Irish Soda Bread with Yogurt
Homemade Fluffy, Soft and Moist Irish Soda Bread
My Irish Soda Bread is a bit of an anomaly, as many typically use buttermilk. For my recipe I use yougurt – typically because I seem to always have this on hand, and I don’t want to go out to by milk to make buttermilk or buy buttermilk. The end result is a super moist light interior and crispt and crunchy exterior Irish Soda bread.
- 3 cups all purpose flour
- ¼ cup rolled oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ⅓ cup of cold butter
- 1 egg
- ¼ cup oil
- 1⅓ cups yogurt, full fat plain yogurt
- Preheat oven to 425 and line a baking sheet with parchment paper.
- Place flour, oats, salt, baking soda and sugar into a bowl and stir to fully combine. Add butter and cut into the flour mixture until it resembles coarse crumbs.
- Combine egg, oil and yogurt into a bowl and stir to fully combine.
- Make a well into the flour and pour in yogurt. Using a wooden spoon stir gently until dough begins to form. Using your hands gently bring dough together to form a ball and place onto parchment lined baking sheet.
- Form dough out into a round shape and slightly flatten the top so the round is about 2 inches thick. Using a knife cut a cross into the top about an inch deep.
- Bake at 425 for 25 minutes then reduce heat to 400 and continue baking for an additional 30 to 45 minutes. Remove from oven and place bread on a cooling rack to cool completely.
- Serve with butter and jam or eat with your favorite stew!