Irish Soda Bread
This easy Irish soda bread recipe has a golden crust and soft, crumbly texture. No yeast needed. Just mix, bake, and enjoy with butter or soup!
If you’re looking for an easy, no-fuss bread recipe, this Irish soda bread might be just what you need. It’s a quick bread, which means no yeast, no kneading, and no long proofing times.
Just a few simple ingredients and a little mixing, and you’ll have a rustic loaf with a golden brown crust and a soft, slightly crumbly texture.
While I won’t claim this is a traditional Irish soda bread recipe, it’s a version that’s simple, delicious, and perfect for serving alongside soups, stews, or just with a little butter.
We love this bread with a bowl of Irish beef stew or fried cabbage.
What Makes Irish Soda Bread Unique?
Irish soda bread dates back to the 1800s when baking soda became widely available. Instead of yeast, the reaction between baking soda and buttermilk helps the dough rise, giving the bread its characteristic texture.
The traditional version was simple using flour, baking soda, salt, and buttermilk. Over time, variations popped up with additions like sugar, butter, raisins, and caraway seeds.
This particular version leans toward the Irish-American style. It has a touch of sweetness, a good amount of butter for richness, and optional raisins or caraway seeds for extra flavor. The buttermilk gives it a subtle tang, balancing everything out beautifully.
Tips for Making the Best Irish Soda Bread
- Handling the Dough: Soda bread dough is different from yeast dough. It’s much more like a biscuit dough. You don’t want to overwork it. Stir just until everything comes together to avoid a tough loaf.
- Scoring the Dough: Use a sharp knife to cut an “X” into the top before baking. This helps the bread cook evenly and gives it that classic look.
- Baking Pan Options: You can bake this on a baking sheet, in a cast iron skillet, or even a cake pan. Just make sure to grease or line it with parchment paper to prevent sticking.
- Checking for Doneness: The crust should be golden brown, and a toothpick inserted in the center should come out clean. If the top browns too quickly, tent the loaf loosely with aluminum foil.
- Cutting the Bread: Let the bread cool on a wire rack before slicing. Cutting too soon can make it gummy inside.
Things to Know When Making This Recipe for the First Time
The Dough is Sticky but Manageable: If your dough feels too wet, add a tablespoon of flour at a time until it becomes soft but not tacky.
Buttermilk is Key: Regular milk won’t react the same way with the baking soda. You’d need to make sour milk by adding some lemon juice or white vinegar to the milk.
It’s Best Fresh: This bread is best on the day it’s baked. If you’re making it ahead, reheating slices in a toaster or oven can help bring back some of its texture.
Customize to Taste: If you’re unsure about raisins or caraway seeds, try making a half-batch with and without to see which version you like best.
Storage
- Room Temperature: Once cooled, store the bread in an airtight container. It will stay fresh for about two days.
- Refrigeration: If you need to keep it longer, wrap it tightly and store it in the refrigerator for up to a week.
- Freezing: For long-term storage, wrap the loaf in plastic wrap and then in aluminum foil before freezing. It will keep for up to two months. To thaw, leave it at room temperature or warm it in the oven for a few minutes.
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Ingredients
- 4 cups all-purpose flour
- ⅓ cup granulated sugar, use less for a less sweet bread
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, cold, cubed
- 1 cup raisins, optional
- 1 tablespoon caraway seeds, optional
- 1 ⅓ cups buttermilk, (See note)
Instructions
- Preheat the oven to 350℉ (175℃). Grease a baking sheet or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.4 cups all-purpose flour⅓ cup granulated sugar1 teaspoon baking soda1 teaspoon salt
- Cut in the butter using a pastry cutter, two forks, or your hands until the mixture resembles coarse cornmeal.¾ cup unsalted butter
- Stir in the raisins and caraway seeds if using.1 cup raisins1 tablespoon caraway seeds
- Slowly add the buttermilk, stirring until a stiff dough forms. If the dough is too sticky, add one to two tablespoons of flour.1 ⅓ cups buttermilk
- Form the dough into a round loaf and place it on the prepared baking sheet.
- Use a sharp knife to score an “X” on top of the dough.
- Bake for 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Transfer the bread to a wire rack and let it cool completely before slicing.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice (1/16) of bread. Actual calories will vary.
- Handling the Dough: Soda bread dough is more like biscuit dough. Avoid overmixing and stir just until combined. The dough will be slightly tacky.
- Buttermilk Substitute: Make sour milk by adding 1 tablespoon plus 1 teaspoon of lemon juice or white vinegar to the milk. Let it sit for 5–10 minutes until slightly thickened and curdled.
- Baking Pan Options: You can use a baking sheet, cast iron skillet, or cake pan. Make sure to grease or line it with parchment paper to prevent sticking.
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Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Wrap tightly and refrigerate for up to 1 week.
- Freezing: Wrap in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature or warm in the oven.