Irish Soda Bread Clara quick dinners

Irish Soda Bread is a traditional quick bread made without yeast, relying instead on baking soda and buttermilk for leavening. With a dense, yet tender crumb and a rustic golden crust, this bread is simple, hearty, and perfect for everything from breakfast to dinner.

Why You’ll Love This Recipe

This Irish Soda Bread recipe is incredibly easy to make—no kneading, no rising, and no yeast involved. It comes together with just a handful of basic ingredients and bakes up with a beautifully crisp crust and a slightly tangy, soft interior. Whether served warm with butter, alongside soup or stew, or toasted with jam, this bread is a comforting, no-fuss addition to any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking soda
• Salt
• Unsalted butter (cold and cubed)
• Buttermilk
• Egg (optional, for extra richness)
• Raisins or currants (optional)

directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast iron skillet.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the buttermilk (and egg, if using) until just combined. The dough will be sticky.
5. If using raisins or currants, fold them in gently at this stage.
6. Turn the dough onto a lightly floured surface and shape into a round loaf.
7. Transfer the dough to the prepared baking sheet or skillet.
8. Use a sharp knife to score a deep “X” across the top of the loaf.
9. Bake for 3545 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
10. Cool on a wire rack for at least 1015 minutes before slicing.

Servings and timing

Servings: 810 slices
Prep time: 10 minutes
Bake time: 3545 minutes
Total time: About 5055 minutes

Variations

• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Savory Herb: Add chopped fresh herbs and shredded cheese for a savory twist.
• No Egg: Omit the egg for a more traditional Irish version.
• Sweetened: Increase the sugar slightly and add orange zest for a sweet breakfast bread.
• Mini Loaves: Divide the dough into smaller rounds and reduce the baking time.

storage/reheating

Store leftover Irish Soda Bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, slice and warm in a toaster or oven until lightly crisped.
To freeze, wrap the loaf tightly and store for up to 2 months. Thaw at room temperature or toast slices straight from frozen.

FAQs

What is Irish Soda Bread made of?

It’s made with flour, baking soda, salt, and buttermilk—plus butter and sometimes sugar or raisins.

Why is it called soda bread?

Because it uses baking soda as the leavening agent instead of yeast.

Can I make it without buttermilk?

Yes, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let sit for 510 minutes as a substitute.

Why do I cut an X on the top?

Scoring the top helps the bread bake evenly and allows steam to escape—plus, it’s traditional!

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Why is my soda bread dry?

Overbaking or using too much flour can dry it out. The dough should be slightly sticky before baking.

Do I need to knead the dough?

No, just mix until combined and shape—over-kneading can make the bread tough.

How do I know when it’s done baking?

It should be golden brown and sound hollow when tapped on the bottom.

Can I bake it in a loaf pan?

Yes, but baking it freeform on a sheet gives it the traditional round shape and crust.

Is Irish Soda Bread sweet or savory?

It can be either! Traditional versions are more savory, but sweet versions with sugar and raisins are popular too.

Conclusion

Irish Soda Bread is a rustic, comforting bread that’s quick to make and wonderfully versatile. Whether you prefer it plain, sweetened with raisins, or savory with herbs, this easy recipe is sure to become a staple in your kitchen. It’s perfect for everything from hearty breakfasts to soaking up soup or stew—no yeast or waiting required.

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