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    Home » Breads

    Irish Soda Bread

    Mar 16, 2006 · Modified: Dec 27, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Irish Soda Bread - Andrea Meyers

    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 - Andrea Meyers
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    Irish Soda Bread

    A family recipe from Ann Meyers.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Bread
    Cuisine: Irish
    Diet: Vegetarian
    Keyword: milk, quick breads, raisins, St. Patrick's Day
    Servings: 16
    Calories: 218kcal
    Author: Andrea Meyers

    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)
    US Customary - Metric

    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.

    Recipe Notes

    Make it Gluten Free
    Use King Arthur Measure for Measure Flour. Allow the dough to rest about 5 minutes before shaping. The top will not brown in the same way as wheat bread, so you will need to do a toothpick check to make sure that the bread is done. Keep an eye on it so that it doesn't bake too long and dry out.

    Nutrition

    Serving: 1slice | Calories: 218kcal | Carbohydrates: 42g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 249mg | Potassium: 313mg | Fiber: 2g | Sugar: 17g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Heather Malloy says

      December 17, 2012 at 11:59 pm

      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

        December 20, 2012 at 10:54 pm

        That's wonderful! So glad you like it.

    2. Carrie says

      September 06, 2015 at 12:32 pm

      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

        September 06, 2015 at 12:39 pm

        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

        September 06, 2015 at 2:11 pm

        Hi Carrie. I can't tell you how much I appreciate your thoughtful comments. You made my day. 🙂

    3. Brianna says

      March 11, 2016 at 10:35 am

      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

        March 11, 2016 at 11:16 am

        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.

    Trackbacks

    1. Irish Soda Bread « I am a honey bee says:
      March 15, 2010 at 7:40 am

      [...] Andrea Meyer’s recipe 4 cups (480 g)  unbleached all-purpose flour, plus more for kneading 1 teaspoon salt 3 teaspoons [...]

    2. St. Patrick's Day Recipes (Entertaining At Home) Moms & Munchkins says:
      February 22, 2014 at 10:55 am

      […] have a weakness for bread and this Irish Soda Bread by Andrea Meyers looks so delicious! It would go great with a warm bowl of Irish […]

    3. 21 Delicious St.Patrick's Day Treats - Craft Dictator says:
      March 6, 2014 at 5:00 am

      […] 4-Irish Soda Bread at Andrea Meyers […]

    4. St. Patrick's Day Recipes For Kids says:
      March 11, 2014 at 2:47 pm

      […] It’s a classic for a reason. Soda bread is simple enough that even picky eaters will be on board. via Andrea Meyers […]

    5. 10 Easy Recipes Kids Can Make for St. Patrick’s Day - A Thrifty Table says:
      March 16, 2014 at 12:39 pm

      […] Irish Soda Bread from Andreas Recipes […]

    6. Irish soda bread & The Kid’s Co-op | FSPDT says:
      December 1, 2014 at 4:53 pm

      […] a great way to make lasting memories. Here is the site I got the recipe from Andrea Meyers. […]

    7. 10 Easy Recipes Kids Can Make for St. Patrick’s Day | Midwest Modern Momma says:
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      […] Irish Soda Bread from Andreas Recipes […]

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