Irish Soda Bread Recipe
Bring the comforting taste of tradition to your table with this Irish Soda Bread Recipe. Rustic, quick, and beautifully golden, it pairs perfectly with a cup of tea or hearty stew.
This Irish Soda Bread Recipe creates a tender loaf with a biscuit-like crumb that’s ready in just over an hour. No kneading, no waiting—just simple, satisfying homemade bread.
Essential Ingredients for Irish Soda Bread
- All-purpose flour – Provides the structure and hearty base for the bread.
- Granulated sugar – Adds a subtle sweetness that balances the savory notes.
- Sea salt – Enhances flavor and brings out the bread’s rustic charm.
- Baking soda – The star leavening agent that makes the bread rise without yeast.
- Cold unsalted butter – Adds richness and keeps the crumb tender and flaky.
- Lowfat buttermilk or kefir – Reacts with the baking soda for lift and tangy flavor.
- Large egg – Binds the dough and enriches the texture.
- Raisins or dried cranberries – Optional, but add delightful bursts of sweetness.
How to Make This Irish Soda Bread Recipe
Start by preheating your oven and greasing your cast iron skillet generously with butter. Combine your dry ingredients—flour, sugar, salt, and baking soda—in a large bowl. Cut in cold butter using your fingertips until the mixture resembles coarse crumbs. Stir in raisins or dried cranberries, if using, to add a hint of sweetness.
In a separate measuring cup, whisk together cold buttermilk and egg until well blended. Pour this mixture into your dry ingredients and gently mix with a wooden spoon until the dough just comes together. Lightly dust your counter with flour, turn out the dough, and shape it gently into a round loaf—handle it minimally to keep it tender.
Place your loaf into the prepared skillet and score a deep “X” across the top. Bake until golden brown and hollow-sounding when tapped. Allow to cool on a wire rack before slicing into its warm, crumbly goodness.
Tips & Simple Variations for Perfect Irish Soda Bread
For a softer crumb, always use cold butter and buttermilk straight from the fridge—this helps create those tender pockets inside the loaf. Avoid overworking the dough; a quick, gentle hand ensures your bread stays light instead of dense. If you’d like a more savory version, skip the raisins and stir in a handful of sharp cheddar and fresh chives for a cheesy twist. For extra crunch, sprinkle rolled oats over the scored top before baking.
Storing Leftover Irish Soda Bread
Keep your Irish Soda Bread fresh by storing it in an airtight container at room temperature for up to two days. For longer storage, wrap the loaf tightly in plastic wrap and refrigerate it for up to a week. To reheat, simply warm slices in a toaster or oven until just heated through—never microwave it, as it can make the texture rubbery. You can also freeze slices for up to three months; just thaw overnight and toast before serving.
This classic Irish Soda Bread Recipe is your invitation to enjoy homemade bread that’s fuss-free yet deeply satisfying. Slather a warm slice with butter and enjoy every crumb!
Irish Soda Bread Recipe
Ingredients
- 1 cup raisins or dried cranberries optional
- 4 cups all-purpose flour plus an additional 1/4 cup for dusting
- 1 tsp sea salt
- 1 large cold egg
- 6 Tbsp cold unsalted butter plus 1/2 Tbsp for greasing the skillet
- 1 tsp baking soda
- 1 3/4 cups cold low-fat buttermilk or kefir
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 375°F and generously grease a 10-inch cast-iron skillet using 1/2 tablespoon of butter. In a spacious mixing bowl, combine the flour, granulated sugar, sea salt, and baking soda, whisking until evenly distributed. Cut the cold butter into small cubes, then, using your fingertips, blend the butter into the dry mixture until it resembles coarse crumbs; fold in the raisins or cranberries, ensuring they are evenly dispersed and separated. Form a well in the center of the dry ingredients. In a separate measuring jug, whisk together the cold buttermilk and egg until smooth, then pour this mixture into the flour blend. Using a wooden spoon, stir gently just until the dough begins to come together; avoid overworking it. Turn the dough onto a lightly floured surface, and with floured hands, shape it into a rustic round loaf, handling it as little as possible to maintain tenderness. If the dough feels excessively sticky, sprinkle lightly with extra flour. Position the formed loaf into the prepared skillet and, with a sharp knife, score a large, deep ‘X’ across the top. Bake on the middle rack for 50–55 minutes, or until the bread sounds hollow when tapped on its base. Remove the loaf from the skillet and place it on a wire rack to cool. For best texture and flavor, enjoy within two days, storing any remaining slices refrigerated for up to one week.
