A simple, rustic loaf with deep Irish roots.
If you’ve spent any amount of time on this blog, you already know I have a soft spot for Irish recipes—Irish potatoes, Irish cream cold brew, and those nutty Irishman cupcakes that always show up around St. Patrick’s Day. So it was only right that I gave Irish soda bread a try. This is a relatively simple recipe; each time I’ve made it, it’s come out beautifully golden with that signature crisp crust and soft, springy interior. There’s no kneading or proofing required. And while it’s baking, it will make your whole kitchen smell like comfort itself.
Irish soda bread has humble beginnings. It was developed in 19th-century Ireland when baking soda first became widely available in the country. You get a dense yet tender bread with a hearty crumb and mild tang. Then, there’s a gentle sweetness that comes from a handful of raisins. It adds just enough flavor to balance the savory crust. Whether you serve it warm with butter or alongside a bowl of soup, this Irish soda bread brings an old-world charm to even the simplest meal.
Buttermilk is key
In order to work as a leavener, baking soda needs to be combined with an acidic ingredient. That’s where the buttermilk comes in. Buttermilk is acidic, and the two ingredients together react in a way that creates tiny air bubbles—ultimately creating a rise without the need for yeast.
Beyond this chemical reaction, buttermilk also adds a depth of flavor with a slightly tangy note. If you don’t have buttermilk on hand, you can make a substitute by mixing a tablespoon of lemon juice or vinegar into a cup of milk, then letting it sit for 10 minutes. But, if you can, go with the real thing—the richness of true buttermilk makes a difference in taste and texture.
How do I store leftovers?
Wrap the cooled loaf tightly in plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days, though it may lose some of its texture. You can also freeze it. Slice the bread first, wrap each piece individually, and store in an airtight freezer bag for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes to restore its crusty exterior.
Serving suggestions
Irish soda bread pairs nicely with both sweet and savory dishes. For breakfast, serve it warm with butter, honey, or a slather of Orange Marmalade. At lunch, it’s perfect alongside a hearty bowl of soup or stew, especially something rich like this Beef And Potato Stew or this Irish Stew. It also makes a wonderful side for shepherd’s pie or corned beef and cabbage.
Irish Soda Bread
Ingredients
- 3 1/2 cups white flour
- 1 tablespoon sugar
- 2 tablespoons baking soda
- 4 tablespoons salted butter softened and cubed
- 1 to 1 1/2 cups buttermilk
- 1 egg
- 1 cup raisins
Instructions
- Preheat the oven to 450°F.
- Mix the flour, sugar, and baking soda in a large bowl.
- Rub in the softened and cubed butter using your fingertips until you get pea-sized crumbs.
- Pour in the buttermilk and beaten egg. Then mix it with a wooden spatula to get a soft dough.
- Stir in the dry raisins.
- Shape the dough into a large circular loaf and score it with a cross.
- Place the dough in a lightly oiled skillet, place the skillet in the oven, and bake the bread for 25-30 minutes.
- Allow the bread to cool in the skillet. Once cooled, serve with butter or jam.
It’s says wheat flour in ingredient list but then in the recipe story you mention white flour. It looks like white flour in photos as well .