Irish Soda Bread is a rustic, no-fuss delight that brings warmth and comfort to any table in just one hour. Its golden crust gives way to a tender, slightly crumbly interior, perfect for slathering with butter or jam. The subtle tang from buttermilk pairs beautifully with the earthy sweetness of raisins, creating a flavor that’s both simple and unforgettable. Whether you’re a seasoned baker or a beginner, this recipe’s 15-minute prep and 45-minute bake make it an effortless way to fill your kitchen with the aroma of freshly baked bread.
This bread is a versatile treat, equally at home as a breakfast staple or a hearty snack. Its hearty texture and wholesome ingredients make it a satisfying choice for any occasion. The crackling crust and soft, pillowy center offer a delightful contrast that’s sure to please every bite. With minimal ingredients and no yeast required, it’s a timeless recipe that delivers maximum flavor with minimal effort. Perfect for sharing or savoring solo, Irish Soda Bread is a comforting classic that never goes out of style.
Ingredients for Irish Soda Bread
- 1⅓ cups buttermilk (or substitute with 1⅓ cups milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 large egg
- 3½ cups all-purpose flour (spooned and leveled, ~438g), plus extra for kneading
- 2 tablespoons cane sugar (or granulated sugar)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 tablespoons cold unsalted butter, cubed
- Scant 1 cup dried currants or raisins (optional, can omit or substitute with other dried fruit)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the buttermilk and egg until fully combined.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the cubed butter and toss to coat. Use your hands to work the butter into the flour mixture until it resembles pea-sized pieces.
- Add the currants (or raisins) and stir to coat them in the flour mixture.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a spatula or wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead gently to form it into a ball. The dough should be soft but not too sticky. If it’s very sticky, knead in a bit more flour. If it feels dry, add a splash of buttermilk.
- Transfer the dough ball to the prepared baking sheet. Use a sharp knife to score the top with a ½-inch-deep cross.
- Bake for 45 to 50 minutes, or until the loaf is golden brown and makes a hollow sound when tapped on the bottom. If it’s browning too quickly, tent it with foil and continue baking.
- Remove from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire rack to cool completely before serving.
Perfect Pairings: Serving Suggestions for Irish Soda Bread
Irish Soda Bread is a versatile treat that pairs beautifully with both sweet and savory accompaniments. For a hearty breakfast, serve it warm with a generous spread of Irish butter and a dollop of fruit preserves. At dinner, it’s a fantastic side for soups or stews, especially a classic Irish lamb stew. For a simple snack, enjoy it with a slice of sharp cheddar cheese or a drizzle of honey.
Keep It Fresh: Storage and Reheating Tips
To maintain its freshness, store your Irish Soda Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. To reheat, slice the bread and warm it in a 350°F oven for 5-10 minutes or toast it lightly for a crisp exterior. Avoid microwaving, as it can make the bread soggy.
Mix It Up: Recipe Variations to Try
Customize your Irish Soda Bread by swapping out the currants for other dried fruits like cranberries or chopped apricots. For a savory twist, add grated cheddar cheese and chopped herbs like rosemary or thyme. If you’re gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking soda is gluten-free certified.
Quick Tips for Effortless Baking
To save time, measure and prep all your ingredients before starting. Use a pastry cutter or two forks to quickly work the butter into the flour mixture. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1⅓ cups of milk and let it sit for 5 minutes. This ensures your bread stays moist and tender.
Irish Soda Bread
Ingredients
- 1⅓ cups buttermilk*
- 1 large egg
- 3½ cups all-purpose flour, spooned and leveled (438g) plus more for kneading
- 2 tablespoons cane sugar
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 tablespoons cold unsalted butter, cubed
- Scant 1 cup dried currants or raisins
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the buttermilk and egg.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the cubed butter and toss to coat. Use your hands to work the butter into the flour mixture until it is in roughly pea-sized pieces. Add the currants and stir to coat in the flour.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a spatula or wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead to form it into a ball. The dough should be soft but not too sticky. If it is very sticky, knead in a bit more flour. If it feels dry, add a bit more buttermilk.
- Transfer the dough ball to the baking sheet and use a sharp knife to score the top with a ½-inch-deep cross. Bake for 45 to 50 minutes, or until the loaf is golden brown and it makes a hollow sound when you tap the bottom. If it is browning too quickly before it is cooked through, tent it with foil and continue to bake.
- Remove from the oven and allow to cool for 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.