Irish Soda Bread
Irish soda bread is a quick bread which means it does not need yeast to rise. Instead it is made with baking soda and buttermilk which produces a chemical reaction that causes the bread to rise. You can enjoy this sweet and tender bread in less than an hour from start to finish. Originally this bread had only four ingredients: flour, salt, an acid, and the baking soda. Soured milk was the acid most commonly used back in the day so if you don’t have buttermilk on hand the milk can be soured with lemon juice or vinegar instead.
My recipe has been perfected to include a little sugar for sweetness and butter for tenderness. Raisens, dried cranberries, rosemary or caraway seeds can be added for flavor. The crust is golden and crunchy with an amazing dense, soft center that I like to fill with golden raisens. This recipe came from an old church cookbook with some nostalgic instructions that are included in the recipe. It is the perfect accompaniment to Irish stew or can be slathered with butter and honey for breakfast. A great bread to make for any occasion.
What ingredients do I need to make Irish Soda Bread?
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3 tbsp sugar
- 1 tsp salt
- 3 tbsp unsalted cold butter
- 1 cup buttermilk (if you don’t have buttermilk sour 1 cup of whole or 2% milk with a tablespoon of white vinegar or lemon juice and let it sit for a couple of minutes to sour)
- 2/3 cup golden raisens (may also use regular raisens, dried cranberries or other dried fruit), optional
How to make Irish Soda Bread:
- Preheat oven to 350 degrees and lightly butter a cast iron skillet on the bottom. Alternately you can line a cookie sheet with parchment paper or use a silicone baking mat.
- Whisk the flour, baking powder, baking soda, salt and sugar together into a large bowl.
- Using two forks or a pastry blender cut the cold butter into the dry ingredients until the butter is pea sized.
- Make a well in the center of the dry mixture and pour the buttermilk in the well.
- Mix the ingredients together to make a soft dough but don’t overmix. The dough will be a little sticky and look “shaggy” in texture. Gently fold the raisens into the dough.
- Turn dough out onto a lightly floured surface and knead gently no more than 8 times. While you are kneading the dough try reciting one verse of “Mother Machree” for fun. The verse goes “I kiss the dear fingers so toil worn for me. Oh God bless you Mother Machree.”
- Shape dough into a ball, and place in a lightly buttered cast iron skillet, then with a sharp knife “slash the bloomin’ thing” twice so you make an X in the top of the loaf. You can use a bench scraper to form the X in the top of the dough instead of a knife. Slashing the top of the loaf helps to vent it allowing an even rise and can also makes the bread more decorative.
- Bake at 350 degrees for 30 minutes.
- Let the loaf cool for at least 30 minutes before eating.
Notes:
- Bread will stay fresh and delicious for about 2-3 days.
- You can freeze the loaf or individual slices of bread in a freezer safe container for up to 3 months.
- Optional add-in ideas: Grated cheese, green onion, bacon, rosemary or dill, or dried fruit. Whole oats can be sprinkled on top of the loaf before baking. Try brushing with butter and sprinkling sugar on top before baking for a sweet treat!
Other delicious bread recipes to try:
- Best Cranberry Orange Bread
- No Knead French Bread
- Blueberry Streusel Sweet Bread
- Zucchini Bread With Pineapple
- Fluffy Cinnamon Rolls
Irish Soda Bread
Irish soda bread is an easy to make quick bread that is sweet and delicious. Ready to eat in less than an hour without kneading.
Equipment
- 1 Cast iron skillet Parchment lined cookie sheet, or silicone mat
- Bench scraper or sharp knife
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3 tbsp sugar
- 1 tsp salt
- 3 tbsp cold unsalted butter
- 1 cup buttermilk (if you don't have buttermilk sour 1 cup of whole or 2% milk with a tablespoon of white vinegar or lemon juice and let it sit for a couple of minutes to sour)
- 2/3 cup golden raisens (may also use regular raisens, dried cranberries or other dried fruit), optional
Instructions
- Preheat oven to 350 degrees and lightly butter a cast iron skillet on the bottom. Alternately you can line a cookie sheet with parchment paper or use a silicone baking mat.
- Whisk the flour, baking powder, baking soda, salt and sugar together into a large bowl.
- Using two forks or a pastry blender cut the cold butter into the dry ingredients until the butter is pea sized.
- Make a well in the center of the dry mixture and pour the buttermilk in the well.
- Mix the ingredients together with a wooden spoon to make a soft dough but don't overmix. The dough will be a little sticky and look "shaggy" in texture. Gently fold the raisens into the dough.
- Turn dough out onto a lightly floured surface and knead gently no more than 8 times. While you are kneading the dough try reciting one verse of "Mother Machree" for fun. The verse goes "I kiss the dear fingers so toil worn for me. Oh God bless you Mother Machree."
- Shape dough into a ball, and place in a lightly buttered cast iron skillet, then with a sharp knife "slash the bloomin' thing" twice so you make an X in the top of the loaf. You can use a bench scraper to form the X in the top of the dough instead of a knife. Slashing the top of the loaf helps to vent it allowing an even rise and can also makes the bread more decorative.
- Bake at 350 degrees for 30 minutes. Let the loaf cool for at least 30 minutes before eating.
- NOTES: *Bread will stay fresh and delicious for about 2-3 days. *You can freeze the loaf or individual slices of bread in a freezer safe container for up to 3 months. *Optional add-in ideas: Grated cheese, green onion, bacon, rosemary or dill, or dried fruit. Whole oats can be sprinkled on top of the loaf before baking. Try brushing with butter and sprinkling sugar on top before baking for a sweet treat!