Whip up the best Irish soda bread recipe with just five ingredients and no yeast! This cozy loaf has a golden crust, a tender center, and can be ready in under an hour for the perfect St. Patrick’s Day treat.
Your Fastest Homemade Bread
- Flavor: The center crumb has a rich, buttery, and zesty buttermilk flavor with a crisp, crackly crust that turns golden in a hot Dutch oven.
- Skill: This beginner level, no yeast bread, is easy to make and comes together fast. The dough will be thick and soft without kneading or time to rise.
- Recommended Tools: I once tested this bread on a baking sheet versus in my Dutch oven, and the difference was clear. The Dutch oven gave a taller, puffier loaf with a perfectly crisp crust.
- Serving Suggestions: Every St. Patrick’s day, I am reminded of the first time I served this cozy bread – it disappeared faster than the corned beef and cabbage! Be sure to slice while it’s still warm and watch the butter melt into the crumb, then dip into your favorite soup or stew.
5 Simple Ingredients
- Flour: For the best soft and moist crumb, use all purpose white flour. You can also use your favorite gluten free blend or whole wheat flour, but be aware the texture will be more dense and less moist with whole wheat.
- Buttermilk: Use cold buttermilk, add it slowly, and stop when you achieve a soft dough. Too much liquid will make it gummy, too little makes it dry. No buttermilk? Mix 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it rest for 5 minutes before using.
- Butter: Keep it cold and cut it into small pieces before adding to the flour.
- Baking Soda: Use baking soda that is fresh for the best rise. Old soda can taste soapy and may bake up flat.
How to Make Irish Soda Bread
- In a mixing bowl, combine flour, baking soda, and salt.
- Add cold butter and cut in. Stir in the buttermilk a little at a time to form dough.
- Transfer to a Dutch oven and shape into a round ball.
- Cover and bake, remove cover, then bake to completion.
Pro Tips for Perfect Soda Bread
- Use small chunks of cold butter and cold buttermilk for the best rise and tender crumb.
- Do not over mix as it can make soda bread tough.
- If the dough feels sticky when forming dough into a ball, dust hands lightly with flour. Do not add more flour to the dough.
- Score the X deeply into the dough so the center bakes through evenly and the top splits cleanly.
- Quickly place the bread in the oven once formed to avoid it becoming flat.
- If the crust browns too much when uncovered, tent loosely with foil for the last few minutes.
- For a crispier crust, let the loaf cool uncovered on a rack, not on a plate.
Storing Leftovers
Leftovers will keep in an airtight container at room temperature for 3 days. You can refrigerate it, but it tends to dry out faster. To freeze, wrap the whole loaf, or sliced, tightly to store for 6 months. To reheat, warm slices in a toaster or in the oven on low until heated through.
St Patrick's Day Dinner Lineup
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Best Irish Soda Bread Recipe
A classic Irish soda bread recipe with five simple ingredients, baked hot for a golden crust and tender, buttery crumb.
Ingredients
- 3 cups all purpose flour can use whole wheat and/ or all purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking soda
- ¼ cup butter cold and cut into small pieces
- 1⅓-1⅔ cups buttermilk cold
Instructions
- Preheat oven to 450F. Line a dutch oven* with parchment paper.
- In a large bowl, whisk together flour, salt, and baking soda. Add cold butter and cut butter into the flour using a pastry cutter or fork.
- Add buttermilk slowly, mixing with a spatula or wooden spoon until it forms a soft dough, similar to a thick batter.
- Transfer dough onto the parchment paper in the Dutch oven and form it into a round shape. Score an X into the top of the dough using a bread lame or a sharp knife.
- Cover and bake for 35 minutes. Remove the lid and bake for 10-12 more minutes, or until golden brown.
- Serve with butter. This bread is best eaten fresh, or on the day it has been made.
Notes
*This can be baked on a baking tray or in a skillet. It will not rise as much as in a Dutch oven.
- Be sure to use baking soda that is fresh for best results.
- Do not overmix the dough.
- Keep Irish soda bread at room temperature for up to 3 days (but it’s best eaten warm and fresh!).
- Freeze the loaf, or slices, wrapped in plastic wrap, then placed into zip top bags for up to 6 months.
Nutrition Information
Calories: 246 | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 661mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 243IU | Calcium: 55mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe from Baker Bettie
