Grandma’s Irish Soda Bread in the Pressure Cooker
This Irish soda bread is tender and flaky, cooked quickly in a pressure cooker for a warm and comforting experience.
Equipment
- 1 Pressure cooker
- 1 Oven
- 1 Baking sheet lined with parchment paper
Ingredients
Main ingredients
- 1 and ¾ cups Buttermilk This is the secret to the tang and rise
- 1 Large egg optional but adds some richness
- 4 and ¼ cups All-purpose flour Make sure to spoon and level for accuracy
- 3 tablespoons Granulated sugar to give just a hint of sweetness
- 1 teaspoon Baking soda The key leavening agent for your soda bread
- 1 teaspoon Salt Balances the flavors and brings out the sweetness
- 5 tablespoons Unsalted butter cold and cubed, makes the crumb tender
- 1 cup Raisins Optional: For those who like little bursts of sweetness
Instructions
Instructions
- Get your pressure cooker ready and start preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper so the bread doesn’t stick.
- In a big bowl, whisk the flour, sugar, baking soda, and salt. Make sure everything’s mixed nice and even.
- Toss in the cold, cubed butter and rub it into the flour mix with your fingertips until it looks like coarse crumbs.
- Make a hole in the center and pour in the buttermilk and egg if you’re using it. Mix just until it’s combined but don’t overwork it. Fold in raisins if you decided to go that route.
- Dust your counter with flour and turn the dough out. Knead gently for just about 30 seconds to bring it together.
- Shape your dough into a round loaf and put it on the lined baking sheet. Score a deep 'X' on top. Slide it into the oven and bake for about 30 minutes.
Notes
Serve warm with spread of butter or jam. Store leftover bread tightly wrapped or freeze slices for later use.