top of page

Classic Irish Soda Bread Recipe - Beginner Friendly

This classic Irish Soda Bread recipe combines a golden crust with a tender, dense crumb. Made without yeast, it’s quick, easy, and packed with tradition.

Looking for a no-fuss bread recipe that’s rich in tradition and flavor? This Classic Irish Soda Bread Recipe is the perfect choice! Made with no yeast, this bread relies on the natural reaction between baking soda and buttermilk to create a tender, dense loaf with a golden, crusty exterior. It’s a family favorite that’s easy to prepare and pairs beautifully with soups, stews, or as a stand-alone snack slathered with butter.


Why make this bread? It’s quick, simple, and doesn’t require any special equipment or rising time. With its rustic texture and slightly tangy flavor, Irish soda bread brings a touch of comfort and history to your kitchen. Whether you’re baking it for St. Patrick’s Day or just because, this timeless recipe is sure to impress.


Tips and Tricks for Success

  1. Cold Butter is Key: Use cold, cubed butter for a flaky texture. Frozen butter works even better for easy incorporation.

  2. Don’t Overwork the Dough: Mix the dough just until combined to avoid making it tough.

  3. Score the Top: Scoring a cross or X on top allows the bread to bake evenly and gives it its iconic look.

  4. Add Raisins (Optional): For a touch of sweetness, fold in 1 cup of raisins before shaping the dough.

  5. Choose the Right Baking Pan: A cast iron skillet, cake pan, or lined baking sheet works perfectly for this recipe.


Commonly Asked Questions

  • Can I substitute buttermilk? Yes! Make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¾ cups of milk. Let it sit for 5 minutes before using.

  • What if I don’t have a pastry cutter? Use your hands or a fork to cut the butter into the flour until crumbly.

  • How should I store Irish soda bread? Wrap it tightly in foil and store at room temperature for 2 days, or refrigerate for up to a week.

  • Can I freeze it? Yes, freeze the cooled loaf or individual slices for up to 3 months.


A Little History
Irish soda bread dates back to 19th-century Ireland, when baking soda was introduced as a leavening agent. With basic ingredients like flour, baking soda, salt, and buttermilk, it became a staple in Irish households, particularly during tough economic times. This rustic bread remains a cherished tradition, symbolizing simplicity and resourcefulness in the kitchen.

With its rich history and simple preparation, this Classic Irish Soda Bread Recipe is a must-try for anyone looking to bake a rustic, no-yeast bread. Perfectly crusty on the outside and tender on the inside, it’s a versatile loaf that’s as delightful with butter as it is paired with hearty soups and stews. Give this timeless recipe a try and bring a taste of Irish tradition to your table!

Classic Irish Soda Bread Recipe - Beginner Friendly

Classic Irish Soda Bread Recipe - Beginner Friendly

Ingredients

  • 1 ¾ cups (420ml) buttermilk

  • 1 large egg (optional, adds richness)

  • 4 ¼ cups (531g) all-purpose flour, plus extra for dusting

  • 3 tablespoons (38g) granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 5 tablespoons (71g) unsalted butter, cold and cubed

  • 1 cup (150g) raisins (optional)


Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C). Prepare a baking pan by lining it with parchment paper or greasing it. Use a cast iron skillet, cake pan, or baking sheet.

  2. Mix the Wet Ingredients: In a small bowl, whisk together the buttermilk and egg. Set aside.

  3. Prepare the Dough: In a large mixing bowl, combine flour, sugar, baking soda, and salt. Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Stir in the raisins if using.

  4. Combine Wet and Dry: Pour the buttermilk mixture into the dry ingredients. Mix until the dough comes together. If the dough is sticky, add a little more flour. Knead gently on a floured surface for about 30 seconds.

  5. Shape and Score: Form the dough into a round loaf. Transfer it to the prepared pan and use a sharp knife to score a cross or X about ½ inch deep on the top.

  6. Bake: Bake for 45–55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. An instant-read thermometer should read 195°F (90°C).

  7. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.

bottom of page