Irish Soda Bread

Soda bread is a staple in Irish cooking and Irish kitchens. It is a simple, hearty bread, made with just a few simple, basic ingredients. Of course, there are different variations, but the most popular version is the basic version. It’s served first thing in the morning as part of a full Irish breakfast, with tea in the afternoon, and alongside beef or lamb stew or any number of other Irish specialties at dinner. It is a simple bread that is good anytime of the day, served alongside any dish or just eaten by itself.

Traditionally it has just four ingredients: flour, baking soda, salt, and buttermilk. The baking soda and buttermilk react to cause the dough to rise. I made the traditional version for St. Patrick’s day, only I also added some melted butter to my buttermilk, to give it a richer taste. In Ireland, soda bread is often made from stone-ground whole-wheat flour, though white flour versions are available. Stateside, we generally enjoy white soda bread made with all-purpose white flour. In both countries, soda bread is generally shaped into a round loaf. The last step in making any loaf of soda bread is to cut a cross in the top of the dome of dough. According to Irish legend, this is to “let the devil out,” but the technique actually serves a practical purpose: The deep slash allows the dough to cook evenly from crust to inner crumb, creating the velvety texture we all adore.

If you’re new to bread making, Irish soda bread is a great place to start. It’s among the easiest, most forgiving home-baked goods, and it’s one of the quickest breads to go from mixing bowl to table. Since there’s no yeast involved, it’s nearly impossible to mess it up. In fact, the less you handle the dough, the better.

Traditional Irish Soda Bread

This is definitely a a case where simple is the best. I used only 5 ingredients for this delicious, versatile bread, and no yeast. Since I detest buttermilk on its own, I buy the dried buttermilk and mix it with milk right as I am using it. I like mixing it with milk vs. water, because it is richer, creamier and has more texture.

Preheat the oven to 425* F or 218* C.

4 cups flour

1/2 tsp salt

1 tsp baking soda

1 cup buttermilk

2-3 TBSP melted butter

Mix all the dry ingredients together. Mix the melted butter into the buttermilk then add to the dry mixture and mix everything together to form a soft dough.

Turn it onto a lightly floured surface and quickly knead together until it forms into a soft dough. Shape the dough into a round loaf then cut a deep cross into the top of the bread. DO NOT over handle the dough or it will be tough. The less handling, the better.

Place the dough onto a baking sheet and bake for about 30-40 minutes, or until it is lightly golden and hollow when tapped on the bottom. Let cool slightly then slather some butter and/or jam on top and enjoy. Slainte!

Have a great day and make everyday great. Stay safe ands stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

19 thoughts on “Irish Soda Bread”

  2. Pingback: Irish Soda Bread – MobsterTiger

      3. Jeanne, I tried the soda bread. I used your bread recipe and an Irish stew recipe I found online that sound like I would like it. My bread before going into the oven looked very much like yours….I am somewhat sure the similarity ended there. I did follow instructions, careful not to overwork, and it pretty much looked like yours when I took it out of the oven. The bread was not tough, and tasted okay, and seemed to have the velvety texture you mention, though since I have never had Irish soda bread, I have nothing with which to compare it.

        I thought it would best be complemented with the Irish stew…which was a lot of work (to me!), compared with all the stews I have made during my years of cooking, which is over 55 years. (years of cooking, not my age!). I believe the most interesting thing I can say about the stew was when my husband said, “It reminds me of the gravy in Dinty Moore.”

        Irish stew recommendations welcome, and any additional hints for soda bread!

        Liked by 1 person

      4. Thanks for the feedback. Sorry they didn’t run out quite how how wanted. Trust me, I have those times too. Just keep working at, tweaking things as needed. As I always say, play with your food. 🙂 When I first moved to Colorado, at high altitude, from California, at sea level, I had to completely re-learn how to bake. Weather, altitude and humidity all play into our recipes a lot more than we think. Just keep trying and working at it. 🙂

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