Irish Soda Bread

Happy almost St. Patrick’s Day! I’m not Irish, but this is one of my favorite days of the year. I can’t even begin to express how excited I am that it falls on a Saturday this year. I’ll be spending the day in St Paul enjoying the festivities and drinking some green beer :). How will you be celebrating? This recipe is a great thing to add to your weekend list.

Crusty Irish Soda Bread. An easy quick bread that will please all. KathleensCravings.com

Irish Soda Bread is one of the easiest bread recipes there is. It’s a quick bread so no yeast involved. The buttermilk gives the bread its tangy taste and the baking soda helps it rise (hence the name). Don’t let the thick crust fool you, because although this bread is dense the inside is wonderfully tender.

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Irish Soda Bread
An Irish Classic and a crowd favorite. Don't let the thick crust fool you, the inside is wonderfully tender.
Course Sides
Cuisine Bread
Prep Time 15 minutes
Cook Time 50 minutes
Servings
large loaf
Ingredients
Course Sides
Cuisine Bread
Prep Time 15 minutes
Cook Time 50 minutes
Servings
large loaf
Ingredients
Instructions
  1. Preheat oven to 425° F. Grease an ovenproof skillet (I used my cast iron) or a cake pan with butter.
  2. In a large bowl, whisk the flour, sugar, baking soda, and salt. Set aside. In a small bowl, whisk the buttermilk and egg together. To the dry ingredients, cut in the cold butter using a pastry blender until the mixture resembles course crumbs. Fold in the raisins with a rubber spatula.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Fold the dough together. When the dough is too hard to stir, use floured hands to work the dough into a rough ball. Place the dough on a floured surface and knead for 30 seconds. All the flour will be moistened and the dough will be slightly sticky. Do not overknead the dough and do not add more flour unless the dough is very very sticky.
  4. Transfer the dough ball to the greased skillet. With a buttered serrated knife, score an X in the top of the dough. This not only adds to the rustic charm, but it helps the center of the brad bake through. Bake in the preheated oven for 45-55 minutes. The bread is done when it's golden brown and the center is cooked through. If too much browning occurs, place foil over the top when finishing baking.
  5. Serve bread warm, at room temperature, or toasted. The bread can dry out quickly, so keep tightly wrapped in foil or plastic wrap. It will keep for 3-4 days (if it doesn't get eaten by then) or can be frozen after baked.
Recipe Notes

You'll want your skillet to be between 8 and 10 inches. You can bake this on a baking sheet but the bread may spread more.

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