According to Wikipedia, the Irish first began making soda breads in 1840 when bicarbonate of soda was introduced to Ireland. This is the Meyers’ family Irish Soda Bread recipe, but the recipe is not entirely traditional since it includes baking powder. My mother-in-law makes this every year for St. Patrick’s Day, and we have continued the family tradition. I love pieces of it toasted and slathered with fresh butter for breakfast.
Because the dough requires only minimal mixing and shaping, I do this all by hand. You can use a stand mixer and dough hook, just take care not to overwork the dough or the bread will be tough.
Recipe Notes
You can use whole wheat flour, too. I often use half whole wheat/half white unbleached flour.
This bread freezes well. Double wrap in plastic wrap and place in a freezer bag.
If you don’t keep buttermilk on hand, you can make it yourself. Mix 3 tablespoons lemon juice and add milk until you have required amount for recipe. Allow to sit on the counter for 15 to 20 minutes to give it time to curdle.
Make it Gluten Free
You can make this recipe gluten free by using King Arthur Measure for Measure Flour. We have tested with this flour and no other substitutions. The texture is not precisely the same and it is a little more crumbly, but it still turned out well. See notes in the recipe.
Irish Soda Bread
Equipment
- large mixing bowl
- wooden spoon or silicone spatula
- 2 (8-inch) round cake pans, lightly greased on the bottom
Ingredients
- 4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter (cold)
- 2 cups currants or raisins
- 1 egg (slightly beaten)
- 1¾ cup buttermilk (or sour milk)
- 1 tablespoon milk
- granulated sugar (for sprinkling)
Preparation
- Preheat oven to 375° F/190° C. (If you are using dark nonstick pans, preheat oven to 350° F/175° C.)
- Combine flour, salt, baking powder, soda, and sugar. Add butter and cut in until crumbly. Stir in the currants.
- Combine egg and buttermilk and add to dry ingredients. Stir until blended.
- Turn the dough out onto a wooden board sprinkled with flour. Knead the dough for a minute, no longer. If the dough is a little sticky, dust with some extra flour. Take care not to overwork the dough or add too much extra flour, or the bread will be tough.
- Divide dough in half and shape each into a round loaf. Place each loaf into an 8-inch round cake pan. Cut a cross on top of each loaf, about ½-inch deep. Then brush each with milk and sprinkle sugar on the top.
- Bake 35-40 minutes until golden. Remove from pans and cool on a wire rack. Slice to serve.
Heather Malloy says
This recipe is wonderful! I have made two batches and my family loves it!! So nice as my husband grew up in New England and you really don't find Irish Soda bread where we live in AZ 😉
Andrea says
That's wonderful! So glad you like it.
Carrie says
Andrea, I have been meaning to let you know for the past several years, how your Irish Soda Bread recipe is _The Best_. I have made it on numerous occasions, even in hot July and August (I bake it outdoors). I add a tablespoon or so of caraway seeds to mine. I have taken photos of my breads during the preparation, ready for oven, and right from the oven and I hope that somehow I might share them with you and your readers. I noticed some of the comments and wanted to respond to those finding the recipe different from most breads: you don't really knead this bread dough, you gather it. I use a bench scraper (wonderful tool) and give my dough the final "mix" (only, as you state, a light combining) on a wooden pastry board. The texture of the dough, imo, is a bit like that of wetting potting mix* (Andrea, delete and edit this is you think this statement is distracting). I am a gardener, as a lot of good cooks are, and could not help noting the similarity of texture. In other words, it is a _loose_ texture and is wet. Don't worry, leave it that way 😉
When cutting the X into the top of the loosely shaped boule (ball, rounded form), I find it helpful to first wet a very sharp, thin-bladed slicing knive (not a thick European chef's knife). Clean the knife, re-wet it for the second loaf. I then, as your recipe directs, use a pastry brush to coat the top with milk.
Today I am making more loaves to take to a friend's cheese tasting party. She loves this (your) Irish Soda Bread recipe (so do I). She even wanted me to make it for her wedding buffet 😉 -- no kidding. But, guess what, I made two loaves (recipe) and it was completely gone by the time she got a chance to enjoy the buffet.
I misplaced my many print outs, so came by your web site just now to print out another copy. I have to rush off to make some (so easy), but just had to let you and readers know how much I and friends love it. Although it is a bit similar to the Joy of Cooking recipe, it is much better. I'm not sure of the technical details, but I much prefer your family recipe for texture and flavor. So a big, THANK YOU!
Carrie
Carrie says
Those were smiling faces, not quizzical or frowns. I also meant to say, "wetted" potting mix (not wetting).
I'm baking today's loaves for the same friend whose wedding I baked it for. I know she loves it, so usually try to bring her a loaf or two when we visit.
Andrea says
Hi Carrie. I can't tell you how much I appreciate your thoughtful comments. You made my day. 🙂
Brianna says
Have you ever done with whole wheat? I always pictured it a bit heartier (and I want to use up some whole wheat flour I've got lying around...)
Andrea says
Hi Brianna. Yes, I have made the soda bread with half whole wheat/half white unbleached flour, and the texture was still about the same.