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Easy Traditional Irish Soda Bread

Easy Traditional Irish Soda Bread

The secret is in the buttermilk which keeps it moist, while the raisins give a slightly sweet taste; which is perfect for toast the next day – if there are any leftovers. I usually make a few extra batches just for this reason.
5 from 1 vote
Course Breakfast

Ingredients
  

  • 3 cups flour
  • 1/4 cup granulated sugar
  • 1 Tbl baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 ½ cups raisins
  • 1 ½ cups buttermilk (this really must be buttermilk for best results)

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine all of the dry ingredients.
    Easy Traditional Irish Soda Bread
  • Add in the raisins slowly, while mixing the ingredients, to allow the raisins to become coated with the flour mixture.
    Easy Traditional Irish Soda Bread
  • Add in the buttermilk slowly.
    Easy Traditional Irish Soda Bread
  • Mix only until incorporated and a soft dough forms.
  • NO LONGER or the dough becomes tough.
    Easy Traditional Irish Soda Bread
  • Turn the dough out onto a lightly floured surface
  • Knead just until it forms a smooth ball, no longer; again, it makes a tough bread.
  • Flatten the ball so that the sides and middle are about the same thickness to ensure even baking.
    Easy Traditional Irish Soda Bread
  • Place the dough onto a cookie sheet pan that has been coated with spray release, or on a pan that is lined with parchment paper.
  • Slash the top a few times with a sharp knife, which provides ventilation, and is the signature of this type of bread.
    Easy Traditional Irish Soda Bread
  • Bake 35-45 minutes; until browned and cooked through at the preheated 350 degrees.
  • I like to use a cooking thermometer for all breads, and bringing the internal temperature to 200 degrees F. (this needs to be a little hotter inside than other breads due to the denseness) it really helps such as
  • If it becomes too browned while cooking, tent with foil, and finish cooking till the center is done.
    Easy Traditional Irish Soda Bread
  • When you can thump the bottom and it sounds hollow it is cooked through – as long as the bread was formed to an even thickness. 
    Easy Traditional Irish Soda Bread
  • Let bread set for 10 minutes before slicing.
  • Serve with traditional my scrumptious easy crock pot Corned Beef, Cabbage and Vegetables.
    Easy Traditional Irish Soda Bread
Keyword Holidays, Main Dish, Recipes, Sandwiches
Tried this recipe?Let us know how it was!

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2019

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19 Comments

  • Angela says:

    I just made soda bread last night too! So delish 🙂

  • This sounds amazing and right in time for St. Patrick’s Day! Raisin bread is one of my favorites. Pinning to my cooking bucket list!!Thanks for sharing on the Four Seasons Blog Hop!!

  • Alexis says:

    I’ve never made soda bread before but you make it look so easy, maybe I’ll have to try it out! Thanks again for linking up for What We Eat Wednesdays! I’ve pinned your recipe on my WWEW board. Please come back next week!

    Alexis at Laugh. Eat. Learn.

  • Diane Roark says:

    I was just looking at an Irish Soda bread today. Thinking about baking it. Thanks for sharing at Wonderful Wednesday blog hop. I pinned this page.

    Blessings,
    Diane Roark
    recipesforourdailybread

  • Lucy says:

    I’ve never had Irish soda bread before but it looks really good and I love that it doesn’t have yeast!! Thanks so much for sharing at Saturday Dishes. Pinning.

  • Alexis says:

    Pinned this! 🙂

    Alexis at Laugh. Eat. Learn.

  • Christie says:

    This looks so #droolworthy! I can’t wait to make a batch for my St Pat’s dinner! Thanks for linking up with Wake Up Wednesday Linky!

  • Tricia says:

    What temperature should it be when cooked please?

    • Carrie Groneman says:

      Hello, sorry you missed it at the top, it is at 350 degrees. Hope you enjoy this wonderful bread!!!

  • Betty says:

    Second time trying this recipe and yes, actual buttermilk made a big difference in this second attempt. I used a buttermilk substitute the first time and it was ok, The buttermilk made it excellent. I also tried mixing raisins and dried cranberries – probably not “traditional” but added a nice bit of tang. Very easy, delicious result – thanks for the clear instructions and tips!

    • Carrie Groneman says:

      Hi Betty!
      I’m so glad you like this awesome recipe and I am going to have to try the dried cranberries next time, that sounds amazing! The real buttermilk really does make a difference if you can get some for this bread. Thanks for stopping by:) Carrie

  • Nancy says:

    Can you use a loaf pan? If yes, does it change cooking time?

    • Carrie Groneman says:

      Hello, you have brought up the best question!
      I’ve never even considered it before, but after reaching a bit to answer you, it seems that if baked in a pan, instead of as the traditional round loaf, the bread can be moister and definitely makes slicing more uniform.
      I have not tried this yet (but plan to now), I think to bake for 25 minutes to start with and maybe up to 35 minutes. Just a guess.
      The main thing is to get the internal temperature to 200 degrees, tested in the middle.
      Let us know how it turns out please baked in a loaf pan.
      Thanks for stopping by,
      Carrie

  • Kathy says:

    Oh my gosh was this easy to make and SO delicious! thanks for the great recipe!

    • Carrie Groneman says:

      I am SSOOOO glad you enjoyed it! We made a few extra loaves to have for toast:) It freezes well too.
      Thank you for your time to stop by.

  • Tina T. says:

    5 stars
    First time making this bread and it looks awesome! I did have to cook it 20 minutes longer because of the bread pan that I used.

    • Carrie Groneman says:

      I am SO glad you enjoyed this recipe. We had to 3 times the recipe this year to make sure there was enough for dinner and for everyone to take some home for toast the next day. Thanks for sharing your success!

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