Easy Irish Soda Bread Recipe for Beginners
The Humble Loaf That Feels Like a Hug
There’s a certain magic in baking bread that doesn’t require waiting. No proofing yeast, no anxious peeks to see if it’s doubled in size. Just a simple, honest stir-and-bake situation. That’s the charm of Irish Soda Bread.
I remember the first time I made it; a chilly morning demanded something warm and substantial to go with my tea. The kitchen filled with the incredible, earthy scent of baking bread, and within an hour, I was breaking into a warm, craggy slice slathered with salty butter. It was instant comfort. This isn’t a fussy, artisanal project—it’s a humble, rustic loaf that feels like a warm hug. It’s the perfect recipe for bakers of any level to create something truly memorable for breakfast or an afternoon snack.
Easy Irish Soda Bread Recipe for Beginners
Course: BreadsCuisine: AmericanDifficulty: Easy1
loaf10
minutes40
minutes180
kcal50
minutesThis Irish Soda Bread was my gateway into bread baking. It’s so simple and forgiving, you can whip it up while your coffee brews. The result is a dense, slightly crumbly loaf that’s absolutely perfect with a generous smear of butter and jam.
Ingredients
3 cups – All-Purpose Flour
1 tbsp – Granulated Sugar
1 tsp – Baking Soda
1 tsp – Salt
1 ½ cups – Buttermilk – (see notes for substitution)
Directions
- Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or cast-iron skillet.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour in the buttermilk.
- Using a fork, stir until a shaggy, sticky dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times to form a round loaf.
- Place the loaf on your prepared baking sheet. Using a sharp knife, score a deep “X” on top (about ½-inch deep).
- Bake for 35-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Transfer to a wire rack and let it cool for at least 15 minutes before slicing.
- RECIPE NOTES:
- No Buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with enough regular milk to make 1 ½ cups. Let it sit for 5 minutes until it curdles.
- Don’t Overwork It! The key to a tender crumb is a light hand. Mix the dough only until it’s combined—a few dry spots are better than a tough loaf.
- The Score is Key: That “X” isn’t just for tradition; it helps the heat penetrate the center of the dense dough, ensuring it bakes evenly.
- Add-In Fun: Feel free to stir in 1 cup of raisins or currants into the dry ingredients for a classic touch.
Notes
- No Buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with enough regular milk to make 1 ½ cups. Let it sit for 5 minutes until it curdles.
- Don’t Overwork It! The key to a tender crumb is a light hand. Mix the dough only until it’s combined—a few dry spots are better than a tough loaf.
- The Score is Key: That “X” isn’t just for tradition; it helps the heat penetrate the center of the dense dough, ensuring it bakes evenly.
- Add-In Fun: Feel free to stir in 1 cup of raisins or currants into the dry ingredients for a classic touch.
