Irish Soda Bread | Easy St Patrick’s Day Bread
Irish soda bread is one of those heartwarming recipes that feels like home, with its rustic crust and soft, tender crumb. This simple yet delicious bread requires minimal effort and ingredients, making it a perfect staple when you want something comforting and satisfying. The magic lies in the combination of baking soda and buttermilk, which gives this bread its lovely rise and tender texture, unlike traditional yeasted breads that require hours of proofing. Whether enjoyed fresh out of the oven or toasted, this Irish soda bread is sure to please.
Table of Contents
I remember the first time I baked Irish soda bread. It was St. Patrick’s Day, and the aroma of warm bread filled my kitchen as I awaited family and friends to gather. The tradition of baking and breaking bread together brought everyone closer—a beautiful reminder of the simple joys in life. As you prepare this Irish Soda Bread | Easy St Patrick’s Day Bread Recipe, know that you are creating not just a dish, but memories to cherish.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about an hour—perfect for a last-minute bake!
- Irresistible Flavor: The hint of sweetness from the sugar and butter perfectly balances the slight tang of the buttermilk.
- Eye-Catching Appeal: The golden crust and scored top make it a showstopper on any table.
- Flexible Serving: Enjoy it as a snack, for breakfast, or as a side to soups and stews.
- Diet-Friendly Options: Switch up the raisins or currants to tailor it to your taste!
Ingredients You’ll Need
- 1 ¾ cups raisins or currants: These add a bit of sweetness and texture; you can leave them out or swap with dried cranberries if preferred.
- ⅔ cup Irish whiskey (such as Jameson) or juice (apple or white grape): Optional for soaking the raisins; imparts rich flavor if used.
- 4 ¼ cups all-purpose flour: The base for your bread; always use unbleached for the best results.
- 3 ½ teaspoons baking powder: This helps the bread rise beautifully.
- ¾ teaspoon baking soda: A key ingredient that activates with the buttermilk for a nice lift.
- 1 teaspoon salt: Essential for flavor; don’t omit it.
- 1 ¾ cups buttermilk: This gives the bread its signature tang and moist texture.
- 2 large eggs + 2 yolks: These make the bread rich and tender; save the egg whites for another dish.
- 4 tablespoons unsalted butter, melted: Adds richness; using unsalted gives you more control over the saltiness.
- ¼ cup granulated sugar: A bit of sweetness to round out the flavors.
- 2 tablespoons turbinado sugar (optional): For a sweet, crunchy topping—feel free to substitute with granulated sugar.
How to Make Irish Soda Bread | Easy St Patrick’s Day Bread Recipe
Preheat the oven: Set your oven to 350°F and prepare a nonstick baking sheet with a light spray of cooking spray. For a delightful crust, you can also use a 9-inch cast iron skillet—just remember to grease it well with butter after preheating it in the oven.
Soak the raisins: If you’re using raisins or currants, place them in a medium bowl and cover them with Irish whiskey or juice. Let them soak while you mix the rest of the ingredients—this step adds lovely flavor!
Combine the dry ingredients: In a large bowl, whisk together the 4 ¼ cups all-purpose flour, 3 ½ teaspoons baking powder, ¾ teaspoon baking soda, and 1 teaspoon salt. This ensures even distribution of the leavening agents throughout the dough.
Mix the wet ingredients: In another large bowl, whisk together 1 ¾ cups buttermilk, 2 large eggs, 2 egg yolks, and 3 tablespoons melted butter with ¼ cup granulated sugar until well combined.
Incorporate the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients, mixing gently with a wooden spoon or spatula until just combined—avoid overmixing for a light texture.
Fold in the raisins: If using the soaked raisins, drain them and gently fold into the dough using a spatula. It’s important to do this carefully to keep the dough fluffy.
Shape the dough: Turn the dough out onto the prepared baking sheet, or carefully retrieve your hot cast iron skillet. Pat the dough into a round loaf shape without worrying too much about perfection; a shaggy look is totally fine!
Score the top: With a large knife, score the top of the dough by making a deep X about ½ inch into the surface. This helps the bread bake evenly and gives it that classic soda bread look.
Brush with butter: Using the remaining tablespoon of melted butter, brush it generously over the top of the loaf for a golden finish.
Sprinkle with sugar: If you like a bit of crunch and sweetness, sprinkle 2 tablespoons of turbinado sugar evenly over the top.
Bake the bread: Place your bread in the preheated oven and bake for about 45 to 60 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean. Don’t forget to rotate the baking sheet halfway through for even cooking!
Cool before serving: Once baked, allow the bread to cool completely before slicing. It’s best enjoyed with a slather of butter on warm bread right out of the oven.
Storing & Reheating
To store your Irish soda bread, wrap it tightly in plastic wrap and keep it at room temperature for up to 4 days. For longer storage, you can freeze it in an airtight container or freezer bag for up to 3 months. To reheat, simply pop it in a 350°F oven for about 10 minutes until warmed through, refreshing the texture. Just a heads up: the skin may soften slightly when stored, but the flavor remains delightful.
Chef’s Helpful Tips
- Avoid overmixing the dough; this keeps your bread fluffy.
- If you forget to take out your eggs, soak them in warm water for a few minutes to bring them closer to room temperature.
- No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5-10 minutes to curdle; this works great as a substitute.
- If your dough seems too sticky, a sprinkle of flour can help run the dough with your hands.
- Consider experimenting with flavor—try adding caraway seeds or herbs for a different twist!
The beauty of this Irish soda bread is in its simplicity and versatility. With its rustic charm and wonderful aroma, you can easily whip up a batch any time. Now it’s your turn to create and savor this comforting bread, perhaps with your loved ones, and make it a part of your family traditions. Enjoy every bite, and don’t hesitate to experiment with flavors along the way!
Recipe FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes! You can substitute a part or all of the all-purpose flour with whole wheat flour. Just keep in mind that this may change the texture a bit, making it denser. You might want to add an extra tablespoon of buttermilk to compensate.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk, a quick substitute can be made by mixing 1 tablespoon of vinegar or lemon juice into 1 ¾ cups of regular milk. Let it sit for about 5-10 minutes until it thickens slightly.
How should I serve Irish soda bread?
Irish soda bread is delicious served warm with butter, jam, or even alongside a hearty soup. It also makes for a fantastic breakfast option when toasted!
How do I know when the bread is done?
The bread is done when the edges turn golden brown and a toothpick inserted in the center comes out clean. If it’s not quite there, give it a few more minutes in the oven, checking for doneness frequently.
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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: Baking
- Method: Baked
- Cuisine: Irish
Description
This Irish Soda Bread combines the rich flavors of buttermilk and optional whiskey for a delightful taste. Perfect for quick dinners or festive occasions, this simple recipe will have everyone asking for more!
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
Instructions
- Preheat the oven to 350°F and prepare a nonstick baking sheet with cooking spray. Alternatively, use a greased 9-inch cast iron skillet to bake the bread.
- If soaking the raisins, combine them with your soaking liquid in a medium bowl and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, mix the buttermilk, eggs plus yolks, 3 tablespoons of melted butter, and granulated sugar, whisking until well combined.
- Stir the wet ingredients into the dry ingredients using a wooden spoon or spatula, careful not to overmix.
- If using raisins, drain them and fold into the dough gently with a spatula.
- Transfer the dough onto the prepared baking sheet or into the heated skillet, shaping it into a round loaf.
- Score the top of the dough with a large 'X', cutting about ½-inch deep into it.
- Brush the top with the remaining melted butter and sprinkle with turbinado sugar if desired.
- Bake for 45 to 60 minutes until golden brown and fully cooked inside, rotating halfway through for even baking.
- Let the bread cool completely before slicing. Serve with butter for the best experience.
Notes
For a lighter flavor, use apple juice or white grape juice instead of whiskey.
If the dough feels too sticky, flour your hands when shaping.
Store airtight at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
