I guard a weekly family recipe for Traditional Irish Soda Bread that has won multiple blue ribbons and always prompts requests for the secret when it appears alongside corned beef or a Guinness stew.

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I still get a little jolt when I pull my Blue Ribbon Irish Soda Bread from the oven. This family loaf we bake every week has won more than a few contests and yet it never behaves the same way twice.

I like how the all purpose flour gives it that honest, slightly chewy crumb and how a splash of buttermilk keeps it tender without being fussy. It’s kind of a Simple Irish Soda Bread on the outside but secretly complicated in the best way, and sometimes it even gets called Easy Irish Soda Bread With Raisins by friends who cant stop eating it.

Go on, be curious.

Ingredients

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All purpose flour: mainly carbs and protein, little fibre, gives structure and chew
Baking soda: reacts with buttermilk to leaven, adds a subtle tang
Fine sea salt: enhances flavour, balances sweetness and brings out aroma
Granulated sugar: adds sweetness, feeds browning, small calories but tasty
Unsalted butter: rich fat for tenderness and flavour, adds calories and richness
Raisins or currants: optional, add chewy sweetness and tiny fibre bits, traditional
Large egg optional: adds protein, richer crumb and slightly more moisture
Buttermilk: tart dairy liquid, gives tang and acidity to react with baking soda

Ingredient Quantities

4 cups (480 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

2 tablespoons granulated sugar

4 tablespoons unsalted butter, very cold and cut into small pieces

1 cup raisins or currants, optional but traditional, if you like em

1 large egg, lightly beaten, optional for a richer loaf

1 3/4 to 2 cups (420 to 480 ml) buttermilk, plus a splash more if dough seems dry

Extra flour for dusting

How to Make this

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1. Preheat oven to 425 F (220 C). Line a baking sheet with parchment or lightly grease a cast iron skillet and dust with a bit of flour.

2. In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt and 2 tablespoons granulated sugar. Keep some extra flour handy for dusting.

3. Add 4 tablespoons unsalted butter, very cold and cut into small pieces. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks like coarse crumbs with pea sized bits of butter still visible. Cold butter is key for a good crumb, so work fast.

4. Stir in 1 cup raisins or currants if you like them. Theyre traditional so dont skip if you want the classic loaf.

5. In a separate bowl lightly beat 1 large egg if using, then add 1 3/4 cups (420 ml) buttermilk and stir. If you skip the egg just use buttermilk. You can add up to 2 cups (480 ml) total but add most of it gradually.

6. Make a well in the dry mix and pour in the buttermilk mixture. Stir gently with a wooden spoon until a shaggy, slightly sticky dough holds together. Add a splash more buttermilk if the dough seems dry, or a dusting of flour if it’s too wet. Dont overmix or knead it like bread dough.

7. Turn the dough out onto a lightly floured surface, quickly pat it into a round about 8 inches across and 2 inches thick. Fold it over once or twice to give a little structure, but dont overwork it. Shape into a rustic round.

8. Place the loaf on your prepared sheet or skillet. Using a sharp knife, cut a deep cross about 1/2 inch into the top. Brush the top with a little extra buttermilk (or a tiny bit of the beaten egg if you saved some) for a nicer brown crust.

9. Bake on the middle rack for about 30 to 40 minutes, until the loaf is deep golden and sounds hollow when tapped on the bottom. If it browns too fast, loosely tent with foil. Internal temp should be about 200 F (93 C) if you want to be exact.

10. Cool on a wire rack at least 15 to 20 minutes before slicing so it finishes setting. Serve warm with butter. Store wrapped at room temp for a couple days or freeze slices for longer.

Equipment Needed

1. Oven (set to 425 F / 220 C)
2. Baking sheet lined with parchment or a lightly greased cast iron skillet
3. Large mixing bowl
4. Measuring cups and spoons (or kitchen scale for accuracy)
5. Whisk
6. Pastry cutter or a fork (or your fingers, if you prefer)
7. Wooden spoon for stirring the shaggy dough
8. Sharp knife for scoring the top and a pastry brush for brushing with buttermilk or egg
9. Wire cooling rack

FAQ

4 cups (480 g) all purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

2 tablespoons granulated sugar

4 tablespoons unsalted butter, very cold and cut into small pieces

1 cup raisins or currants, optional but traditional, if you like em

1 large egg, lightly beaten, optional for a richer loaf

1 3/4 to 2 cups (420 to 480 ml) buttermilk, plus a splash more if dough seems dry

Extra flour for dusting

Q: Can I skip the raisins or currants? A: Yes, you can leave them out if you don't like them. The bread will still be great plain or you can add chopped nuts or seeds instead.

Q: What if my dough looks too dry or too wet? A: If it's dry add a tablespoon or two of buttermilk until it comes together. If it's too wet dust the surface with a little flour and shape gently, try not to overwork it.

Q: How do I know the bread is done? A: Tap the bottom it should sound hollow. Or use a thermometer the center should reach about 195°F to 205°F. A skewer or toothpick will come out mostly clean too.

Q: Can I freeze soda bread? A: Yes wrap it well and freeze for up to three months. Thaw at room temp and refresh in a 350°F oven for 10 minutes if you want crust back.

Q: Can I substitute whole wheat flour? A: You can replace up to half the flour with whole wheat, but the loaf may be denser so keep an eye on liquid and don't overmix.

Q: Why do we score a cross on top? A: Part tradition part function. It helps the heat get into the center so it bakes evenly and it makes the loaf look right, old school style.

Blue Ribbon Irish Soda Bread Recipe Substitutions and Variations

All purpose flour: swap in whole wheat pastry flour for a nuttier loaf (use up to 50% to start and add a splash more buttermilk if dough feels dry), or use a 1:1 gluten free flour blend (480 g by weight) with xanthan for structure.
Buttermilk: make quick buttermilk by stirring 1 tbsp lemon juice or white vinegar into each cup of milk and let sit 5 minutes, or thin plain yogurt or kefir with a little milk to get the same 1 3/4 to 2 cup volume.
Unsalted butter: use cold vegetable shortening or cold cubed margarine for the same amount (4 tbsp), or try firm coconut oil if you don’t mind a bit of coconut flavor; texture will be slightly different but still tasty.
Raisins or currants: replace with dried cranberries, chopped dates, or currant-sized dried cherries, or leave ’em out and fold in about 1 cup chopped nuts or seeds for crunch instead.

Pro Tips

1) Keep the butter really cold and work fast. Grate it on a box grater or use a pastry cutter so you get those little pea sized bits, dont let your hands turn it into a paste, that makes the loaf heavy not flaky.

2) If you use raisins or currants, soak them for a few minutes in hot tea, orange juice or a splash of rum to plump them up. Drain well and toss in a little flour so they dont all sink to the bottom of the loaf.

3) Add the buttermilk slowly, dont pour it all at once. Stop when the dough is shaggy and just holds together, overmixing will toughen it. If it seems shy of moisture add just a splash more, if its too wet dust lightly with flour and fold once or twice.

4) Score with a very sharp knife for a clean cut, dip the blade in flour or water first if it drags. Brush the top for better color, and if the crust is getting too dark cover loosely with foil. Let it rest a bit before you slice so the crumb finishes setting, otherwise it will be gummy.

Blue Ribbon Irish Soda Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I guard a weekly family recipe for Traditional Irish Soda Bread that has won multiple blue ribbons and always prompts requests for the secret when it appears alongside corned beef or a Guinness stew.

Servings

servings

Calories

246

kcal

Equipment: 1. Oven (set to 425 F / 220 C)
2. Baking sheet lined with parchment or a lightly greased cast iron skillet
3. Large mixing bowl
4. Measuring cups and spoons (or kitchen scale for accuracy)
5. Whisk
6. Pastry cutter or a fork (or your fingers, if you prefer)
7. Wooden spoon for stirring the shaggy dough
8. Sharp knife for scoring the top and a pastry brush for brushing with buttermilk or egg
9. Wire cooling rack

Ingredients

4 cups (480 g) all purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 tablespoons granulated sugar
4 tablespoons unsalted butter, very cold and cut into small pieces
1 cup raisins or currants, optional but traditional, if you like em
1 large egg, lightly beaten, optional for a richer loaf
1 3/4 to 2 cups (420 to 480 ml) buttermilk, plus a splash more if dough seems dry
Extra flour for dusting

Directions

Preheat oven to 425 F (220 C). Line a baking sheet with parchment or lightly grease a cast iron skillet and dust with a bit of flour.
In a large bowl whisk together 4 cups (480 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt and 2 tablespoons granulated sugar. Keep some extra flour handy for dusting.
Add 4 tablespoons unsalted butter, very cold and cut into small pieces. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks like coarse crumbs with pea sized bits of butter still visible. Cold butter is key for a good crumb, so work fast.
Stir in 1 cup raisins or currants if you like them. Theyre traditional so dont skip if you want the classic loaf.
In a separate bowl lightly beat 1 large egg if using, then add 1 3/4 cups (420 ml) buttermilk and stir. If you skip the egg just use buttermilk. You can add up to 2 cups (480 ml) total but add most of it gradually.
Make a well in the dry mix and pour in the buttermilk mixture. Stir gently with a wooden spoon until a shaggy, slightly sticky dough holds together. Add a splash more buttermilk if the dough seems dry, or a dusting of flour if it’s too wet. Dont overmix or knead it like bread dough.
Turn the dough out onto a lightly floured surface, quickly pat it into a round about 8 inches across and 2 inches thick. Fold it over once or twice to give a little structure, but dont overwork it. Shape into a rustic round.
Place the loaf on your prepared sheet or skillet. Using a sharp knife, cut a deep cross about 1/2 inch into the top. Brush the top with a little extra buttermilk (or a tiny bit of the beaten egg if you saved some) for a nicer brown crust.
Bake on the middle rack for about 30 to 40 minutes, until the loaf is deep golden and sounds hollow when tapped on the bottom. If it browns too fast, loosely tent with foil. Internal temp should be about 200 F (93 C) if you want to be exact.
Cool on a wire rack at least 15 to 20 minutes before slicing so it finishes setting. Serve warm with butter. Store wrapped at room temp for a couple days or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.