soda bread

Irish Soda Bread

Flour

Sugar

tsp Baking Soda

tbsp Baking Powder

Salt

Butter

Buttermilk

Preheat oven to 375.

Grease a baking sheet.

Mix together flour, sugar, baking soda, baking powder and salt.

Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined.

Flour work surface.

Turn out dough and knead briefly.

Shape dough into a round shape and place on prepared sheet.

Whisk together 1/4 cup melted butter with 1/4 cup buttermilk.

Brush loaf with buttermilk mixture.

Cut an X in the top of the loaf.

Bake 45 minutes or until toothpick inserted into the middle comes out clean.

Brush with buttermilk mixture every 15 minutes or so while baking.

https://content.jwplatform.com/videos/xEiSlh1G.mp4

This is the best Irish Soda Bread Recipe you’ll serve at your kitchen table!

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.

all-purpose flour

salt

baking soda

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

Quick and easy Irish soda bread recipe with flour, baking soda, salt, buttermilk, raisins, an egg, and a touch of sugar.

flour

Tbsp sugar

Tbsp butter

currants

egg,

buttermilk

Whisk together flour, sugar, salt, baking soda: Preheat oven to 425°F. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Work the butter into the flour, add currants or raisins: Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.

Make a well, mix in buttermilk, egg: Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.

Lightly knead dough and form dough mound: Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!
 
Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).
You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

Score with an X: Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).
Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.

Bake: Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)
Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Be sure to put a pot holder over it.

Let cool a few minutes: Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly.
Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

"This is the best Irish Soda Bread recipe!  Since my husband is Irish, soda bread is a staple in our kitchen!  I have made 3 different versions of soda bread and this one is his favorite! I also mix into the dough a little bit of chocolate chips. Wonderful!"

"LOVE this recipe!! I followed the instructions exactly. Needed just over 4 cups of flour.  Baked in a cast iron skillet for 45 minutes. Great crust, tender inside.\r\nPerhaps those that found the dough too wet or sticky, may not realize that not all bread dough is smooth and stetchy. As the recipes states, the dough is shaggy.\r\nI will definitely be making this again."

"This bread is easy...and amazing! I didn't have raisins or currants on hand so I used dried tart cheeries. All I can say is WOW!"

"Very delicious.  The bottom got a bit overdone.  Next time I’ll use a lower temp."

"My go to recipe every year!  My children love to bake this with me!\n\nThank you again for another great recipe!"

https://www.simplyrecipes.com/video_src?vid=6014757637001

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,

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

Make delicious, crusty white bread in under 40 minutes – with no kneading, or proving! My Easy White Soda Bread is super simple to make and only uses 4 ingredients! Wonderful eaten just as it is or as an accompaniment to soups and stews.

Easy White Soda Bread

flour white flour))

salt ((or

bicarbonate of soda ((see notes))

buttermilk ((see notes))

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.

Dust a baking tray (I actually use a pizza tray) with a little plain flour.

Mix all the dry ingredients together thoroughly. Tip in the buttermilk and stir to combine.

Keep stirring until the ingredients come together as a dough, then squidge together to form a ball.

Place the ball of dough on your baking tray and cut a deep cross in the centre. (This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.)

If you wish, you can dust the loaf with a little flour, then place the bread in your preheated oven for 30 minutes.

Serve with soup, stew, salad, or cheese, olives and cold meats.

Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.

Nigel’s lazy loaf

sea salt

caster sugar

bicarbonate of soda

350 milliliters/12fl oz buttermilk

This easy soda bread is made with extra sharp cheddar, which gives it a crisp, golden crust and tender, cheesy interior.

Irish Cheddar Soda Bread

all purpose flour, spooned into measuring cup and leveled-off with a knife

baking powder

unsalted butter,

Cheddar cheese, grated (about 2 cups)

low fat buttermilk

Preheat the oven to 375°F. Grease an 8-inch round cake pan with butter or nonstick cooking spray.

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

Toss in the cold butter. Using a pastry cutter or two butter knives, "cut" the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the grated cheese. 

In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not overmix.

Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for 40-45 minutes, until golden brown and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into wedges and serve warm with softened butter.

<strong>Freezer-Friendly Instructions:</strong> The bread can be frozen for up to 3 months.  Once it’s completely cooled, wrap it securely in plastic wrap and place in the freezer.  To reheat, wrap the bread in aluminum foil and warm it in a 350°F oven until hot.

Not your ordinary Irish soda bread recipe, this is deluxe indeed. The orange and rum raisins really shine in this easy bread. We used the orange zest from two large oranges and it still had a lovely orange essence. Candied orange peel would just amp the orange flavor. Fluffy and moist with a hint of sweetness, we could make this...

Deluxe Irish Soda Bread

c allpurpose flour

whole wheat flour (any kind)

c oats,

tsp baking powder

tsp baking soda

c white sugar

c brown sugar

c butter

c raisins

c rum (I use Meyers)

orange peel

buttermilk (or slightly more as needed)

Want to make soda bread without buttermilk? No problem! My No Buttermilk Soda Bread takes just 40 minutes to make, involves no kneading or proving, and is suitable for vegans and those following a dairy free diet…and anyone who just doesn’t happen to have any buttermilk handy!

No Buttermilk Soda Bread (Vegan & Dairy Free)

g wholemeal flour

g oats (plus extra to scatter on top)

baking soda (see note 1)

300 ml neutral tasting dairy free milk (see note 2)

apple cider vinegar lemon

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Dust a baking tray (I actually use a pizza tray) with a little plain flour.

Mix all the dry ingredients together thoroughly. Add the oat milk and vinegar, and stir to combine.

Place the ball of dough on your baking tray and cut a deep cross in the centre. This is really important as it helps the centre of the bread to cook properly – so cut nice and deep, almost to the bottom.

If you wish, you can dust the loaf with a little flour and a sprinkle of oats, then place the bread in your preheated oven for 30 minutes.

Serve with soup or salad or anything else you fancy! (And don’t forget it makes great toast the next day…)

I love to have Irish Soda Bread for breakfast hot out of the oven with some low fat spread and a cup of tea. This is very easy to make, even if you have no experience baking. If you prefer to make a bread to serve with dinner, omit the raisins and sugar and you can add caraway seeds.

Low Fat Irish Soda Bread

all purpose flour

whole wheat flour

tbsp sugar

1% buttermilk

raisins

Preheat oven to 375°.

Mix all dry ingredients (first 5) in a large bowl with a whisk.

Slowly add buttermilk stirring with a wooden spoon until a soft dough is formed.

Add raisins, knead the dough lightly on a sheet of wax paper or a floured surface for about 1 minute.

Form into a round, slightly flattened shape.

Place on a cookie sheet with a silicone baking mat or parchment paper.

Using a sharp knife, make an X at the top about 1/2 inch deep. Bake about 40 minutes, until golden.

To test if it's done, insert a toothpick into the bread, if it comes out clean it is done.

Let it cool on a bakers rack for about 5-10 minutes before serving.

This Vegan Soda Bread is one of the easiest vegan bread recipes to have on hand! It’s a rustic yeast, dairy, and egg-free bread that&#039;s super quick to make. No kneading or complicated shaping is involved. Enjoy it fresh from the oven, slathered with vegan butter!

Vegan Soda Bread

500 g / 4

sugar

1¾ tsp baking soda (, (bicarbonate of soda in the UK))

/ 120 mls natural vegan yogurt (, it must be unsweetened and unflavoured)

60 mls / 4 tablespoons melted vegan butter

apple cider vinegar

oats

Preheat oven to 400 ° F (200 °C)

Line a baking tray or a minimum of 10 to 12 inch cast iron skillet with parchment paper.

To a large mixing bowl add the flour, sugar, salt and baking soda. Give them a quick whisk or stir to combine.

In another bowl or jug add the soy milk, natural yogurt, melted butter and the vinegar. Whisk to combine.

Lightly flour a spot on your work surface ready for shaping the loaf and if you want to decorate the top of the loaf with a sprinkle of oats, have them, and a small bowl of water and pastry brush handy too. Don&#039;t mix up the dough until all of this is ready.

Pour the wet mixture into the dry ingredients and stir them together with a spatula to form a shaggy dough. Keep stirring until it gets too difficult. If it&#039;s dry add a tiny drop or two of milk and stir until absorbed.

Turn the shaggy dough out onto the floured surface along with any bits that didn&#039;t incorporate well. Dust your hands well with flour and bring the dough together into a ball. If it is really sticky sprinkle on a bit more flour. Shape into a 7-inch disc shape about 2 inches high. It doesn&#039;t need to look perfect. The beauty of soda bread is it should be rustic! Don&#039;t take too long doing this. The quicker you are the more the bread will rise.

Once it&#039;s shaped transfer it onto the parchment-lined tray/skillet. Get your sharpest knife and wet it by either running it under the tap or dipping it in a glass of water, then slice a cross shape about ¾ inch deep into the top. In between each knife cut, run the knife under the tap to wet it again. It helps you get a clean, smooth cut without dragging the dough.

If you want to decorate with oats, brush the top of the loaf lightly with water then sprinkle the oats over the top. The water helps them stick.

Immediately put in the oven and bake for about 50 mins. or until a firm golden crust has formed and it sounds hollow when tapped on the bottom.

Once done, remove from the oven and place on a cooling rack. Allow to cool for at least 30 minutes before cutting.

Once upon a time, soda bread was baked over hot coals in a covered skillet, trapping steam from the dough to produce a wonderfully crusty loaf of bread—a setup anyone can re-create in a Dutch oven. Teamed up with low-protein all-purpose flour and volatile baking soda, buttermilk hits the sweet spot of gluten and carbon dioxide formation, creating a moist and fluffy soda bread that's chewy and crusty all at once.

Real Irish Soda Bread Recipe

all-purpose flour,

(6 grams) baking soda (see note)

low-fat cultured buttermilk (2 1/4 cups; 510 grams), well shaken

Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover the bottom of a deep 10-inch cast iron or enameled Dutch oven with a sheet of parchment paper; no need to trim.

Combine flour, salt, and baking soda in a large bowl and whisk a full minute to combine. Stir in buttermilk with a flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with a spatula into a rough boule-like shape. Score deeply into quarters with a sharp knife or razor, cleaning the blade between each slice.

Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread is allowed to cool 2 hours more.) Store up to 24 hours in an airtight container and toast to freshen bread before serving.

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.

Transfer to a clean, lightly floured surface and briefly knead dough several times (don’t over-do it) and form dough into a round ball. It will be a bit shaggy and a bit sticky. Transfer to prepared baking sheet and lightly flatten with your hands. Use a sharp knife to score a deep (about halfway into the center of the bread) “X” into the top center of the bread.

Transfer to 400F (205C) oven and bake  for 35-40 minutes and bread sounds hollow when tapped.

Allow to cool then slice and enjoy.

Easy and delicous Irish Soda Bread (yeast free). Don&#039;t forget to check out my step by step photos and tips above!

Irish Soda Bread Recipe

buttermilk (cold)

flour ((480 grams))

baking soda ((9 grams))

kosher salt ((9 grams))

butter (cold, diced (57 grams))

Preheat oven to 425F.

Whisk the buttermilk and egg together then set aside.

Combine the flour, sugar, baking soda and salt in a large bowl then whisk together. If you’re adding raisins or currants then mix those in now.

Add the butter to the flour mixture then work into small pea sized pieces with your hands or a pastry cutter.

Create a well in the middle of the flour mixture and pour the buttermilk mixture in. Use a spatula to fold the mixture together until all the flour has been worked in.

Transfer the dough to your lightly floured surface, form into a loaf and place onto a parchment lined baking sheet or seasoned cast iron pan.

Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. Tent the bread with foil if the top is getting too much color.

Allow to cool then serve.

One thing you should know about cooking Ireland's world famous soda bread is that it's quick and easy to make. Try it with our potato and bacon soup with parsley pesto recipe.

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The most viewed soda bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

Irish Soda Bread

Easy White Soda Bread

Nigel’s lazy loaf

Irish Cheddar Soda Bread

Deluxe Irish Soda Bread

No Buttermilk Soda Bread (Vegan & D...

Low Fat Irish Soda Bread

Vegan Soda Bread

Real Irish Soda Bread Recipe

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The most viewed soda bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine