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Irish Soda Bread
A no-yeast Irish soda bread made with buttermilk, ready in under an hour with a tender crumb and golden crust.
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Servings: 10
Calories: 326kcal
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Ingredients
- 1¾ cups buttermilk
- 4¼ cups all-purpose flour plus additional for hands and work surface
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons salted butter cold and cubed
- 1 cup raisins optional
Instructions
Prepare the Oven and Pan
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper or a silicone baking mat, or grease a 9–10-inch cake pan or pie dish, or use a seasoned 10–12-inch cast iron skillet.
- If using a Dutch oven (5-quart or larger), grease or line with parchment paper. Bake with the lid off.
Combine the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.4¼ cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Cut in the Butter
- Add the cold, cubed butter to the flour mixture.5 tablespoons salted butter
- Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add Raisins (Optional)1 cup raisins
- Stir the raisins into the flour mixture until evenly distributed.
Form the Dough
- Pour the buttermilk into the flour mixture.1¾ cups buttermilk
- Gently stir until the dough becomes too stiff to mix.
- Turn the dough out onto a lightly floured surface.
- With floured hands, shape the dough into a ball.
- Knead gently for about 30 seconds, just until the flour is fully incorporated.
- If the dough is sticky, add a small amount of flour as needed.
Shape and Score
- Transfer the dough to the prepared pan.
- Using a sharp knife, score a ½-inch-deep slash or “X” across the top of the dough.
Bake
- Bake for 45–55 minutes, or until golden brown and the center is fully baked.
- If the top browns too quickly, loosely tent with aluminum foil.
- The bread is done when an instant-read thermometer inserted into the center reads 195°F.
Cool and Serve
- Remove from the oven and cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Serve warm, at room temperature, or toasted.
Notes
Stand Mixer Instructions
• Fit a stand mixer with the paddle attachment.
• Add flour, sugar, baking soda, and salt to the mixing bowl. Mix on low speed until combined.
• Add cold, cubed butter and mix on low speed until the mixture resembles coarse crumbs.
• Mix in raisins (if using).
• With the mixer on low speed, slowly pour in the buttermilk and mix just until the dough begins to come together.
• Do not overmix. The dough will be thick and slightly shaggy.
• Turn the dough out onto a lightly floured surface and gently bring it together into a ball before shaping and baking as directed. Substitutions
• If buttermilk is unavailable, substitute with 1¾ cups milk mixed with 1 tablespoon lemon juice or white vinegar. Let stand 5 minutes before using.
• Replace raisins with dried cranberries, currants, or omit entirely for plain soda bread. Serving Suggestions and Pairings
• Serve with salted butter, honey, or fruit preserves.
• Pair with soups, stews, or chili.
• Toast slices and serve with jam or cream cheese for breakfast. Storage
• Store tightly wrapped at room temperature for up to 2 days.
• Refrigerate for up to 1 week. Freezing
• Freeze whole or sliced bread wrapped tightly in plastic wrap and foil for up to 3 months.
• Thaw at room temperature and reheat in a 300°F oven if desired.
• Fit a stand mixer with the paddle attachment.
• Add flour, sugar, baking soda, and salt to the mixing bowl. Mix on low speed until combined.
• Add cold, cubed butter and mix on low speed until the mixture resembles coarse crumbs.
• Mix in raisins (if using).
• With the mixer on low speed, slowly pour in the buttermilk and mix just until the dough begins to come together.
• Do not overmix. The dough will be thick and slightly shaggy.
• Turn the dough out onto a lightly floured surface and gently bring it together into a ball before shaping and baking as directed. Substitutions
• If buttermilk is unavailable, substitute with 1¾ cups milk mixed with 1 tablespoon lemon juice or white vinegar. Let stand 5 minutes before using.
• Replace raisins with dried cranberries, currants, or omit entirely for plain soda bread. Serving Suggestions and Pairings
• Serve with salted butter, honey, or fruit preserves.
• Pair with soups, stews, or chili.
• Toast slices and serve with jam or cream cheese for breakfast. Storage
• Store tightly wrapped at room temperature for up to 2 days.
• Refrigerate for up to 1 week. Freezing
• Freeze whole or sliced bread wrapped tightly in plastic wrap and foil for up to 3 months.
• Thaw at room temperature and reheat in a 300°F oven if desired.
Nutrition
Serving: 1 piece | Calories: 326kcal | Carbohydrates: 58g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 436mg | Potassium: 235mg | Fiber: 2g | Sugar: 6g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.