Irish Soda Bread is a classic recipe that makes a simple and delicious loaf of fresh bread for any occasion. It doesn't use yeast, requires no kneading and no rise time, which means it can be on the table in just an hour!
The quick bread uses only a few ingredients that most people kept on hand—flour, salt, baking soda, and buttermilk. Try slices of the hearty soda toasted with a smear of jam and butter any time.
Jump to:
Essential Ingredients
Buttermilk: Without yeast, the bread relies on a reaction between the buttermilk and baking soda to leaven the dough.
How to make the recipe
1. Preheat the oven to 350°F. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the sugar and mix well. (A)
2. Stir in the oil. Using a fork, mix the flour mixture until the crumbs are fine. Add the caraway seeds and raisins and stir to combine.
3. In a small mixing dish, combine the eggs and buttermilk. Stir with a wooden spoon in the flour until smooth. (The dough will be sticky.) (B)
4. Turn the dough out on a floured surface (C) and knead briefly. Shape it into a round (D) and place it in an 8-inch cast iron skillet or round cake pan that has been greased.
5. With a sharp knife, score an X on the top and drizzle with melted butter. Then sprinkle with sugar.
6. Remove from the oven and let cool for 30 to 40 minutes. Remove to a wire rack and let it cool completely, about 5 minutes. Use a serrated knife to slice as you like.
Storing the recipe
Cover and store any leftover bread at cool room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Bread that has been baked and cooled will last up to three months frozen. Whole loaves or individual pieces may be frozen. Reheat leftovers in the refrigerator or at room temperature before serving.
Recipe tips
- Mark the bread with a cross before baking. This opens the crust so the heat can penetrate the center of the loaf. Irish folklore holds that his is also done to let the fairies out.
- If you want to add some extra toppings you can sprinkle some oats on the top or add them inside or some seeds such as sesame, sunflower, or even pumpkin seeds.
- Forgo kneading. It will make the bread tough. Simply turn the dough out onto a floured surface, shape it into a round, and transfer it to the baking sheet.
- Make the round of dough no thicker than 1-½ inches in the center. A thicker loaf will get spongy inside and won’t rise as much.
- Try a softer crust. A good, pronounced crust is part of soda bread’s appeal, but you can wrap the bread in a clean dishtowel while it cools to make the crust more tender and pleasantly chewy.
Recipe FAQs
Soda bread uses baking soda as a leavening agent in place of yeast and this makes the process of creating them much simpler. Yeast bread needs to be watched carefully to get the right loaf but soda breads are a lot more hands-off and casual.
The short answer is no. Sourdough bread uses a sourdough ‘starter,' which is a combination of fermented flour and water that contains wild yeast and good bacteria. It also gives sourdough its characteristic tangy flavor and slightly chewy texture. Soda bread is a type of quick bread that employs baking soda (or, sodium bicarbonate) as a leavening agent instead of yeast.
There are many choices for the baking pan. A seasoned 10-12 inch cast iron skillet, a greased or lined 9-10 inch cake pan, or a greased or lined 9-10 pie pan. I don't suggest using a loaf pan because the loaf inside may not bake evenly. This dough is best suited for a flatter loaf.
More recipes to try
Comments and ratings
If you’ve tried this Irish Soda Bread or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Irish Soda Bread
Ingredients
- 3 ½ cups unbleached all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- ¼ cup backed light brown sugar
- 3 Tablespoons corn or vegetable oil
- 2 teaspoon caraway seeds
- 1 cup raisins
- 2 large eggs
- 1 ¼ cups buttermilk
- 1 Tablespoon butter melted
- Granulated or sanding sugar for top
Instructions
- Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt. Stir in the sugar. Add the oil and mix until fine crumbs form. Stir in the caraway seeds and raisins. In a small bowl, mix the eggs and buttermilk. Gradually add to the flour mixture, stirring until a dough forms. (Dough will be sticky.)
- Turn the dough out onto a floured surface and knead briefly, adding more flour if necessary. Shape into a round and place in a greased 8-inch cast iron skillet or round cake pan. Using a sharp knife, score an X in the into the top, brush with the melted butter, and sprinkle with sugar.
- Bake until golden brown and center appears set, 30 to 40 minutes. Remove to a wire rack and let cool for 5 minutes, then transfer to the rack to cool completely.
Notes
Easy Skillet Herb Flatbreads
Cheesy Garlic Pull-Apart Bread
Nutrition
Get a Free e-book!
Let's connect!
Be sure to FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST Many thanks!
Caroline says
I've made this Irish soda recipe the past two years, and will be repeating it again for this St Pattys day! It is an easy recipe, and always such a hit at the table!!