Hazelnut Free Classic Irish Soda Bread

There is something deeply satisfying about a loaf of bread that comes together with just four ingredients and no yeast, no proofing, and no fuss. The cold buttermilk reacts with the baking soda to give this rustic round its lift, producing a dense yet tender crumb with a beautifully crackled, golden crust. That signature cross scored across the top isn't just for looks — it helps the heat reach the center so every slice bakes through evenly. For anyone navigating tree nut allergies, store-bought breads can be a minefield of shared equipment warnings and ambiguous labeling, but this one is made entirely from pantry staples with zero risk of hidden hazelnut oils or cross-contact surprises. The cast iron skillet option gives the bottom crust an extra-crisp finish that is genuinely hard to beat. Let it rest before you slice — the crumb tightens up as it cools and the texture is so much better for it. Serve it warm with butter, alongside a bowl of soup, or just torn straight from the loaf.

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