Irish Soda Bread

VideoSt. Patrick's DayBakingIrishSoda Bread

Quick and easy Irish soda bread recipe with flour, baking soda, salt, buttermilk, raisins, an egg, and a touch of sugar.

Photography Credit: Elise Bauer

It appears everyone has their favorite Irish soda bread recipe. Some with caraway seeds, some with raisins, some with both, some with neither.

The essential ingredients in a traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread’s leavening. This leavening from buttermilk and baking soda is what gives the bread its name, “soda bread.”

VIDEO! How to Make Irish Soda Bread

Why the cross in the center?

Why the cross in the center? Scoring the dough will help the heat reach the center of the loaf while baking.

Ingredients for Irish Soda Bread

This soda bread is a slightly fancied up Americanized version of the Irish classic, with a little butter, sugar, an egg, and some currants or raisins added to the base. You can bake it in a cast iron frying pan (now that’s traditional!) or an a regular baking sheet.

You can also make a simpler version without eggs or currants, but with some caraway seeds, or you could turn your soda bread dough into biscuits.

how Irish soda bread is made

How long does Irish soda bread last?

How long does Irish soda bread last? Soda bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted. Keep it wrapped in plastic wrap or foil.

That said, you can make it ahead and freeze it (let it cool to room temperature first). Wrap it tightly first in plastic wrap, then aluminum foil. It will last up to 2 months frozen.

More Ideas for Irish Soda Bread

How to make Irish soda bread

Irish Soda Bread Recipe

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Makes one loaf

Ingredients

  • 4 to 4 1/2 cups flour
  • 1 Tbsp sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 Tbsp butter
  • 1 cup currants or raisins
  • 1 large egg, lightly beaten
  • 1 3/4 cups buttermilk

Method

1 Whisk together flour, sugar, salt, baking soda: Preheat oven to 425°F. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

2 Work the butter into the flour, add currants or raisins: Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.

3 Make a well, mix in buttermilk, egg: Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.

4 Lightly knead dough and form dough mound: Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!

Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).

You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

5 Score with an X: Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).

Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.

6 Bake: Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)

Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Be sure to put a pot holder over it.

7 Let cool a few minutes: Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly.

Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

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Adapted from Saveur Magazine.

Links:

Oatmeal Soda Bread here on Simply Recipes

Caraway Soda Bread here on Simply Recipes

Blasphemous Bread from Deb of Smitten Kitchen

Wikipedia on Soda Bread

What?! Nothing Irish about Irish soda bread? - an Epicurious interview with chef and teacher Rory O'Connell

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

228 Comments / Reviews

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Did you make it? Rate it!

  1. Diane

    My go to recipe every year! My children love to bake this with me!

    Thank you again for another great recipe!

    xxxxxyyyyy

  2. mary

    WooYeeee,,,,,I just finished making it..Wonderful and I cooked it on top a woodstove…..I took about 50min. and just added rasins. Had to turn it over but it looks just like the picture, next time I think I’ll add jalapenos and cheese……but the taste is incredible…..
    Thank you so MUCH!
    Many Blessing

    xxxxxyyyyy

  3. Evelyn Egan

    Everyone loved it. I am not a baker, but it was easy to make and delicious.

    xxxxxyyyyy

  4. Jenny

    Would whole wheat pastry flour work for this recipe?

    Show Replies (1)
  5. Jim

    I’m not a good baker. I love this simple recipe. I used only one teaspoon of sugar and no raisins or other goodies. I love the taste but my loaf was very dense; “packy”. It didn’t spread out or flatten at all in the oven. I used one teaspoon of salt and one soda. I think next time I’ll try two teaspoons of soda to give the inside additional “lift”. Hoping this modification produces a slightly lighter loaf.

    I’d love any advice or opinions. God bless all.

    – Jim

    Show Replies (1)
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