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Place a tall saucepan with a lid in the preheated oven and keep there until the bread dough is ready.

In a large bowl, sift the flour together with the baking soda. Sprinkle with salt and add the milk mixed with the yogurt. Knead a non-sticky dough that is given a round shape. Grow with a sharp knife.

Carefully remove the bowl from the oven, put the dough inside, put the lid on and put it in the oven for 45 minutes, then remove the lid and leave for another 10-15 minutes to brown nicely.

Remove from the pan and leave to cool slightly, then serve.

Good appetite!

Recipe Summary

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons caraway seed
  • Kosher salt (2)
  • 1 cup golden raisins
  • 1 3/4 cups buttermilk
  • 1 tablespoon melted unsalted butter

In a medium bowl, stir together the flour, sugar, caraway seed, and 2 teaspoons salt. Stir in the raisins and the buttermilk until a dough forms. Transfer the dough to a floured surface and knead for 6 minutes. Form the dough into a disk and transfer to a parchment-lined baking sheet. Using a sharp knife, cut an X into the dough, then brush with the butter.

Bake the bread until golden and hallow-sounding when tapped, about 40 minutes. Let the bread cool completely, about 2 hours, then serve.

Irish Soda Bread Recipe Overview

Skill Level: Beginner | Techniques Used: Cutting in Fat

Irish soda bread is a very easy type of bread that is made with baking soda as the leavening agent instead of yeast. The traditional bread consists of only flour, salt, baking soda, and buttermilk. This modern version also includes butter, which is cut into the flour mixture, to add more tenderness and richness to the bread.

Buttermilk is a key ingredient in soda bread due to its acidic properties. The lactic acid present in buttermilk reacts with the alkaline properties of the baking soda to create carbon dioxide, rising the bread.

    1. Preheat oven to 375 ° F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in grapes.
    2. Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
    3. Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

    I am so glad I found this recipe again! I used it last summer and made the most delicious irish soda bread anyone in my family has ever had! I never saved the recipe and was searching a bit and finally found it again! I can’t wait to make this again this week, its truly the most perfect recipe! Thank you for creating it.

    This recipe is great! We love Irish soda bread and - admittedly - this recipe has a slight sweetness to it that is probably more American than traditionally Irish, it is not overwhelmingly sweet at all. Cut back on the sugar if it really bothers you. Buttermilk gives it moisture, as do the raisins. To the comments that you cannot & quotform a ball & quot with only two cups of flour, that is true, but you really aren & # x27t supposed to make a & quotball & quot. I rolled mine out of the bowl with floured hands and it made more of a mound when it landed in my cake pan, which is what soda bread looks like - a mound. Do not expect the dough to look like a yeast bread that you knead and shape.

    This is yummy, authentic or not! I substituted 1/3 of the flour for whole wheat flour and used raw sugar on top, but otherwise made as stated. It was a tiny bit sweeter than traditional Irish soda breads, but I didn & # x27t think it was that sweet overall I ate it with Irish cheddar, and itâ & # x20AC; & # x2122; s tasty. Used the KitchenAid with the regular mixing paddle and it worked great. The dough is sticky, as people note, but easy to work with using floured hands as directed. Based on the final product, I wouldn & # x27t add more flour.

    I’ve been using this same recipe since 2012. Always a huge hit. I do add more flour as I form the dough and that’s it! So simple to make.

    I could tell something was off in it calling for baking powder. Also, hard to trust recipes that don & # x27t give weights of flour - given ratios, assumed the heaviest, scoop and swipe measure for the 2 cups. It worked as a dough, but way too crumbly. No way to slice. Only possible to cut a wedge. Like a giant, not a very tasty scone.

    I don & # x27t understand why this recipe is so highly touted. 2 cups of flour produced a mushy batter that was impossible to & # x27form into a ball & quot I added an extra cup of flour and it was still too loose. Very disappointed! Epicurious is usually reliable.

    My 80 year old Irish / Scottish mother in-law says this is the best soda bread she has had since her grandmother made it for her .. I have been making it for 4 years now and never have leftovers ..

    Delicious! I made this recipe on March 17, 2020, while self-isolating during the coronavirus crisis. My flour was past its 2018 expiration date, as were my baking soda and baking powder. My & quotbuttermilk & quot was half sour cream and half tap water. The only ingredients I had recently purchased were the raisins and butter. The soda bread was so good I am making another loaf for my daughter and son-in-law. I will leave it in a bag on their porch and ring the doorbell. If you have bored children at home, baking is a great way to engage them and to practice reading directions and working with fractions. Stay safe until this pandemic runs its course.

    I prefer to add the raisins before the buttermilk, makes it easier to spread them.

    Delish, though it was a little wet and I added about 1/4 cup more flour.

    I will also add that I took this out of the oven after exactly 30 minutes. I think 40 would be too long.

    I just finished making this and after cooling for about 10-15 minutes I just sampled some. this looks and tastes way more like a scone than Soda Bread! I prefer my soda bread to be more dense and savory, so I probably wonâ & # x20AC; & # x2122; t make this again, but it does taste good! the last time I made soda bread it was from a recipe I think I found here and I recall it had caraway seeds. I will have to find that one again.

    I was recently in Ireland and the authentic soda bread has NO raisins nor is it sprinkled with sugar on top. The original is dense, delicious, and can be eaten with either lunch or dinner. This recipe is typically American, and I would only eat it at breakfast. I prefer the original Irish soda bread.

    Excellent! Used golden raisins as suggested. Loved it.

    Didn’t have buttermilk so used 1 Tbls white vinegar and half and half to make 1cup “buttermilk“. Turned out fine. Batter texture is much like scone or biscuit batter. Yes a little messy but worth it! Sweeter than I’ve had but don’t think I’d change a thing.

    Awesome! Not too heavy and delicious! Added a tad more butter and a little orange zest, just to much up the flavor a bit. Scrumptious!

    I have used this recipe for many years. Don’t know where I got it originally but it’s exact. I have sometimes substituted dry cranberries or dried red currants and they are both wonderful. I also use egg yolk wash on the top before baking and skip th pan. I simply put the ball of dough on a cookie sheet and flatten it to about 1 ”, score it, egg wash, and sprinkle Demerara sugar on top.

    Even better than my Irish mother’s soda bread from county Cork and she was an excellent baker. This recipe trumps them because it is a little richer and substantial in texture because it uses baking powder as well as baking soda while still tasting humble and simple. I decrease the sugar to only two tablespooon to balance the sweetness of the raisins but this is only my personal preference. Using golden raisins rather than traditional dark ones bring a special delight to this bread. I make this recipe many times a year and it is always the welcoming awe for any family and guests who get to enjoy it.

    Easy to make and simply the best Irish Soda Bread my husband or I have ever eaten. After having been intimidated by my Irish friends who tout their Irish Soda Breads as absolutely the best, I never bothered to try. Now, with this recipe, this Italian gal has outdone them all! Thank you!

    Very good! This will be my go to each year now. Definitely put flour on your hands or it will be a big mess.

    As written this recipe creates a batter, not a dough. I & # x27d love to see the creator of this recipe form this into a ball! I added more flour, by the spoonful, mixing after each addition until a manageable consistency was achieved. Still impossible to form into a ball but at least I would be baking a muffin instead of a pancake. I am stumped that people claim this recipe is great & quotas is & quot and wonder how this actually made a bread. Mine is baking now and I hope to have an Irish Soda Scone at best.

    Great recipe-followed it exactly. I will never understand people who change all the ingredients and call it great. Itâ & # x20AC; & # x2122; s fine as it is.

    Yummy! If you live in a lower elevation or at sea level, you may want to consider baking for a slightly longer time at a slightly lower temperature. 375 was a touch too hot for me.

    This is so easy, a nice simple but delicious recipe! I did soak the raisins in RUM :) brushed the top with heavy cream and gave a sprinkle of RAW sugar - Worried about texture because I used my dough hook on my mixer then shaped with my floured hands and plopped into a sprayed glass pie dish - but it was PERFECT!

    I took the advice from several reviews and it was great! Family loved it. I used 2 1/2 Tb natural sugar (all mixed into dough and none added to top), 3/4 tsp salt, 1/2 whole white wheat & 1/2 all-purpose, added 1 Tb ground flax seed, soured some almond milk, shredded cold butter (rather than cutting it in), and a little less raisins. I did not knead the dough at all just mixed and turned into a well greased cast iron skillet. It was delicious! Will definitely make it again.

    Explore the history of Irish soda bread and its importance to Irish culture

    Michele: I’m Michele, and I’m the host of Heritage Gourmet. Today we're making Irish soda bread. This recipe comes from the mother of a family friend of mine, Mary Niemiec, in Chicago, Illinois. Mary's mom grew up in County Kerry, Ireland. And this is her recipe.

    We're going to start making the soda bread by mixing our dry ingredients together. So we have the flour, the sugar, baking powder. According to the Society for the Preservation of Irish Soda Bread, the first mention of Irish soda bread comes from a London magazine referencing an Irish newspaper back in 1836.

    There are several different types of Irish soda bread. There's sweet. There's savory. There's white flour. There's wheat flour, raisins, no raisins. What they all have in common is their leavening agent, baking soda-- baking soda.

    The idea of ​​using baking soda as a leavening didn't originate in Ireland. Precursors to what we now know as baking soda include potash, or pearl ash, or potassium carbonate, basically lye solids mixed with hardwood ashes.

    When the great famine hit Ireland in the 1840s, yeast became even harder to procure. Also the Irish tended to use a softer type of wheat often imported from America, as opposed to the British who used a harder type of wheat. But it was discovered if you added baking soda to the soft wheat, it produced a reliable loaf of bread.

    There are two schools of thought regarding raisins in soda bread. I happen to be team raisin. But if you're not, that's OK. You can leave them out.

    When I was in Ireland, I rented a cottage on a farm in Kerry. And my lovely hosts left me a loaf of Irish soda bread for breakfast along with fresh butter, fresh jam, and fresh cream from their cows for my coffee. The country has a long history of creating excellent dairy products.

    Legend has it that on May Day, a traditional spring holiday, the fairies might show up and steal your butter. According to the Irish Farmers Association, there are 18,000 modern day dairy farmers in Ireland, all working to produce the butter and cheese products the country is known for.

    Speaking of butter, we’re adding 2 tablespoons of cold, cubed butter to our dough. And we're just going to work it in until it resembles large crumbs. You can use a pastry cutter or two forks or just your fingers, like me. It takes a minute or two to work the butter into the dough, especially if you're going around raisins. Perfect-- that looks good.

    Now we're adding two beaten eggs to the dough. And you just want to give that a good stir. Now to that, we’re going to add our buttermilk. Just slowly stream it in to the dough. There. Now stir with the wooden spoon until you reach the point where you can't stir anymore. This dough is going to get really thick.

    Now that most of our wet ingredients are incorporated, we’re going to turn the dough out onto a lightly floured surface and knead it just a little so that it comes together. You just don't want it to stick. It's a sticky, shaggy dough. But it should hold together. That looks good.

    Now that our dough has come together, we’re going to put it in a greased cast iron skillet. You want a 10 to 12-inch skillet. Just plop the dough in there. We're baking this bread in a cast iron skillet. Because of the way the cast iron retains heat, it's going to give this bread a great, crunchy exterior crust.

    Now we're going to score the top of it with a sharp knife. We're going to dot 2 tablespoons of butter over the top. This will help it to bake up all golden brown and crispy. So now this is ready to go in a 350 degree preheated oven for 45 minutes to an hour.

    Now it's going to go cool for about an hour. It sometimes feels like in the United States, Irish soda bread is a special seasonal treat that proliferates in grocery stores and bakeries around St. Louis. Patrick's Day. But in Ireland, it's served year round at casual family gatherings. And now that you have this recipe, you too can have this bread year round. Just watch out for the fairies.

    Irish Soda Bread

    Traditional, 4 ingredient Irish soda bread that is served with stews, sauces, or with creamy Irish butter.


    • 3 1/2 cups all-purpose flour
    • 3/4 tsp. baking soda
    • 1/2 tsp. leap
    • 1 1/2 - 1 3/4 cups buttermilk


    1. Pre-heat oven to 450 & degF.
    2. Lightly flour a large baking sheet and set aside.
    3. Sift all of the dry ingredients into a large mixing bowl.
    4. Make a well in the center of the dry ingredients and pour in 1-1 / 2 cups of the buttermilk. Incorporate buttermilk into the flour with one hand adding more buttermilk a little at a time just until the dough begins to come together.
    5. Place the dough on a well-floured surface and form into a round shape (approximately 6-7 inches in diameter and 1-1 / 2 inches high in the center).
    6. With a sharp knife, make two cuts in the dough about & frac14 inch deep in the shape of a cross.
    7. Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400 & degF and bake until the bread is browned, approximately for an additional 20 to 30 minutes.
    8. Place on a cooling rack and cool completely.


    A great addition to Irish Beef Stew or Shepherd & rsquos Pie. Recipe provided by Make Your Meals

    How to Make Irish Soda Bread for St. Patrick & rsquos Day

    Irish soda bread is popular around St. Patrick & rsquos Day, but it should really be something we make all year round: It & rsquos a quick recipe, meaning you don & rsquot need yeast or a starter or any special ingredients to make it. And it looks super impressive for very little work. You can whip up the dough in just a few minutes, and then all you have to do is wait patiently (for 55 long minutes!) Before you have a gorgeous golden loaf. It & rsquos great on its own with coffee or served with breakfast.

    In Ireland, Irish soda bread recipes are often made with currants rather than raisins (some Irish people call it & ldquocurrant bread & rdquo), but currants aren & rsquot always easy to find, so this recipe calls for a mix of golden raisins and dried cranberries. You can use any dried fruit you & rsquod like for this recipe, as long as you chop the fruit into small pieces. (Just note that black raisins can get a little dry and bitter on the crust.) The other secret to a great soda bread is to use a mix of all-purpose and cake flour. The texture of the bread is like a cross between a typical quick bread and a scone or biscuit using a little cake flour will give you a lighter, softer crumb in the finished loaf. If you don & rsquot have cake flour, check out these flour substitutes, and use a mix of all-purpose flour and a little corn starch. Baking the soda bread in a cast iron pan will help the bottom get nice and crispy, but you can bake it on a sheet pan lined with parchment, too.

    This great recipe makes enough bread for a big family, so you & rsquoll probably have leftovers. Just wrap the remaining loaf in plastic, then toast slices the next day and serve with butter and jam.

    Is Irish soda bread really Irish?

    It is closely associated with St. Patrick & rsquos Day almost as much as green beer. But, in actuality, the first people to make soda bread were Native Americans. They used a natural form of soda to help make the bread rise without the use of yeast. It wasn't until baking soda became readily available in the mid 1800s that the Irish began baking it. That & rsquos not to say that it didn & rsquot become a popular recipe for many Irish families & mdashthe humble bread quickly became a household staple across Ireland and there & rsquos even a society to protect the bread’s cultural heritage.

    What does Irish soda bread taste like?

    Early versions of soda bread were cooked in iron pots or on a griddle, which gave them a dense texture and hard crust. The recipe below calls for a cast iron skillet to give the bread that same unique consistency. The bread itself has a mild flavor, similar to biscuits, with a bit of tang from the half cup of buttermilk. The dried fruit also gives it that touch of sweetness.

    How do you eat Irish soda bread?

    Soda bread is best served warm, right out of the oven, or toasted in slices the next day. You can enjoy it any time of day & mdashfor breakfast, lunch, dinner, or even as a special St. Patrick's Day dessert! It & rsquos great on its own but even better when served with butter and jam. You can also try it with a slice of cheese and leftover corned beef, or serve this hearty bread with one of these soup recipes or beef stew & mdashit's perfect for dunking!

    Tips for making Irish soda bread

    Skip the caraway seeds, if needed - If you don't have caraway seeds on hand, don't worry about it. They do add to the bread, but they aren & # 8217t necessary. You can substitute them with 1 tablespoon of orange zest for a different but equally delicious flavor.

    Use legit buttermilk - There are tons of buttermilk substitutions you can find online if you & # 8217re in a pinch, but because this Irish soda bread recipe is as simple as it & # 8217s best if you use actual buttermilk. Buttermilk gives this bread a great flavor and keeps it nice and springy.

    Don & # 8217t sub whole wheat flour - Irish soda bread is fairly dense as is, so you don & # 8217t want to use wheat flour in place of all-purpose. But if you do play around with flour ratios, leave me a comment below with what you like!

    Enjoy right away - This bread is best made on the day that you & # 8217ll be eating it. And if you are just two people —or don & # 8217t want a ton of bread —this recipe can be easily halved so you end up with one loaf.

    Last, I topped this bread with peanut butter and honey, and it was deliiiicious!

    Recipe Summary

    • 4 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 1/2 teaspoons caraway seed
    • Kosher salt (2)
    • 1 cup golden raisins
    • 1 3/4 cups buttermilk
    • 1 tablespoon melted unsalted butter

    In a medium bowl, stir together the flour, sugar, caraway seed, and 2 teaspoons salt. Stir in the raisins and the buttermilk until a dough forms. Transfer the dough to a floured surface and knead for 6 minutes. Form the dough into a disk and transfer to a parchment-lined baking sheet. Using a sharp knife, cut an X into the dough, then brush with the butter.

    Bake the bread until golden and hallow-sounding when tapped, about 40 minutes. Let the bread cool completely, about 2 hours, then serve.

    FAQs & Expert Tips

    This is a type of quick bread which uses baking soda and baking powder to give the loaf some airiness. No need to wait for this bread to rise since there & # 8217s no yeast required at all! After a very quick knead, it's ready to pop in the oven.

    Irish soda bread has a nice crust, a dense and soft interior. It & # 8217s not a heavy bread at all and keeps well for days, getting a bit chewier as the days go on.

    It really is up to you and what you like. Try adding dried cranberries, or cherries, perhaps some dried apricots. Sunflower seeds or pumpkin seeds would be great in this bread. The sky & # 8217s the limit!

    You’re looking for a nice, light golden brown color on the crust. Carefully turn the loaf upside down, and give it a knock on the bottom. Use a clean dish towel or two to protect your hands from the heat. It should sound hollow when it’s fully cooked. You can also use an instant-read thermometer inserted into the thickest part of the loaf. It’ll read 200ºF when the bread is done.

    1. If your dough is too wet, add a bit more flour, a little bit at a time.
    2. The secret is to not over knead the dough! You just want to knead it until it comes all together enough to form a ball so you can place it in the skillet.
    3. Don't have a skillet? You could use a regular baking sheet instead!
    4. With just a touch of sweetness, this bread can be enjoyed for breakfast with a nice hot cup of coffee or tea (with a splash of Irish cream, of course).

    Irish Soda Bread

    This post may contain affiliate links. Please read my disclosure policy.

    This Irish Soda Bread recipe is a rustic, mildly sweet quick bread that doesn & # 8217t require any yeast at all. It is so easy and super quick to put together, a great crusty exterior, and keeps well for days.

    Since St. Patrick & # 8217s day is almost upon us, I thought it would be appropriate to share with you my favorite recipe for Irish Soda bread that & # 8217s baked in a skillet. Because I love all things made in a skillet, why not bread?

    There & # 8217s nothing better than the aroma of freshly baked bread, it will make you kinder to your neighbors, it will even make your neighbors kinder to you! Just open a window and you & # 8217ll see what I & # 8217m talking about.

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