If there’s one thing that makes me feel like I have my life together, it’s baking a loaf of bread from scratch. But let’s be honest—yeast can be fussy, kneading can be a workout, and patience is not my strongest virtue. That’s why Irish soda bread is my go-to whenever I want homemade goodness without the hassle.
What’s So Special About Irish Soda Bread?
First off, it’s been around for ages. Traditional Irish soda bread dates back to the 1800s when baking soda (hence the name) became available as a leavening agent. It was a simple, hearty bread made with minimal ingredients—just flour, baking soda, salt, and buttermilk—because that’s what was on hand in many Irish households. No waiting around for yeast to do its thing, and no fancy equipment required.
It also has that rustic charm that makes you feel like you’ve just stepped into a cozy Irish cottage. And let’s be real—if I can whip up something that looks and tastes like I spent hours in the kitchen when it actually took 10 minutes of effort, I’m all in.
The Perfect Anytime Bread
One of the best things about Irish soda bread is its versatility. You can have it warm with a pat of butter for breakfast, dunk it in a bowl of soup for lunch, or serve it alongside your corned beef and cabbage for a true Irish feast. Some versions include raisins or caraway seeds, but I like to keep it classic—simple, golden, and just the right balance of crispy crust and soft, slightly tangy interior.
Whether you’re celebrating St. Patrick’s Day or just craving a rustic, comforting loaf, this Irish soda bread recipe is a winner. Quick, easy, and no yeast drama—just the way I like it!
Ready to give it a try? Let’s get baking!
Irish Soda Bread
Print RecipeIngredients
- 4 cups all-purpose flour
- 1 tsp teaspoon baking soda
- 1 tsp salt
- 1 3/4 cups ¾ cups buttermilk
- 3/4 cup raisins
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, and salt. Stir in the raisins so they are evenly distributed.
- Add the buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a wooden spoon or your hands until a shaggy dough forms.
- Knead lightly. Turn the dough onto a floured surface and knead it just a few times to bring it together. Don’t overwork it—rustic is the goal here!
- Shape and score. Form the dough into a round loaf and place it on your prepared baking sheet or skillet. Use a sharp knife to cut a deep cross in the top—this helps it bake evenly and, according to legend, lets the fairies escape (because nobody wants angry fairies in their bread).
- Bake. Pop it in the oven for about 30-40 minutes or until the crust is golden brown and it sounds hollow when tapped on the bottom.
- Cool and enjoy! Let it cool on a wire rack for at least 10 minutes before slicing. Serve warm with butter, jam, or alongside your favorite hearty meal.
![\\\\\\\"\\\\\\\"](\\\\\\\"https://d5nxst8fruw4z.cloudfront.net/atrk.gif?account=r2cEh1aAod000d\\\\\\\")
Sounds yummy.
Yum! I’ve been looking for a few easy recipes to make for St. Patrick’s Day. This sounds perfect!
I’m definitely trying this one. Sounds delicious! I’ve been baking a lot all winter. Thanks for sharing, Rita! 🙂