Quick and Easy Irish Soda Bread
This super easy Irish Soda Bread recipe comes together in just 5 minutes, with no kneading or waiting for proofing!
It’s the perfect solution when you want warm, homemade bread but are short on time.
This soft, biscuit-like bread is baked in a cast-iron skillet, giving it a golden crust with minimal effort.
Whether you’re a beginner or a seasoned baker, this no-fuss recipe will become your new go-to for fresh bread—fast!
For Irish Soda Bread
- All-purpose Flour – This is the base of the dough, giving the bread structure.
- Granulated Sugar – Just a touch of sweetness to balance the flavors.
- Sea Salt – Enhances the taste and brings out the other flavors in the bread.
- Baking Soda – The leavening agent that helps the bread rise without yeast.
- Cold Unsalted Butter – Adds a rich, tender texture to the bread.
- Cold Low-fat Buttermilk – The acidic liquid that activates the baking soda for a light and fluffy crumb.
- Large Egg – Helps bind the dough together and adds richness.
- Raisins or Dried Cranberries (optional) – A sweet addition, or you can leave them out if preferred.
For Cooking
- Vegetable Oil – To grease the cast-iron skillet before baking the bread.
Easy Irish Soda Bread Recipe
Ingredients
- 4 cups all-purpose flour (plus an extra 1/4 cup for dusting)
- 1/4 cup granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 6 tablespoons cold unsalted butter (plus 1/2 tablespoon to grease the pan)
- 1 3/4 cups cold low-fat buttermilk (or kefir)
- 1 large cold egg
- 1 cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 10-inch cast-iron skillet with 1/2 tablespoon of butter.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Cut the cold butter into small cubes, then use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. If you're adding raisins or dried cranberries, stir them in now, breaking up any clumps of fruit.
- Create a well in the center of the dry ingredients. In a separate measuring cup, whisk together the cold buttermilk (or kefir) and egg. Pour this liquid mixture into the dry ingredients and stir with a wooden spoon just until the dough is lightly moistened and begins to come together.
- Turn the dough out onto a floured surface. Gently shape the dough into a round loaf, making sure not to overwork it. If the dough is too sticky, dust it lightly with flour. The dough should be shaggy and not perfectly smooth.
- Transfer the dough to the greased skillet. Using a knife, score the top of the loaf with a deep "X" to help it bake evenly. Place the skillet in the preheated oven and bake for 50-55 minutes. The bread is done when it sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack. Enjoy within two days, or store leftovers in the refrigerator for up to a week.
- Can I use regular milk instead of buttermilk?
Yes, absolutely! If you don’t have buttermilk on hand, just add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for about 5 minutes. That’s a great substitute for buttermilk!
- My dough is too sticky to handle. What should I do?
Don’t worry, it’s normal for soda bread dough to be a little sticky. Just lightly flour your hands and your working surface. If it’s still a bit too sticky, add a little more flour, but not too much! You don’t want to end up with a dense loaf.
- What if I don’t have a cast-iron skillet?
No problem! You can bake this in any oven-safe pan or even on a baking sheet lined with parchment paper. Just make sure the dough is well-shaped into a round loaf before popping it in the oven.
- Can I add raisins or other dried fruits?
Definitely! Raisins or dried cranberries are a great addition for a touch of sweetness. If you don’t like fruit in your bread, you can leave them out, and it will still turn out delicious!
- How do I store the bread to keep it fresh?
Irish soda bread is best eaten within two days. Store it in an airtight container at room temperature, or wrap it in a clean kitchen towel. If you have leftovers, you can freeze it for later, just slice it first for easy thawing.
