When I was a little girl, St. Patrick’s Day always meant two things: green outfits and the promise of a warm, crusty loaf of Irish Soda Bread. My grandmother would bake it every year, and the aroma alone was enough to fill the house with joy.
Now, I’m excited to share my family’s treasured Irish Soda Bread recipe with you. Trust me, it’s a quick and easy recipe, ready in about an hour, and the results are simply divine.
Table of Contents
Wonderful Irish Soda Bread Recipe Made Easy
Ingredients
Method
- Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
- Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the vegetable shortening using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the vegetable shortening until the vegetable shortening is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
- Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.)
- Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
- Remove from the oven and allow bread to cool for 10 minutes, and then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
- Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.
Notes
Tried this recipe?
Let us know how it was!What is Irish Soda Bread? A Taste of History
Irish Soda Bread is a traditional quick bread from Ireland, made with simple ingredients. Its origins trace back to the 19th century when baking soda became a readily available ingredient.
This bread is a staple, especially for St. Patrick’s Day, and it’s a wonderful way to celebrate Irish culture. The oldest known published recipe for soda bread dates back to 1836, highlighting its historical significance in Irish cuisine.
Why You’ll Love This Irish Soda Bread Recipe
- This recipe is quicker than traditional sourdough methods.
- You’ll use easy-to-find ingredients, making it accessible for everyone.
- It’s perfect for beginners.
- The warm, comforting taste will bring a smile to your face.
Ingredients for the Best Irish Soda Bread
- 1 and 3/4 cups (420ml) buttermilk*
- 1 large egg (optional, see note)
- 4 and 1/4 cups (531g) all-purpose flour (spooned & leveled), plus more for your hands and counter
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 Tablespoons (71g) vegetable shortening, cold and cubed*
- optional: 1 cup (150g) raisins
Let’s break down these ingredients, shall we? Buttermilk is a key ingredient, giving the bread its signature tang and helps activate the baking soda. The optional egg adds richness. The all-purpose flour provides structure, while the granulated sugar adds a touch of sweetness. The baking soda acts as a leavening agent, and the salt enhances the flavors. The cold, cubed vegetable shortening contributes to the bread’s tenderness, and the raisins (optional) add a burst of sweetness.
| Ingredient | Role | Substitution |
|---|---|---|
| Buttermilk | Adds tang and activates baking soda. | 1 and 3/4 cups milk + 1 ¾ tablespoons white vinegar or lemon juice. |
| Vegetable Shortening | Contributes to tenderness. | Butter |
| Raisins | Optional, adds sweetness and texture. | Dried cranberries, currants, or omit entirely. |
Step-by-Step: Making Irish Soda Bread
- Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet (no need to preheat the cast iron unless you want to), or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
- Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the vegetable shortening using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the vegetable shortening until the vegetable shortening is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
- Transfer the dough to the prepared skillet/pan. Using a very sharp knife or bread lame, score the dough with a slash or X about 1/2 inch deep. (“Score” = shallow cut.)
- Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).
- Remove from the oven and allow bread to cool for 10 minutes, and then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
- Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.
Tips for the Best Irish Soda Bread
- Fresh Ingredients: Use fresh baking soda and buttermilk for the best results.
- Don’t Over-Knead: Be gentle with the dough. Over-kneading can lead to a tough bread.
- Proper Baking: Check your oven’s temperature, and use a thermometer to ensure your bread is baked through.
Irish Soda Bread Variations
| Variation | Description |
|---|---|
| Whole wheat flour version | Substitute a portion of all-purpose flour for whole wheat flour for added fiber and a nuttier flavor. |
| Herb and seed version | Add dried herbs like rosemary or thyme, and seeds like caraway or poppy seeds to the dough. |
| Gluten-free version | Use a gluten-free flour blend designed for baking. |
Serving Suggestions
Beyond the classic butter and jam, Irish Soda Bread can be enjoyed in so many ways. Try it with cream cheese and smoked salmon, alongside a bowl of Irish stew, or as a side for breakfast with eggs and bacon.
The options are endless! If you’re looking for other savory baked goods, consider this Southern Loaded Cornbread Casserole: A Terrific Recipe.
Troubleshooting Your Irish Soda Bread
- Dense Bread: Make sure your baking soda is fresh, and don’t overmix the dough.
- Dry Bread: Don’t overbake.
- Bread Not Rising: Check the expiration date of your baking soda, and ensure your oven is at the correct temperature.
Frequently Asked Questions
Can I use self-rising flour?
I don’t recommend it, as it will alter the proportions of ingredients needed for this recipe.
How do I store Irish Soda Bread?
Store leftover bread at room temperature, tightly wrapped in aluminum foil, for up to two days, or in the refrigerator for up to a week.
Can I freeze Irish Soda Bread?
Yes, you can. Wrap it tightly in plastic wrap, then in foil.
What’s the best way to reheat it?
Reheat slices in a toaster or oven.
Conclusion
I hope you enjoyed this Irish Soda Bread recipe as much as I do. It’s simple, comforting, and perfect for any occasion. Give it a try, and let me know how it goes! Did you add any variations? Share your experience by leaving a comment, asking a question, or sharing your photos. I can’t wait to hear from you!
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