Bread recipe. I shared this no yeast bread recipe on my blog a few years ago and decided to revisit with fresh new pictures and a video tutorial. This recipe is my grandmother’s. She passed away in 2011, 2 weeks before I started this food blog. I dedicated my 1st cookbook to her. Full of energy and the creator of the best homemade pie crust on earth, she would be in her 90s today. St. Patrick’s Day is her birthday.

Does the thought of homemade bread send you running for the hills? Sometimes homemade bread feels daunting, but you’re in luck today. Irish soda bread is a quick bread made with baking soda, not yeast. Like my easy no yeast bread, this is a shortcut bread that doesn’t skimp on flavor. (If you want a yeast bread, I recommend my sandwich bread recipe!)

Ingredients

 1 and 3/4 cups (420ml) buttermilk*

1 large egg (optional, see note)

4 and 1/4 cups (515g) all-purpose flour (spoon & leveled), plus more for your hands and counter

3 Tablespoons (38g) granulated sugar

1 teaspoon baking soda

1 teaspoon salt

5 Tablespoons (70g) unsalted butter, cold and cubed*

optional: 1 cup (150g) raisins

Instructions

Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.

Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

Baileys & Coffee Cupcakes

 Ever since I published these Guinness cupcakes last year, readers have asked for a variation made with Baileys Irish Cream. It’s been a couple years since I picked up a bottle of Baileys, so I was excited to put the delicious Irish cream liqueur to use in my kitchen.

Baileys Original Irish Cream is made with Irish dairy cream and Irish whiskey. It has a smooth richness and sharp flavor and is often enjoyed on ice, with coffee, or even in Baileys chocolate martinis (those are so good!). These cupcakes would be fun for St. Patrick’s Day, but they really don’t require a special occasion. Give them a try whenever you want to make an irresistible cupcake for the Baileys lover in your life.

Ingredients

1 and 3/4 cups (210g) cake flour* (spoon & leveled)

2 teaspoons espresso powder*

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

3 large egg whites, at room temperature*

1 and 1/2 teaspoons pure vanilla extract

1/3 cup (80g) sour cream or plain yogurt, at room temperature

1/4 cup (60ml) strong black coffee, cooled to room temperature*

1/3 cup (80ml) Baileys Irish Cream*

Baileys Coffee Buttercream

1 cup (230g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

1/2 teaspoon espresso powder (optional)

3 Tablespoons (45ml) Baileys Irish Cream

1 and 1/2 Tablespoons strong black coffee, cooled to room temperature

pinch of salt

optional for garnish: chocolate sprinkles

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

For the cupcakes: Whisk the cake flour, espresso powder, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coffee then the Baileys. Beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps in the bottom of the bowl.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of Baileys if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add and recommend 1/8 teaspoon salt.)

Frost cooled cupcakes and top with sprinkles, if desired. I used Ateco 808 piping tip. Cover and store leftover cupcakes in the refrigerator for up to 5 days.