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Irish Soda Bread Recipe

Irish Soda Bread Recipe
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4.5 from 130 reviews

This easy Irish-American Soda Bread comes together in just 5 minutes with no kneading or proofing required. With a soft, tender, and slightly sweet crumb, its biscuit-like texture is perfect served warm with butter or jam. The addition of raisins or cranberries is optional but adds a lovely touch of sweetness. Ideal for breakfast, brunch, or as a comforting side with your favorite hearty meals.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour, plus 1/4 cup more for dusting
  • 1/4 cup granulated sugar
  • 1 tsp sea salt
  • 1 tsp baking soda

Butter

  • 6 Tbsp cold unsalted butter, plus 1/2 Tbsp to grease pan

Wet Ingredients

  • 1 3/4 cups cold lowfat buttermilk or kefir
  • 1 large egg, cold

Add-Ins (Optional)

  • 1 cup raisins or dried cranberries

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375˚F. Generously grease a 10-inch cast-iron skillet with 1/2 tablespoon butter to prevent sticking and enhance browning.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. This ensures even distribution of the leavening agent and flavorings.
  3. Add Butter and Raisins: Cut the cold butter into small cubes and add to the flour mixture. Using your fingertips, work the butter into the flour until the texture resembles coarse crumbs. Stir in the raisins or cranberries, making sure they’re evenly distributed and breaking up any clumps.
  4. Combine Wet Ingredients: In a large measuring cup or bowl, whisk together the buttermilk (or kefir) and the cold egg until fully combined.
  5. Form the Dough: Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a wooden spoon, mix just until the dough starts to come together. Be careful not to overmix, as this can make the bread tough.
  6. Shape the Loaf: Transfer the dough onto a floured surface. With floured hands, gently shape the dough into a round loaf. The dough will be shaggy—if it’s too sticky, dust lightly with extra flour. Do not knead or overwork.
  7. Score and Bake: Place the loaf onto the prepared skillet. Using a sharp knife, cut a large, deep ‘X’ on top of the dough—this helps the bread cook evenly. Bake in the center of the oven for 50-55 minutes, or until golden brown and the loaf sounds hollow when tapped.
  8. Cool and Serve: Remove the bread from the oven and transfer to a wire rack to cool. Enjoy warm or at room temperature. The bread is best eaten within 2 days, and leftovers can be refrigerated for up to a week.

Notes

  • For extra flavor, try adding orange zest or caraway seeds to the dough.
  • If you don’t have a cast-iron skillet, a baking sheet lined with parchment can be used.
  • Do not overmix or knead the dough—minimal handling ensures a tender crumb.
  • Store leftovers tightly wrapped in the refrigerator for up to 7 days, or freeze for longer storage.
  • This bread is delicious served with butter, jam, or alongside soups and stews.

Find it online: https://marthatasty.com/irish-soda-bread-recipe/