Recipe card
Traditional soda bread (Quick bread)
This soda bread is baked and eaten on St. Patrick’s Day as it is a traditional Irish food. Irish soda bread is simple and easy to make, and the leavening comes from buttermilk and baking soda. Once the dough comes together, you are simply scoring and baking it. No proofing or rising time is needed to make this bread. Love baking bread at home? Try our popular Vienna bread and rosemary garlic focaccia. If you are looking for no-knead bread, check out this no-knead French baguette recipe.
Ingredients
The soda bread’s main ingredients and success come from buttermilk, baking soda, and cold butter. Buttermilk adds flavor and texture and also helps the bread rise. Butter gives a scone like texture. Flour: Regular plain all-purpose flour is sufficient. Sugar: Adds sweetness to the bread. Egg: You can skip this if you want an eggless version of soda bread. It adds additional richness to the bread. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Preheat the oven to 400 degrees F. Line your baking pan with parchment paper and keep it aside. In a bowl, whisk egg and buttermilk. Keep this aside. Add 4 ½ cups flour, sugar, baking soda, and salt to a mixing bowl and mix well. Cut in the butter using a fork or fingers until it resembles coarse crumbs.Make a well at the center, pour in the buttermilk egg mixture, and mix until everything comes together. Add the raisins and mix everything together.
Knead it using your hand for 30 seconds to a minute to make a ball. All the flour you added should be moistened. The dough will be on the sticker side. But if you feel it looks wet, more like batter, add an additional ½ cup flour or until you have a sticky dough. Transfer the dough to the prepared sheet. Score the dough with a knife, blade, or scissors. Bake the bread for 45 to 55 minutes or until the crust becomes golden brown. Cover with aluminum foil or parchment paper if the bread becomes brown soon. Remove the bread from the oven and let it cool for 10 minutes. Transfer it to a wire rack. This bread tastes the best when served warm.
Tips
Do not over-mix the dough. The dough has to come together, just like making scones. Adding egg is optional. You can skip it if you want to make an eggless version of this quick bread. Scoring ‘X’ helps the heat reach and bake through the center Traditionally, bread is baked in a cast-iron skillet. But you can also bake it on a baking pan lined with parchment paper like what we have baked. Raisins can be skipped, or even cranberries can be added.
Store and freeze
Cover the bread in aluminum foil and store it at room temperature for two days or in the refrigerator for up to 1 week. You can also store in freezer for 2 to 3 months. Thaw and reheat when needed.
How to eat Irish soda bread?
Irish soda bread tastes best when served warm with Irish butter, honey, or jam. It can also be served as a morning breakfast or mid-day snack with a cup of coffee or tea.
More no-yeast bread recipes
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