Irish Soda Bread Recipe

That first hiss from the cooker tells you something good is happening

That first hiss from your pressure cooker tells you something good is happening. You feel that steam building up, pressure build working its charm inside like it’s getting ready to surprise you. It gives you a little thrill, kinda like the countdown before opening a gift.

It happens fast, the sealing ring locking everything in tight, locking all those flavors and moisture inside. You watch the timer, feeling your mouth water just thinking about the bread you’re about to pull out.

You know this ain’t just any bread. Irish soda bread with its warm crust, the soft crumb inside, and that little touch of sweetness from the currants if you’re feelin’ fancy. It’s pretty darn perfect for when you want something real tasty but in a hurry.

The Truth About Fast Tender Results

• Pressure cooking traps moisture perfectly so your bread turns out tender, not dry.
• Quick release of the pressure stops the cooking right on time so you don’t end up with a tough crust.
• Natural release lets the bread rest and settle for a perfect texture.
• Sealing ring keeps all the flavors and steam right where they need to be during cooking.
• Pressure build inside means even cooking all around for bread that’s done just right.
• You don’t gotta babysit the oven, your cooker does the work while you chill.

All the Pieces for This Meal

• 4 cups (510 g) all-purpose flour (or switch to whole grain if you want a heartier texture)
• 2 teaspoons (12 g) Diamond Crystal kosher salt to brighten the bread’s flavor
• 1 tablespoon (13 g) sugar to add just a hint of sweetness
• 1 teaspoon (5 g) baking soda for that classic soda bread rise
• 1 cup dried currants, optional but hey, they bring a little zip
• 1 egg to bind it all together nice and easy
• 1¾ cups (410 g) buttermilk, helps with tender crumb and tang
• 2 tablespoons melted butter that’s gonna give a rich moistness inside
• Room temperature butter for greasing up
• Flour for dusting your surface when you knead

Walking Through Every Single Move

First thing, preheat your oven to 425°F (220°C). We are gonna give this bread a nice crusty finish after pressure cooking.

Grab a big bowl and toss in your flour, salt, sugar, and baking soda. Stir it up so it’s all mixed well.

Next make a well right in the middle and crack in your egg. Pour the buttermilk in too and mix it all up until just combined. Don’t overdo it, you want it a bit shaggy.

Add in the melted butter and currants if you fancy them. Fold those in gently so you still have some texture.

Lightly flour your surface. Dump the dough out and knead it for about a minute, just enough to bring it all together.

Shape your dough into a nice round loaf. Place it on a parchment-lined baking sheet. This dough's gonna slide around less.

Take a sharp knife and cut a deep cross on top of the dough. This is old school but it works real good for soda bread.

Pop it into the oven and bake for about 30 minutes or until it’s golden and a toothpick comes out clean. Let it cool on a wire rack before slicing so you don’t squish that lovely crumb.

Smart Shortcuts for Busy Days

You can mix the dry ingredients the night before and keep them in an airtight container. Next day just add your wet stuff and you’re good to go.

Store your buttermilk in a jar with a spoon of lemon juice if you ain’t got buttermilk. Let it rest while you prep other ingredients.

Use quick release on the pressure cooker so you skip waiting forever but still keep a soft bread texture.

The Flavor Experience Waiting for You

When you break into this bread you notice a warm buttery scent that kinda hugs you like a cozy blanket. It’s comforting and the currants sneak in with a little burst of sweetness here and there.

The texture is soft inside with a tender crumb that melts in your mouth. The crust’s got a nice snap and just enough chew to satisfy without being tough.

You can enjoy it plain or with some jam or butter slathered on top. Somehow it feels like a little treat every time you grab a slice.

Making It Last All Week Long

Wrap the cooled bread tight in plastic wrap or put it in a bread box to keep it fresh on your countertop for a few days.

If you wanna keep it longer, slice and freeze it in a ziplock bag. Just pop slices in the toaster whenever you want.

Got leftovers? Toast up slices and use them for croutons or bread pudding. It’s a great way to enjoy your bread even after a few days.

Common Questions and Real Answers

• Can I make this bread gluten-free? This recipe calls for regular flour so gluten-free would need a suitable flour blend. It can work but texture might change a bit.
• Do I have to use currants? Nope. Currants are optional but they do add a nice sweet pop. You can leave ’em out or add raisins instead.
• What if I don’t have buttermilk? You can make your own by stirring a tablespoon of lemon juice or vinegar into your milk. Let it sit 5 minutes before using.
• Can I skip the pressure cooker step? This recipe finishes in the oven after shaping. The pressure cooker mention helps with quick cooking techniques but is optional if you prefer traditional baking.
• How do I know when the bread’s done? The bread should be golden brown on top and a toothpick inserted in the center comes out clean. That’s your go-to test.
• What kinda butter should I use? Room temperature butter is best for greasing and melted butter blends in the dough for moisture and flavor.