Easy Irish Soda Bread
Irish soda bread is a traditional bread enjoyed in Ireland for centuries. Its simplicity and versatility make it a popular breakfast or afternoon tea choice. This bread requires no yeast and can be ready in under an hour. It is made with flour, baking soda, salt, sugar, buttermilk, and raisins or currants. The result is a crusty, slightly sweet loaf with a soft, fluffy interior that pairs perfectly with butter or jam.
Ingredients
- 4 cups all-purpose flour or bread flour , spooned and leveled off (plus more for your hands and counter)
- 1 teaspoons baking soda
- 1 teaspoon kosher salt
- ¼ cup light brown sugar or granulated sugar , packed and leveled off
- 1 ¾ cups buttermilk , shaken
- 1 cup raisins or currants toss in 1 tablespoon of flour
- 4 tablespoons unsalted butter , cut into ½ inch dice
- Zest of 1 orange , optional
- 1 extra-large egg , lightly beaten
- 2 tablespoons turbinado raw sugar for topping
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
- Add the butter and mix at low speed until the butter is mixed into the flour. In a measuring cup, lightly beat together the buttermilk, egg, and orange zest if using. With the mixer at low speed, slowly add the buttermilk mixture to the flour mixture.
- Combine the raisins with one tablespoon of flour and mix them into the dough; it will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
- Bake, the Irish Soda Bread for 45 to 55 minutes or until the interior, reaches 180° degrees F on an instant-read thermometer or insert a long, thin skewer into the center. If it comes out clean, it's done. Remove from the oven and cool completely on a baking rack. Serve the Irish Soda Bread warm or at room temperature.
Notes
How to Store & Re-Heat
To store: Irish soda bread can be stored at room temperature in an airtight container or wrapped in plastic for 2-3 days. To keep it fresh longer, store it in the refrigerator for up to a week, or freeze it for up to 3 months.
To reheat: Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and heat it in the oven for 10-15 minutes or until warm. Alternatively, you can slice the bread and toast it in a toaster or oven until lightly browned.
Make-Ahead
Bake the bread according to the recipe instructions and let it cool completely. Once cooled, wrap the bread tightly in plastic or aluminum foil to prevent air from getting in and drying out the bread. Store the wrapped bread in the refrigerator for 3-4 days or in the freezer for up to 3 months. To serve, thaw the bread in the fridge overnight (if frozen), or let it come to room temperature for about an hour (if refrigerated). Then, reheat the bread in the oven, wrapped in foil, for about 10-15 minutes at 350°F (175°C) until warm.
Notes:
- If the top of the Irish Soda Bread is getting too dark while baking, tent the bread with some aluminum foil.
- Any dried fruits or an assortment of different varieties will work for this recipe.
- Do not over-knead or add too much flour, or you will end up with dry, hard bread.
- Here's a cool trick, when you tap the Irish Soda Bread, it will have a hollow sound when it is ready.
- If you don't have buttermilk, mix four tablespoons of fresh lemon juice or white vinegar with 400 ml of milk, stir, and leave to sit for 5 minutes.
Nutrition Facts
Easy Irish Soda Bread
Amount per Serving
Calories
325
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
33
mg
11
%
Sodium
398
mg
17
%
Potassium
235
mg
7
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
10
g
11
%
Protein
8
g
16
%
Vitamin A
234
IU
5
%
Vitamin C
1
mg
1
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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