Irish Soda Bread Family Favorite

This Irish Soda Bread recipe is a perfect blend of ease and flavor. It feels like a special treat while coming together quickly, making it ideal for busy days or when you want homemade bread without the fuss. With a soft crumb and a slight sweetness, it almost tastes like a giant biscuit, perfect for breakfast or an afternoon snack.

I first baked this recipe when I needed a last—minute bread for a family dinner, and now it’s a staple during holiday gatherings. The ease and comforting taste have made it a go—to in my kitchen.

Ingredients

• Four cups all—purpose flour: provides structure spooned and leveled for accuracy
• Quarter cup granulated sugar: brings a touch of sweetness without overpowering
• One teaspoon baking soda: the key leavening agent creating the bread’s rise
• One and a half teaspoons kosher salt: enhances flavor, use coarse salt for best results
• Four tablespoons cold unsalted butter cut into small cubes: adds tenderness to the crumb
• One cup raisins or currants: provide bursts of sweetness and texture
• One large egg lightly beaten: helps bind ingredients and enriches the dough
• One and three—quarter cups buttermilk shaken: activates the baking soda and adds tangy flavor fresh buttermilk works best

Instructions

Sift and combine dry ingredients:

In a large bowl, whisk together the flour, sugar, baking soda, and salt thoroughly. This ensures even distribution of leavening and flavor throughout the dough.

Incorporate the butter by hand:

Using your fingers, rub the cold butter cubes into the flour mixture until it resembles coarse crumbs. This step is what creates a tender, flaky texture reminiscent of biscuits.

Add the raisins to the dry mixture:

Toss the raisins into the crumbly mixture so they are evenly spread and won’t clump together during the next steps.

Combine wet ingredients:

Add the buttermilk and lightly beaten egg into the dry mixture. Stir gently with a wooden spoon until the dough just comes together. It will be sticky—that is perfect.

Form the dough into a loaf:

Dust your hands with flour to prevent sticking. Turn the dough out onto a well—floured surface. Press it gently a few times into a round loaf shape, being careful not to overwork or knead the dough.

Prepare the skillet and score the loaf:

Coat a 10—inch cast iron skillet with nonstick spray. Transfer the shaped dough into the skillet. Using a serrated knife, carefully score a deep “X” about an inch on top of the loaf. This helps the bread expand evenly as it bakes.

Bake until golden and cooked through:

Place the skillet in a preheated oven at 425 degrees Fahrenheit. Bake for 35 to 40 minutes or until the crust is golden and a skewer inserted in the center comes out clean. If the bread browns too quickly, tent loosely with foil to prevent burning.

Cool and serve:

Remove the hot skillet carefully and let the bread rest for 5 to 10 minutes. Transfer the loaf to a cutting board, slice, and enjoy warm with butter, jam, or simply on its own.

My favorite part of this recipe is the toasted crust that forms in the cast iron skillet. It reminds me of cozy afternoons when my grandmother would pull a hot loaf from the oven and we’d gather around the kitchen counter to share stories and buttered slices.

Storage Tips

Store your soda bread in a paper bag or wrapped loosely in a kitchen towel at room temperature to keep the crust crisp and the inside soft. It stays fresh for two to three days this way. For longer storage, slice and freeze the bread in an airtight bag. Toast slices directly from the freezer for a quick snack.

Ingredient Substitutions

You can swap raisins for currants or dried cranberries depending on your preference or what you have on hand. Use whole wheat flour for a nuttier, heartier bread but expect a denser texture. For a dairy—free version, substitute the buttermilk with a mixture of milk and a splash of lemon juice or vinegar to mimic acidity.

Serving Suggestions

This bread is delightful with butter and honey or jam. It also pairs beautifully with a bowl of hearty stew or creamy soup. For a savory twist, serve it alongside cheese and smoked meats at a casual gathering.

This Irish Soda Bread is quick to make and wonderfully comforting. Enjoy slices warm with butter or alongside your favorite soup.

Common Questions About Recipes

→ What gives Irish soda bread its rise?

The bread rises from baking soda reacting with the acidity in the buttermilk, creating bubbles that help it expand without yeast.

→ Can I substitute currants for raisins?

Yes, currants are a perfect alternative to raisins, offering a similar sweet and slightly tart flavor in the bread.

→ Why is the dough sticky during preparation?

Soda bread dough is naturally sticky due to buttermilk and the absence of yeast; light flouring of hands helps to shape the loaf without overworking.

→ What is the purpose of scoring an 'X' on top?

Scoring the top allows steam to escape and helps the bread expand evenly during baking, preventing cracks and promoting a rustic crust.

→ Can I bake this bread in a regular oven pan instead of cast iron?

Yes, a regular oven-safe pan works fine, but cast iron helps achieve a crispier crust and more even heat distribution.

→ How should I store leftover bread?

Wrap the cooled bread in foil or plastic wrap and store at room temperature for up to two days or freeze for longer preservation.