Irish Soda Bread | Easy St Patrick’s Day Bread
There’s something beautifully rustic about Irish Soda Bread that evokes feelings of warmth and comfort. This bread is a delightful blend of flavors and textures, boasting a crusty exterior and a soft, tender crumb. The combination of baking soda and buttermilk creates a unique leavening process that makes it distinctively light while maintaining a hearty, satisfying bite. With a golden crust that hints at a perfectly baked loaf, this recipe is sure to impress.
Table of Contents
I still remember the first time I made Irish Soda Bread for a friend gathering, inspired by the essence of St. Patrick’s Day. The aroma wafting through the kitchen drew everyone in, and soon enough, we were all gathered around the table, eagerly breaking apart the warm loaf. It became a tradition, a bread that not only complements savory Irish dishes but stands equally well alongside a good cup of tea or coffee. You’ll want to give this easy recipe a go, as it’s not only budget-friendly but also a crowd-pleaser.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep time, you can enjoy homemade bread in less than an hour.
- Irresistible Flavor: The combination of buttermilk and a touch of sweetness from sugar gives it an unforgettable taste.
- Eye-Catching Appeal: The scored top and optional sweet crust make it visually stunning.
- Flexible Serving: Perfect for breakfast, a snack, or even as an accompaniment to your favorite stew.
- Diet-Friendly Options: Easily adaptable to suit your dietary needs, with options to skip the raisins or use gluten-free flour.
Ingredients You’ll Need
- 1 ¾ cups raisins (or currants, optional): These add a burst of sweetness but are optional based on your preferences.
- ⅔ cup Irish whiskey (such as Jameson) or apple juice/white grape juice (optional): Soaking the raisins in this helps enhance the flavor, but you can use juice for a non-alcoholic version.
- 4 ¼ cups all-purpose flour: This forms the backbone of our bread. Use high-quality flour for the best results.
- 3 ½ teaspoons baking powder: It provides lift and ensures the loaf doesn’t turn out too dense.
- ¾ teaspoon baking soda: Pairs with the buttermilk for that signature texture.
- 1 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 ¾ cups buttermilk: This is essential for moisture and contributes to the tender crumb.
- 2 large eggs + 2 yolks: Adds richness and helps bind the dough together.
- 4 tablespoons unsalted butter, melted; divided: Butter adds flavor and moisture. Use quality unsalted butter for the best taste.
- ¼ cup granulated sugar: Sweetens the bread and enhances the crust color.
- 2 tablespoons turbinado sugar (optional): Gives a lovely crunch and sweetness to the crust; granulated sugar works in a pinch.
How to Make Irish Soda Bread | Easy St Patrick’s Day Bread Recipe
Preheat the Oven: Begin by preheating your oven to 350°F. For best results, spray a nonstick baking sheet generously with cooking spray. If using a 9-inch cast iron skillet, place it in the oven now to preheat and make sure to grease it well with butter.
Soak the Raisins: If you decide to add raisins for a touch of sweetness, place them in a medium bowl and pour your choice of soaking liquid—Irish whiskey or apple juice—over them. Let them stand while you prepare the dough.
Combine Dry Ingredients: In a large bowl, whisk together 4 ¼ cups all-purpose flour, 3 ½ teaspoons baking powder, ¾ teaspoon baking soda, and 1 teaspoon salt. Make sure everything is mixed well, then set this mixture aside.
Mix Wet Ingredients: In a separate medium bowl, combine 1 ¾ cups buttermilk, 2 large eggs along with 2 egg yolks, and 3 tablespoons melted butter. Add in ¼ cup granulated sugar and whisk until well combined.
Combine Wet & Dry Mixtures: Pour the wet mixture into the dry ingredients, stirring just until everything is combined. Avoid overmixing the dough, as this can lead to a denser loaf.
Add Soaked Raisins: If you soaked raisins, drain them and gently fold them into the dough using a spatula. This addition is optional, but if you’re a fan of fruity bread, it’s highly recommended!
Shape the Dough: Turn the shaggy dough onto your prepared baking sheet (or carefully remove your hot skillet) and shape it into a round loaf. Don’t worry if it feels sticky; that’s perfectly normal.
Score the Bread: Using a large knife, score the top of the loaf by making a large X about ½ inch deep. This helps the bread rise beautifully while baking.
Brush with Butter: Brush the remaining tablespoon of melted butter evenly over the dough’s surface, giving it a rich flavor.
Sprinkle Sugar (Optional): For an optional yet delightful sweet crunch, sprinkle 2 tablespoons of turbinado sugar over the top before it goes into the oven.
Bake to Perfection: Slide the bread into the oven and bake for 45 to 60 minutes until the crust is golden brown and the bread sounds hollow when tapped. Check it early, especially if using a cast-iron skillet, as it may cook quicker.
Cool & Serve: Once out of the oven, allow the bread to cool completely before slicing. It’s divine served warm with a pat of butter!
Storing & Reheating
Store your Irish soda bread at room temperature in an airtight container, where it will stay fresh for up to 4 days. For extended storage, consider freezing—wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. When you’re ready to enjoy it, simply thaw and warm it in a preheated oven at 350°F for about 10 minutes, just until the crust feels fresh and inviting again.
Chef’s Helpful Tips
- Hash out common mistakes by avoiding overmixing the dough, which can toughen it up.
- Use room temperature eggs and chilled buttermilk for best blending.
- If your dough is too sticky, lightly flour your hands when shaping.
- Experiment with flavor enhancements, like adding herbs or spices to the dough.
- Make-ahead is possible—mix the ingredients and store them in the fridge overnight before shaping and baking.
Those sweet and salty aromas wafting from your kitchen as your Irish soda bread bakes might just draw even the pickiest of eaters into your home. This easy recipe not only helps celebrate St. Patrick’s Day but also creates a scrumptious staple to enjoy anytime. Plus, with the simple steps and warm, inviting results, you’ll want to make this again and again.
Recipe FAQs
Can I make Irish soda bread without buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This makes an effective replacement that still provides the same acidity for a perfect rise.
Is there a gluten-free version of Irish soda bread?
Yes! You can easily make a gluten-free Irish soda bread by substituting the all-purpose flour with a higher-quality gluten-free all-purpose blend. Make sure it contains xanthan gum for adequate rise and texture. Additionally, the science behind the baking soda will still give your bread that wonderful fluffiness.
Can I add additional flavors or ingredients to the dough?
Absolutely! Feel free to get creative with your Irish soda bread by incorporating flavors like shredded cheese, chopped herbs, or even nuts and dried fruits. Just keep in mind that adding too much wet ingredient could affect the dough’s consistency, so balance it thoughtfully.
How do I know when my soda bread is baked through?
A classic way to check if your soda bread is done is to tap the bottom of the loaf. If it sounds hollow, it’s ready! You can also insert a toothpick into the center; if it comes out clean, you’re all set for slicing and serving your delicious creation.
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📖 Recipe Card
Irish Soda Bread | Easy St Patrick’s Day Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Irish
Description
This Irish Soda Bread is a delightful treat with a crunchy crust and soft interior. Made with easy-to-find ingredients like buttermilk and flour, it’s perfect for any occasion. Enjoy this comforting bread fresh from your oven, ideal for dinner or breakfast!
Ingredients
- 1 ¾ cups raisins, or currants, optional*
- ⅔ cup irish whiskey such as jameson, or apple juice or white grape juice, optional
- 4 ¼ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk*
- 2 large eggs + 2 yolks, use the extra whites for an omelette or scrambled eggs
- 4 tablespoons unsalted butter, melted; divided
- ¼ cup granulated sugar
- 2 tablespoons turbinado sugar, optional (granulated sugar may be substituted)
Instructions
- Preheat the oven to 350F and prepare a nonstick baking sheet with cooking spray or heat a greased 9-inch cast iron skillet.
- If using raisins, soak them in Irish whiskey or juice to plump them while you prepare the dough.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In another bowl, combine buttermilk, eggs, 3 tablespoons of melted butter, and sugar, whisking until smooth.
- Combine the wet and dry ingredients, mixing gently without overworking the dough.
- If using raisins, drain and fold them into the dough cautiously.
- Transfer the dough onto the prepared baking sheet or skillet, shaping it into a round loaf.
- Score the top of the dough with a large X, cutting about ½ inch deep.
- Brush the surface with the remaining melted butter and optionally sprinkle with turbinado sugar.
- Bake for 45 to 60 minutes until golden brown and cooked through; rotate midway if necessary.
- Let the bread cool completely before slicing, and enjoy with butter.
Notes
For extra flavor, consider soaking the raisins in whiskey overnight.
If you don’t have buttermilk, you can make a substitute by mixing milk with a bit of vinegar or lemon juice.
Store the bread in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 4g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 63mg
