Fresh Irish Soda Bread Recipe
Fresh Irish Soda Bread is a round, quick bread recipe. Easy to prepare, it’s made with buttermilk. currants or raisins–no yeast or kneading!
This soda bread is especially biscuit-like—it has a compact and moist crumb that pairs perfectly with Irish butter and fruit preserves.
Fresh Irish Soda Bread
This Fresh Irish Soda Bread Recipe is perfect St. Patrick’s Day!
Given that we are an Irish family, this Irish Soda Bread Recipe could be served year round, but it isn’t.
Why we love this recipe
- We love any kind of Irish bread for a traditional St. Patrick’s Day dinner.
- The bread is crusty, hearty, and so good.
- Our dinner guests love this recipe!
What is soda bread?
Soda bread is a dense, unleavened bread made with flour, buttermilk, salt, sugar, and baking soda, instead of yeast.
We add butter and currants (or raisins), and an egg for the top!
Simple ingredients for Irish Soda Bread
- All-purpose flour
- White sugar
- Salt
- Baking soda
- Butter
- Currants: or you can use raisins, but we love currants
- Egg
- Buttermilk
How do you make Fresh Soda Bread?
- Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
- Using a pastry cutter or potato masher, work the chilled butter into flour mixture until it resembles coarse meal, then stir in raisins.
- Create a well in the center of the flour, then add in the beaten egg and buttermilk. Mix into the dough with a wooden spoon until dough is stiff and can no longer be stirred.
- Dust hands with flour, then gently knead dough in the bowl until it forms a rough ball. Transfer dough to a floured surface and shape into a round loaf—try to make it as smooth as possible, with minimal cracks.
- Transfer dough to a large, lightly greased baking sheet. Using a serrated knife, score the top of the loaf about 1⁄4’’ deep in an “X”.
- Transfer to oven and bake on the center rack until bread is golden!
- Allow bread to cool slightly after baking.
How do you serve Irish soda bread?
Some traditional recipes use caraway seeds (we opt to not use caraway). The “soda” in the name comes from the baking soda that the Irish used to leaven it. This recipe has no yeast and and no kneading! Which is why it’s easy to prepare!
How do you eat Irish Soda Bread?
To serve Irish Soda Bread, cut it into slices and serve it warm. Spread some Kerrygold Irish butter and some jam over the bread.
You can also serve Irish Soda Bread with a Irish Beef & Lamb Stew, and dip the bread in it.
How long can you keep Irish Soda Bread?
- Wrap the bread and store for 3-4 days.
- You can freeze the bread for 2-3 months.
Scoring the top of the bread with an X is an old Irish tradition, often said to ward off the devil and protect the household.
ENJOY!
Irish recipes to try:
We save most Irish dishes for the month of March! You may want to try some of our favorite Irish dishes:
Of course, this Soda Bread recipe!
Irish Dark and White Bread Pudding
Get the Recipe:
Irish Soda Bread Recipe
Ingredients
- 4 cups flour
- 1 ½ Tbsp. white sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 4 Tbsp. butter, cold
- 1 cup currants or 3/4 cup raisins
- 1 egg, lightly beaten
- 1 ½ - 2 cups buttermilk
Instructions
- Preheat oven to 425°.
- Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.
- Using a pastry cutter or potato masher, work the chilled butter into flour mixture until it resembles coarse meal, then stir in raisins.
- Create a well in the center of the flour, then add in the beaten egg and buttermilk. Mix into the dough with a wooden spoon until dough is stiff and can no longer be stirred.
- Dust hands with flour, then gently knead dough in the bowl until it forms a rough ball. Transfer dough to a floured surface and shape into a round loaf—try to make it as smooth as possible, with minimal cracks.
- Transfer dough to a large, lightly greased baking sheet. Using a serrated knife, score the top of the loaf about 1⁄4’’ deep in an "X".
- Transfer to oven and bake on the center rack until bread is golden—40-45 minutes. Allow bread to cool slightly after baking.
- Serve warm or at room temperature, with butter and fruit preserves.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
