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Irish Soda Bread Recipe: Easy Homemade Comfort for Perfect Buttered Slices

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This classic Irish soda bread is quick, easy, and made with simple pantry staples. It bakes up with a golden crust and tender crumb, perfect for slathering with butter and sharing with family or friends.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 3–4 tablespoons granulated sugar (40-50g)
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon salt (6g)
  • 4 tablespoons unsalted butter, cold and cubed (56g)
  • 1 3/4 cups buttermilk, cold (420ml)
  • Optional: 1/2 cup raisins or currants (75g)
  • Optional: 1-2 teaspoons caraway seeds
  • Optional: 1 egg, beaten (add to buttermilk for richer crumb)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the center. Line a baking sheet with parchment paper or grease a cast iron skillet.
  2. In a large mixing bowl, sift together the flour, sugar, baking soda, and salt. Whisk or fork to blend evenly.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Make a well in the center of the dry ingredients. Pour in the cold buttermilk (and beaten egg if using). Add raisins, currants, or caraway seeds if desired.
  5. Stir gently with a wooden spoon or dough scraper until just combined. The dough will be sticky and rough.
  6. Turn the dough out onto a lightly floured surface. With floured hands, shape it into a round loaf about 7-8 inches wide. Transfer to the prepared baking sheet or skillet.
  7. Sprinkle a little extra flour on top for a rustic look. Using a sharp knife, cut a deep ‘X’ across the top of the loaf (about 1/2 inch deep).
  8. Bake at 425°F (220°C) for 15 minutes. Reduce the temperature to 400°F (200°C) and bake for another 25-30 minutes, until golden brown and a tap on the bottom sounds hollow.
  9. Remove from the oven and transfer to a cooling rack. Let cool for at least 20 minutes before slicing.
  10. Slice thick wedges and serve with plenty of good-quality butter. Best enjoyed fresh and warm.

Notes

For best results, use cold butter and buttermilk. Do not overmix the dough—handle it gently for a tender crumb. Add-ins like raisins, currants, or caraway seeds are optional but delicious. Bread is best eaten fresh but can be frozen for up to 2 months. For a softer crust, wrap the warm loaf in a clean kitchen towel while cooling.

Nutrition

Keywords: Irish soda bread, easy bread recipe, homemade bread, St. Patrick's Day, quick bread, buttermilk bread, traditional Irish bread, comfort food

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