Why You’ll Love This Recipe
I’ve tried several recipes for Irish soda bread, and this one is by far my favorite. It bakes up into such a beautiful loaf I can hardly believe it isn’t a yeast bread. And it’s so incredibly easy to make, especially if you’re impatient like me and don’t want to wait around for the dough to rise.
Like so many delicious bread recipe, this is the product of a time when fancy ingredients weren’t available or affordable, so it’s made with only the most basic ingredients.
Tips for Storing & Freezing
- Cool completely before storing, then wrap tightly in plastic wrap, a reusable bread bag, or an airtight container and store at room temperature.
- Slice before freezing if you want to thaw only a few servings at a time. Place parchment or wax paper between slices so they don’t stick.
- Wrap the whole loaf or slices tightly in plastic wrap, then add a layer of aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months.
Variations and Fun Twists
- Raisin: Stir in about one cup of raisins or currants and add a tablespoon or two of sugar to the dough. A pinch of cinnamon is optional.
- Orange Cranberry: Fold in a generous handful of dried cranberries along with a tablespoon of fresh orange zest.
- Cheddar & Herb: Mix in a cup of shredded sharp cheddar and a tablespoon of chopped fresh chives or parsley. Add a pinch of pepper for even more savory flavor.
If you enjoy this recipe, be sure to try my Dill White Cheddar Irish Soda Bread and my Easy Cranberry Orange Soda Bread.
Traditional Irish Soda Bread
Traditional Irish soda bread made with just a few simple ingredients.
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Servings: 1 loaf
Calories: 249kcal
Ingredients
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425 degrees. Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball.
- Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball and then press into the prepared pan so that the dough resembles a large disk. The dough should reach the edges of the pan, but may spring back slightly.
- Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Cover the pan of dough with another round cake pan turned upside down.
- Bake for 25-30 minutes, covered, then remove the top pan and bake uncovered for about 10 minutes more or until the crust is dark golden brown.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 50g | Protein: 8g | Fat: 1g | Cholesterol: 2mg | Sodium: 682mg | Fiber: 2g | Sugar: 3g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
147 comments
lisa
Just wondering what size round pan did you use?
Paula
When I made this a few days ago I used a cake pan. Actually, I used two. One was the pan I put the dough in, and then I laid the other over that pan like a domed cover for the part of baking that needed a cover. It worked!
Violet
So it doesn’t have to be two cake pans? I’m wondering if I could bake this in a covered round Pyrex baking dish.
Paula
It shouldn’t matter. The important thing is to cover the dough without being tight against the dough. That is why the 2 cake pans worked. It was easy for me to use 2 cake pans because I keep them all stacked together. If I had my cast iron handy, I would have probably used a skillet and a pot lid. The vessel is not as important as the idea of keeping the moisture in until you are ready to brown the top.
Violet
Perfect, thanks! I will be making the bread on Monday as part of a St. Patrick’s Day meal for friends – I can’t wait to try it!
Cathy franklin
I need to make soda bread for dinner on st paddys day for 25 people how many soda breads do you think I’ll need
Paula
I just made this to make our 5th anniversary a little more special. I added a couple of handfuls of dried cranberries when combining the dry ingredients. It is so good!!!
Stormie
Hi. This may be a stupid question but do you use self-rising flour for this recipe?
Danelle
Nope, just regular all-purpose flour. Not a stupid question though. 🙂
Stormie
Thanks!
Julie
Self-rising flour is basically a mixture of flour, baking powder and salt. I make it myself rather than buying two separate types of flour (plus it has fewer additives that way). I was originally thinking that self-rising flour could replace the flour, soda and salt, but since it’s made with baking powder rather than baking soda, I would be careful about trying it (though it is also possible to replace baking soda with baking powder and vice versa in the correct ratio).