Irish Soda Bread is old-school, comforting, and way easier than you’d think. No yeast, no rising time, and no special equipment.
You mix, shape, and bake—all in under an hour. It’s got a crisp golden crust and a soft center that’s not too sweet.
My grandma made it every year around St. Patrick’s Day and swore by the trick of using super cold butter and buttermilk. She always said, don’t skip the cross on top or the fairies won’t let it rise!
Why I Love This Recipe
This recipe has been in my family for generations. We made it every year for St. Patrick’s Day, but it’s too good not to bake all year round. My grandma would wake up early, slice cold butter into flour with her hands, and hum while the oven warmed up. The smell alone meant it was going to be a good day.
- Only basic pantry ingredients
- No yeast or rising time
- Rustic, crusty, and satisfying
- You can eat it warm, toasted, or cold
- Feels like a hug from home
Servings and Cook Time
Makes: 1 loaf (about 8 slices)
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Macros (per slice, 1 of 8 servings – approx.)
- Calories: 265
- Carbs: 38g
- Fat: 10g
- Protein: 5g
- Sugar: 4g
What You’ll Need
- 4 ¼ cups all-purpose flour (plus more for hands/surface)
- 3 tbsp sugar
- 1 tsp baking soda
- 1 tsp salt
- 5 tbsp cold unsalted butter, cubed
- 1 ¾ cups cold buttermilk
- 1 large egg (optional – for richness)
- Optional: 1 cup raisins
Recipe Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together 4 ¼ cups all-purpose flour, 3 tbsp sugar, 1 tsp baking soda, and 1 tsp salt.
Step 2: Cut in the Butter
Add 5 tbsp cold cubed unsalted butter to the dry mix. Use a pastry cutter or your fingers to rub it in until the mixture looks like coarse crumbs.
Step 3: Add Raisins (Optional)
If using, stir in 1 cup raisins until evenly distributed.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together 1 ¾ cups cold buttermilk and 1 large egg until smooth.
Step 5: Combine Wet and Dry
Pour the buttermilk-egg mixture into the flour mix. Use a wooden spoon to gently stir until the dough becomes thick and shaggy.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. With floured hands, gently knead just until everything holds together—about 30 seconds. Form into a round loaf.
Step 7: Score and Bake
Place the loaf on a parchment-lined cast iron skillet or baking sheet. Use a sharp knife to cut a deep “X” across the top. Bake at 400°F for 45–50 minutes until golden brown and hollow-sounding when tapped.
Step 8: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a rack. Slice and serve warm or at room temp.
Why This Recipe Works (Quick Science)
- Baking soda reacts with the acid in buttermilk, creating bubbles that lift the dough
- Cold butter melts in the oven, leaving behind tiny pockets that make the inside tender
- The “X” cut helps heat reach the center so it bakes evenly without getting doughy
Common Mistakes
- Over-kneading: Makes the bread tough
- Warm butter: Leads to sticky dough
- Skipping the score: Center won’t bake right
- Using regular milk: Bread won’t rise properly
What to Serve With
- Beef stew or Irish lamb stew
- Creamy soups like potato or broccoli cheddar
- Toasted with salted butter and jam
- Sharp cheddar and apple slices
FAQ
Can I skip the egg?
Yes! It adds richness but isn’t required. Just leave it out—no other changes needed.
How do I know it’s done?
Tap the bottom—it should sound hollow. Or use a thermometer: 195°F inside.
Can I use milk instead of buttermilk?
You need the acid, so mix 1 tbsp vinegar or lemon juice with milk to make a quick substitute.
Can I freeze it?
Yes! Cool completely, wrap in foil, and freeze for up to 3 months.
Do I need a cast iron skillet?
Nope. A baking sheet or round cake pan works fine, too.
Final Thoughts
This is the kind of recipe you come back to over and over. It’s forgiving, fast, and tastes like something way fancier than it is. Whether it’s for St. Patrick’s Day or a cozy night in, this soda bread never fails. Bake it once, and it’ll be part of your family forever. Leave a comment if you try it—I’d love to hear how it turns out!