irish soda bread

Irish Soda Bread is a yeast free bread ready in 45 minutes. The perfect addition to a delicious Soup or Stew.

Irish Soda Bread

all purpose flour ((260 grams))

sugar

baking soda

salt

buttermilk*

Pre-heat oven to 375F (190C). Lightly grease a small cookie sheet.

In a large bowl whisk together the flour, sugar, baking soda and salt, then add the buttermilk and mix together with a fork until almost combined.

Move the dough to a lightly floured flat surface and knead for 30 seconds only, form into an oval loaf (about 8 inches / 20 cm wide) place on prepared cookie sheet. And score the loaf with a deep cross with a serrated knife.

Bake for approximately 30-40 minutes or until bread is done. Serve warm. Enjoy!

Irish soda bread is the perfect no-yeast bread recipe! When you need a bread recipe without yeast, try this traditional Irish soda bread recipe. It&#039;s a quick and easy bread recipe you&#039;ll reach for again and again.

Traditional Irish Soda Bread Recipe

all-purpose flour

tsp baking soda

buttermilk

Preheat oven to 400 degrees F. Grease a cast iron skillet or baking sheet with butter or coconut oil.

In a large mixing bowl, stir together flour, salt, and baking soda.

Make a well in the center of the flour mixture, and pour in the buttermilk. Mix the dough with a spoon or your hands until the dough comes together in a crumbly, sticky ball. Add more buttermilk if it seems too dry.

Turn the dough out onto a floured surface, shaping it into a ball. Don&#039;t knead it too much. Just form it into a ball.

Place the ball of dough into the greased cast iron skillet or onto the baking sheet you prepared earlier. Press the dough, flattening it a bit with the palm of your hand, into a 1&quot; thick round. Make an &quot;x&quot; in the top of the dough (about 1/2&quot; deep) with a sharp knife.

Place the skillet or baking sheet into the oven and bake for 30-40 minutes or until crust is browned. Tap the bottom of the bread to see if it&#039;s done. It should sound hollow when lightly tapped.

Remove from oven. Let bread cool on a cooling rack before slicing.

Searching for the best Irish soda bread recipe? Look no further! This authentic recipe comes straight from Ireland. So easy to make with just 4 ingredients.

buttermilk* ((you may need

Preheat the oven to 450 degrees F.

Place the flour, salt, and baking soda in a large bowl and whisk to combine.

Add about 1 1/4 cups of the buttermilk to the flour mixture, working it into a shaggy dough with clean hands.

If the dough seems too dry, add more buttermilk until a sticky dough is formed.

Knead the dough a few times (being careful not to overwork it), then transfer it to a baking sheet and pat it to a thickness of about 1 1/2-inches.

Score the dough in a criss-cross pattern with a floured knife, and puncture each of the 4 quarters with the tip of the knife.

Bake the soda bread for 15 minutes at 450 degrees, then turn the oven temperature down to 400 degrees and bake for another 25 minutes.

Turn the bread upside down and continue to bake at 400 degrees for another 5 minutes.

Tap the loaf with your fingertips- it should make a hollow sound and be golden brown and crusty.

https://embed.mediavine.com/videos/rkq5huitlgsfsmzgntro

<em>Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother's and has been cherished in my family for years. It's dense, yet soft and has the most incredible crusty exterior.</em>

Grandma's Irish Soda Bread

(420 milliliters) buttermilk*

Tablespoons (70 grams) unsalted butter, cold and cubed*

(150 grams) raisins

Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.

Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.

I have just used your recipe. I believe your metric conversion for flour is incorrect. Using all the metric measures the dough is far too wet and unworkable. I had to add a lot of flour. 4.25 American cups equates to 637.5g. The final product is just cooling - smells good - fingers crossed!

my bread is totally watery! could not cross cut it! after 20 minutes in the oven, i cuttet it right now. so angry, i think it won't be good and it'll go in the trash. what a waste of time, money and FLOUR! really hard to find here during corona time...

made this recipe to go with my slow cooker guinness beef stew, the whole family loved it, the first 5 minutes of our meal consisted of nothing but mmmm, mmmm, mmmm, mmmm. It was easy to make simple ingredients, and quick.

I put a pint of blueberries in the dough instead of raisins and it turned out to be even better than my first batch where I used raisins...so delicious! (I also skip the sugar, both times) Thanks for the recipe, Sally! Love it!

https://content.jwplatform.com/videos/NLEwbudZ.mp4

Irish Soda Bread is dense, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secret to its delicious success!

Grandma’s Irish Soda Bread

Though the dough for this Irish Soda Bread recipe is rather traditional, how we serve it (with chocolate, in a skillet) is not. We messed with tradition and replaced the currants with mini chocolate chips. This upset a lot of our fans on Facebook. Because apparently, not even currants area authentic. Traditional Irish soda bread has no mix-ins.

c. all-purpose flour

kosher salt

butter,

egg,

tbsp. butter

c. mini chocolate chips, raisins, or currents (optional)

We had this for dessert on st Patrick’s day.  It was a HUGE hit!

https://streaming.hearstdigitalstudios.com/manual_upload/58bedc6abbddbd1ce19906c6/mp4/Irish_Soda_Bread_FRONT2_1488903291_4000_hd_v3.mp4

A good go-to Irish soda bread with one small, but amazing, twist.

This Irish Soda Bread Is A St. Patrick's Day Must

This unique, delicious Cheddar Herb Savory Irish Soda Bread goes well with soups, salads and just about any entree and comes together in well under an hour. It always brings rave reviews from young and old alike, Irish or not!

Herbed Cheddar Savory Irish Soda Bread

baking powder

herbs

cheddar cheese (diced small (about 1/4-inch))

butter

pinenuts

Preheat the oven to 425˚Line a sheet pan with parchment paper and sprinkle it lightly with flour.

In a medium-large bowl, whisk together the flour, baking soda, baking powder and salt. Stir to combine. Add the herbs, cheese and pinenuts. Stir again. Run through the dough with your fingers to break apart any diced cheese that has stuck together.

Combine the egg and the buttermilk in a small bowl or cup and stir until well combined.

Combine the buttermilk and egg in a measuring cup and stir well with a fork to combine. Make a well in the center of the flour mixture and add the buttermilk and egg. Stir just until all of the flour is incorporated..

Turn the dough out onto a work surface that has been generously dusted with flour. Turn the dough several times to coat with flour (I like to use a bench scraper for this), then form into a round loaf. If the dough is sticky and difficult to shape, add a little extra flour to the work surface.

Transfer the loaf to the prepared sheet pan. With a sharp serrated knife and cut an X on top of the loaf.

Bake for 20 minutes. Cover with foil if getting too brown and bake for another 8–10 minutes. The top should be a nice golden brown.

Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing. Slice thick and serve with butter.

Irish soda bread flavored with cheese and herbs is the perfect, easy bread to serve with hearty stews or soups. It's also perfect served simply with butter.

Cheese And Herb Irish Soda Bread

flour

1½ tsp baking soda/bicarbonate of soda

t salt

(500 milliliters) buttermilk

cheddar cheese

Cheese and herb Irish soda bread

Pre-heat the oven to 180ºC/360ºF and line a Dutch oven/cast iron pot with baking/parchment paper.

In a large mixing bowl, whisk together the dry ingredients.&nbsp;

Whisk an egg into the buttermilk and pour into the dry ingredients.&nbsp;

Mix the dough until it just starts to come together (there will be large lumps) then add the cheese and herbs.&nbsp;

Continue mixing until the dough just comes together. The dough will be sticky and shaggy looking (not too smooth or else it will be over-mixed).&nbsp;

Transfer to the prepared pot then score a cross onto the top with a sharp knife. Cover with the lid and place in the pre-heated oven.&nbsp;

Bake for 30-45 minutes or until the bread is cooked through. It will sound hollow when knocked on the bottom and a skewers inserted will come out clean.&nbsp;

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with butter.&nbsp;

Irish Soda Bread is a quick bread that does not require any yeast. Instead, all of its leavening comes from baking soda and buttermilk. This Irish Soda Bread recipe is my grandmother's and has been cherished in my family for years. It's dense, yet soft and has the most incredible crusty exterior.

First time I have ever baked pretty much anything, bread terrifies me. This worked awesome super yummy! Scone / biscuit like taste. Really good with honey &amp; butter. I’m thinking stew tonight and with the left overs a biscuit and gravy type breakfast! Thanks so much for this!

Conversion to metric is way out. I had to add about twice the flour and it was still a wet mess. Is 420 ml a typo? Should it be 240 ml?? What a waste of ingredients.

Followed instructions; fresh ingredients, I used the Cast Iron skillet, watched it carefully and I got a big lump of half baked goo!! Cost about $10 to throw away in the garbage! GROSS!

Hi
I’m not sure why some people are having a problem with this recipe, I’ve  just followed the recipe (apart from adding a bit of spelt flour and using sultanas instead of raisins and adding a few chopped walnuts !)  and it turned out perfect.   The quantities given were absolutely fine.  Just wanted to reassure anyone who may have been put off.   I’ve book marked it and will definitely use it again.  It’s great that people out there are kindly sharing good stuff. Thanks Sally

Dear Sally:
Thank you for this wonderful recipe.  This is my first time making Irish Soda Bread.  I used currants instead of raisins as I am not raisin fan.  I baked it in my Italian grandmother’s skillet.  The bread turned out perfectly golden brown.  The crust was perfect and the bread was not heavy,  I don’t know why I thought it would be, but it wasn’t at all. My Irish Grandmother would be pleased.

Made this today to go with my new years corned beef and cabbage dinner. It turned out great and is completely yummy. Thank you.

I've made this recipe several times and love it!  I cut it down to 1/3 of the recipe and it turns out like a giant scone (perfect for a single family to eat at dinner while it's still warm).

Hi Sally 
i made this with 1/2 while meal wheat and 1/2 besan flour plus had to make the DIY buttermilk and used less sugar   it was perfect crust ,divine - just like childhood

My mom used to make it all the time. My kids and I were very happy with the recipe and I didn’t have buttermilk the first time so I had to use the milk and vinegar alternative. It was delicious! This batch I am making with buttermilk and can’t wait for the outcome! I have saved this recipe and will continue to use it.

Outstanding in every way .
I followed measurements exactly and measured in grams not cups.
I did not have buttermilk so used suggested lemon juice mixed with milk.  Seemed to work well 
Great taste and texture and aroma a really authentic Irish recipe and the best keeping  quality of any soda bread I have made.  This is a keeper.

This bread was scrumptious. I didn’t use all the liquid as the dough was getting too sticky, held back about 90 mls.

It is very simple. I baked it at 205degrees c. and covered the top with silicone baking sheet half way through.

This was excellent! I did exactly as instructed and only added mixed dried fruit instead of raisins because it’s what I had. My whole family loved it.

This Irish soda bread is a light and tender loaf studded with plenty of raisins and baked to golden brown perfection. A super easy quick bread recipe that pairs well with so many different main course options!

all purpose flour (plus more for dusting the work surface)

raisins

butter (cold,

cooking spray

Preheat the oven to 375 degrees F. Coat a 9 inch round pan with cooking spray.

Place the flour, sugar, baking soda and salt in a bowl. Stir to combine.

Add the butter to the bowl, and use a pastry blender or two forks to cut the butter into the flour mixture until coarse crumbs form.

Stir the raisins into the flour mixture.

Add the buttermilk and egg to the flour mixture and stir until a stiff dough forms.

Place the dough on a floured flat surface. Coat your hands in flour and shape the dough into a ball. The dough will be sticky.

Transfer the ball of dough to the prepared pan. Use a sharp knife to cut an X into the top of the loaf.

Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center of the loaf comes out clean.

Cool on a wire rack for at least 10 minutes, then slice and serve.

https://content.jwplatform.com/videos/4lGJoIbp.mp4

Learn how to make my mum&#039;s Traditional Irish Soda Bread recipe which is such a simple quick bread you can make for St. Patrick&#039;s Day or any time of the year!

Mum's Traditional Irish Soda Bread Recipe (Brown Bread)

(265 grams/ 9 ounces) whole wheat flour ((fine

(265 grams/9 ounces) all-purpose flour

(30 grams/1 ounces) butter ((cold))

⅔ cups (13floz/370 milliliters) buttermilk*

oats

Preheat the oven to 425°F (215°C).

Mix together the flours, salt, and baking soda in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles bread crumbs.

In a separate jug, whisk the egg and buttermilk together (see note on how to make Buttermilk below)

Make a well in the center of the dry ingredients and pour the liquid, 3/4 at once, into the flour mixture.

Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).

Turn onto a floured work surface and gently bring the dough together into a round, about 1 1/2 inches (4cm) thick (8 inches by 8 inches).

Place on a baking sheet dusted well with flour.

Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.

Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.

Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE: http://bit.ly/GemSodaBread

Hi Bold Bakers! In honor of St. Patrick's Day, I'm sharing my mum's Traditional Irish Soda Bread recipe. This is a quick bread, which means it's simple to make and requires no yeast. Plus, don't miss some of my mum's other Irish recipes on www.BiggerBolderBaking.com. So let's get baking!

Get another Irish recipe from my Mum on my website: http://bit.ly/MumsBreadButterPudding

Watch MORE Bigger Bolder Baking here:
* More Irish Recipes: http://bit.ly/GemSodaBread
* Microwave Mug Meals: http://bit.ly/NEWMugMealsVid
* Vanilla Birthday Cake: http://bit.ly/BirthdayCakeVid

PRINT & SHARE the recipe on my website: http://bit.ly/GemSodaBread

Traditional Irish Soda Bread for St. Patrick's Day - Gemma's Bigger Bolder Baking Ep 115

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

Whole Wheat Irish Soda Bread Muffins

baking spray

white whole wheat flour

tsp baking powder

tsp kosher salt

tbsp butter

1% buttermilk

tbsp honey

oz raisins (about 2/3 cup)

Preheat oven to 375°F. Spray muffin tin with baking spray.

In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, stir together buttermilk, honey (or agave) and egg until blended.

Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

Spoon batter into prepared pan.

Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack.

Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. 



PRINT: https://www.skinnytaste.com/whole-wheat-irish-soda-bread-muffins/

Irish Soda Muffins

This Irish Soda Bread recipe is a rustic, mildly sweet quick bread that doesn&#039;t require any yeast at all. It is so easy and super quick to put together, a great crusty exterior, and keeps well for days. 

sugar (granulated)

tbsp baking powder

chocolate chips

tbsp butter (unsalted, melted)

eggs

Preheat Oven:

Preheat Oven: Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside.

Mix Dry Ingredients:

Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.

Make Dough &amp; Knead:

Make Dough &amp; Knead: In a smaller bowl whisk together the buttermilk, eggs and butter. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Dust your hands with a little bit of flour and knead the dough, either in the bowl if it&#039;s large enough, or over your floured work surface. Knead it gently just until you can form a rough ball. Do not over knead the dough.

Score:

Score: Place the dough in the skillet and score the top in an X shape or a couple lines about an inch in depth, to help cook the center.

Bake:

https://content.jwplatform.com/videos/pbNOvRCU.mp4

This Irish Soda Bread recipe is a rustic, mildly sweet quick bread that doesn't require any yeast at all. It is so easy and super quick to put together, a great crusty exterior, and keeps well for days.

No Yeast Bread Recipe (Oven/Crockpot)

tsp salt

sugar ((OPTIONAL if you prefer a bread that

TBSP baking powder

Parmesan cheese ((OPTIONAL))

rosemary (chopped (OPTIONAL))

egg (at room temperature)

unsalted butter

buttermilk ((see substitutions on the notes)

In a mixing bowl, mix together flour, salt, sugar, baking soda, and baking powder.  If you’d desired, stir in Parmesan and rosemary. Whisk egg on the side of the bowl and combine with softened butter. It will be crumbly at first. Then quickly stir in buttermilk, mixing just enough to form a homogeneous dough.

Transfer to a lightly floured surface and quickly knead for 5 to 8 times maximum. Shape into a flat round or oval shape! Score an X on the top center (about ¼-inch deep if baking or 1/3-inch deep if cooking bread in the slow cooker). Transfer right away to either a baking sheet or cast iron skillet lined with parchment paper, or to a lined slow cooker.

IF COOKING IN THE CROCKPOT: Brush bread with buttermilk and cook on high for 2 ½ hours, or until a toothpick inserted in the center comes out clean. For a browned crust, brush crockpot bread with olive oil or melted butter and then broil bread on the middle rack of the oven on top of a lined baking sheet for 3-5 minutes or until lightly brown.  

IF BAKING: Bake in a preheated oven at 375 degrees F (190 degrees C) for about 45 minutes, or until a toothpick inserted in the center comes out clean and the top has browned. For a moist and softer crust, brush bread with extra buttermilk before baking and also every 20 minutes while baking.

How to make an easy No-Yeast Bread Recipe!  This is a simple variation of traditional Irish Soda Bread that uses baking soda and buttermilk (or my easy buttermilk substitute) to make a single loaf of bread. Only 6 ingredients needed, no mixer, and minimal kneading! 

No Yeast Bread (Soda Bread)

all-purpose flour ((405 grams))

Tablespoons sugar

buttermilk ((354 milliliters))

olive oil

Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together flour, sugar, baking soda, and salt.

Make a well in the center and add 1 cup of buttermilk and olive oil. Whisk together in the well and gradually stir into the flour mixture. Add remaining buttermilk as needed until dough clings together and you have a shaggy dough.

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