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Irish Soda Bread

Featured in Delicious Homemade Bread and Muffin Recipes.

This easy-to-make Irish soda bread mixes up with flour, soda, buttermilk, and currants, creating a quick bread that doesn’t need yeast. You’ll have a soft crumb and golden crust in under an hour!

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Updated on Tue, 18 Mar 2025 20:53:09 GMT
A loaf of golden brown bread with raisins sliced open on a wooden board, next to a small butter knife and a glass of milk. Pin it
A loaf of golden brown bread with raisins sliced open on a wooden board, next to a small butter knife and a glass of milk. | chefmelt.com

I get so excited making Irish Soda Bread because it's incredibly easy but gives such amazing results. This bread doesn't need yeast or hours of waiting - you just mix flour, baking soda, buttermilk and a few extra goodies. I've added butter, sugar, eggs and juicy raisins to make mine extra tasty. The coolest thing? You'll be enjoying a hot, fragrant loaf in less than an hour.

The Purpose Behind That Signature Cut

When I started making soda bread, I figured the cross cut was purely decorative, but it's actually super practical. The deep slash lets heat travel right to the middle for even baking. It also gives the bread plenty of space to expand into that beautiful round dome we want.

Essential Components

  • Flour: Just grab regular all purpose flour - nothing fancy needed here.
  • Baking Soda: This creates the rise when it interacts with buttermilk.
  • Salt: A small amount brings out all the other flavors.
  • Buttermilk: This gives that soft texture and slight tangy taste.
  • Butter: Adds wonderful richness and flavor.
  • Sugar: A small amount for gentle sweetness.
  • Egg: Provides structure and makes everything richer.
  • Raisins or Currants: These sweet bits are wonderful but you can skip them if you want.

Simple Preparation Guide

Get Everything Ready
Start by heating your oven to 375°F. I prefer using a cast iron pan but a lightly greased baking sheet works fine too.
Combine Dry Stuff
Stir flour, baking soda, salt and sugar together, then rub in cold butter until you see small crumbs forming.
Mix In Wet Stuff
Add your buttermilk and egg, stir just enough to combine, then gently mix in the raisins if you're using them.
Form and Cut
Put your dough on a floured counter, form it into a circle, then cut a deep cross all the way across the top.
Cook
Stick it in the oven for around 35-45 minutes until it's golden brown and sounds empty when tapped underneath. Let it cool slightly before cutting.

Tricks for Amazing Soda Bread

  • Go Easy on Mixing: Gentle mixing keeps your bread soft and tasty.
  • Butter Should Be Cold: This creates tiny pockets that make your bread extra nice.
  • Test If It's Done: Tap the bottom - if it sounds hollow, you're good to go.
  • Eat It Soon: This bread tastes best warm from the oven with butter melting on top.
A freshly baked loaf of bread with raisins sits on a dark wooden plate, showcasing a golden-brown crust and a soft interior. Pin it
A freshly baked loaf of bread with raisins sits on a dark wooden plate, showcasing a golden-brown crust and a soft interior. | chefmelt.com

Keeping It Fresh

Wrap your soda bread tightly and keep it at room temp - try to finish it within a couple days. Want to save it longer? Cool it completely, wrap it really well and pop it in the freezer where it'll last about two months. When you want some, just thaw it out and warm it in the oven for a bit.

Traditional Roots

I find it fascinating how this bread started as a basic four-ingredient solution in Ireland when times were tough. These days we might add extra ingredients for flavor, but the core idea stays the same - quick, straightforward and totally yummy. It's comfort food that links us to bakers from long ago.

Frequently Asked Questions

→ Why make cuts on top?

It allows the heat to cook the bread evenly inside and gives it that unique look.

→ How does the bread rise?

The baking soda and buttermilk work together to create bubbles, so no yeast is required.

→ What can replace buttermilk?

Though buttermilk gives the best taste, regular milk with a squeeze of lemon juice works too.

→ Why keep the dough messy?

If you knead it too much, the bread turns chewy. Minimal handling keeps it soft.

→ Is cast iron essential?

It adds a crispy crust, but a regular baking sheet does just fine too.

Irish Soda Bread

A classic and simple Irish bread with buttermilk and currants that skips yeast and rises in no time.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Breads and Muffins

Difficulty: Intermediate

Cuisine: Irish

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 teaspoon of baking soda.
02 A large egg, whisked.
03 1 tablespoon of sugar.
04 About 4 to 4 1/2 cups of all-purpose flour.
05 1 cup of raisins or currants.
06 4 tablespoons of softened butter.
07 1 teaspoon of salt.
08 1 3/4 cups of buttermilk.

Instructions

Step 01

Set your oven to 425°F and move the rack to the middle position so your loaf bakes evenly.

Step 02

In a big bowl, stir together the flour, baking soda, sugar, and salt until everything’s blended.

Step 03

Rub softened butter into the flour mixture with your fingers until it looks crumbly like breadcrumbs.

Step 04

Toss the raisins or currants into the buttery flour mix, making sure they’re spread out evenly.

Step 05

Make a hole in the center of your dry ingredients to pour the wet stuff into.

Step 06

Pour whisked egg and buttermilk into the hole, stirring with a wooden spoon until the mixture gets too thick to stir.

Step 07

Flour your hands lightly and gather the mixture into a rough, soft ball without kneading it too much.

Step 08

If the dough feels too sticky, sprinkle in a bit more flour until it’s easier to handle but still moist.

Step 09

Move the dough to a floured surface and pat it gently into a rounded loaf shape. Be careful not to over-handle it.

Step 10

Grease a cast iron pan or baking tray, then place the formed loaf on it.

Step 11

Use a serrated knife to cut a deep X across the top so the heat can move through evenly.

Step 12

Pop it in the oven and bake for 35 to 45 minutes until it’s golden brown and sounds hollow when tapped.

Step 13

If the top gets too brown before it’s done, carefully cover it with some foil.

Step 14

Stick a skewer into the middle of the loaf to check if it’s ready. It should come out clean if it’s done inside.

Step 15

Let the loaf rest in its pan for 5-10 minutes, then transfer it to a rack to cool down before serving.

Notes

  1. Quick to prepare.
  2. Uses a timeless method.
  3. No yeast required.
  4. Tastes best when freshly made.

Tools You'll Need

  • Mixing bowl (big size).
  • A knife with a serrated edge.
  • Wooden spoon.
  • Cast iron pan or baking tray.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Contains wheat (flour).
  • Dairy products (butter and buttermilk) included.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 263
  • Total Fat: 5 g
  • Total Carbohydrate: 47 g
  • Protein: 7 g