Irish Soda Bread is a great compliment to any Irish meal! It is an easy bread to make, there is no kneading or rising required! I make this every year on St. Patrick’s Day to go along with my Smoked Corned Beef and Cabbage. You could also pair it with soup or some bacon and eggs!
This is called soda bread since it uses baking soda to make the bread rise instead of yeast. Because of that you do not have to let the bread sit for a long time, it will rise when you bake it in the oven. Baking the bread only takes about 30 minutes, so this is a relatively quick bread to make!
What makes this bread really good is the butter/buttermilk mixture that you brush on the top. It is best to use a pastry brush for this step. However, if you don’t have one you can get away with dipping a paper towel in and then dabbing the top of the bread. You want to be sure to coat the bread, but don’t soak it too much. Try to wipe up any that runs off otherwise it will just burn on the pan.
Plan to make this bread either the day of or the day before you want to serve it. This bread is delicious and easy to make, but it does not last very long at room temperature. It will last up to 3 days at room temperature, and up to 4 days the refrigerator. If you have any leftovers or want to make it ahead of time it will last 2-3 months in the freezer.
You can find the high-altitude recipe right below, and the sea level recipe at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!
High Altitude Irish Soda Bread
Equipment
- baking sheet
- Parchment Paper (optional)
- Pastry cutter
- Pastry Brush (optional)
Ingredients
- 4 cups flour plus 2 tbsp
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup buttermilk plus 1-4 tbsp
- 1 large egg
- 1/4 cup butter
- 1/4 cup buttermilk
Instructions
- Preheat your oven to 375F.
- Prepare your baking sheet by lining it with parchment paper. If you don't have parchment paper, you can grease the pan with butter.
- In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix them together and then cut in the 1/2 cup butter with a pastry cutter.
- Crack the egg into a small bowl and whisk quickly with a fork.
- Add the egg and 1 cup buttermilk to the flour mixture. Mix with a wooden spoon until it starts to come together. If more buttermilk is needed add a tablespoon at a time and gently knead with your hands. Continue until the mixture just comes together and you can form it into a ball.
- Place the ball onto the baking sheet and flatten into a circle. Should be about 3/4" - 1" thick. It will rise a lot while baking.
- Use a butter knife to cut an X on the top.
- Melt the 1/4 cup butter in the microwave and then combine with the 1/4 cup buttermilk.
- Using a pastry brush or a paper towel brush the top of the bread with the butter/buttermilk mixture.
- Bake the bread for 15 minutes. Take out of the oven and brush again with the butter/buttermilk mixture. Bake for an additional 14-17 minutes until the top starts to brown.
- Let it cool on the baking sheet for about 20-25 minutes. Then transfer to a cooling rack to let it cool completely.
- Store in aluminum foil or an airtight container. Will last at room temperature for 2-3 days. Store in the refrigerator for up to 4 days, or 2-3 months in the freezer.
Irish Soda Bread
Equipment
- baking sheet
- Parchment Paper (optional)
- Pastry cutter
- Pastry Brush (optional)
Ingredients
- 4 cups flour plus
- 1/4 cup sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup buttermilk plus 1-4 tbsp
- 1 large egg
- 1/4 cup butter
- 1/4 cup buttermilk
Instructions
- Preheat your oven to 375F.
- Prepare your baking sheet by lining it with parchment paper. If you don't have parchment paper, you can grease the pan with butter.
- In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix them together and then cut in the 1/2 cup butter with a pastry cutter.
- Crack the egg into a small bowl and whisk quickly with a fork.
- Add the egg and 1 cup buttermilk to the flour mixture. Mix with a wooden spoon until it starts to come together. If more buttermilk is needed add a tablespoon at a time and gently knead with your hands. Continue until the mixture just comes together and you can form it into a ball.
- Place the ball onto the baking sheet and flatten into a circle. Should be about 3/4" - 1" thick. It will rise a lot while baking.
- Use a butter knife to cut an X on the top.
- Melt the 1/4 cup butter in the microwave and then combine with the 1/4 cup buttermilk.
- Using a pastry brush or a paper towel brush the top of the bread with the butter/buttermilk mixture.
- Bake the bread for 15 minutes. Take out of the oven and brush again with the butter/buttermilk mixture. Bake for an additional 14-17 minutes until the top starts to brown.
- Let it cool on the baking sheet for about 20-25 minutes. Then transfer to a cooling rack to let it cool completely.
- Store in aluminum foil or an airtight container. Will last at room temperature for 2-3 days. Store in the refrigerator for up to 4 days, or 2-3 months in the freezer.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
Leave a Comment