This Soft, Melt-in-Your-Mouth Irish Soda Bread Is Ready to Bake in 10 Minutes

Jenna Cartusciello
·3 min read
2

In the midst of the cold, rainy, and snowy weather that takes over March, the bright glow of St. Patrick's Day is so welcome. I look forward to my corned beef, cabbage, and potatoes every year — but nothing beats a slice of buttery Irish soda bread to top it all off. My family and I always buy several loaves of soda bread from various bakeries and farm stands in search of the best one. This year, however, I decided to try something a little different; I discovered a recipe for Irish soda bread that's ready to pop in the oven in 10 minutes.

Having never made soda bread before, I was quite excited to find such an easy and classic recipe. The one I used took a total of 45 minutes to make, and it came out perfectly browned and crisp on top with a delicious, melt-in-your-mouth middle. Ready to try it yourself? You won't be disappointed!

How To Make an Easy Irish Soda Bread

To re-create this enticing baked bread, here's what you'll need:

  • 3 to 3 ½ cups of all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons salt

  • 1 ½ cups buttermilk (shake the bottle before pouring)

  • 1 cup raisins

And here are the original instructions from the Stay at Home Chef:

  • Preheat oven to 425 degrees Fahrenheit.

  • In large bowl whisk together 2 ½ cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes together.

  • Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to achieve a dough that is firm and not sticky.

  • Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a one inch deep cross on top of the loaf.

  • Bake in oven for 35 minutes or until golden brown.

Knowing that my oven is getting a bit old and doesn't heat up as well as it should, I preheated it to 445 degrees Fahrenheit. If you struggle with the same issue, I suggest getting an oven thermometer and checking the true temperature of your oven (Buy from Amazon, $12.63). The temperature will make or break your soda bread.

As I mixed the ingredients together, I found that 2 ½ cups of flour was nearly the perfect amount. When I turned the dough out onto a wooden board, I added just about a ¼ cup of flour and only lightly kneaded it. (I prefer a very soft bread full of moisture. But if you prefer a bread that's a little less doughy, add a bit more flour until it reaches your desired consistency.)

The rest couldn't have been easier. I placed the fully-formed dough ball onto a non-greased baking sheet, popped it in the oven, and set a timer for 35 minutes. At exactly 35 minutes, the top was a crispy golden color, and a knife stuck in the center came out clean. Plus, the kitchen smelled amazing.

Irish soda bread whole, uncut
Irish soda bread whole, uncut

Biting into a thick slice of this Irish soda bread was heaven! The outside had a deeply satisfying crunch, and the middle was perfectly soft and chewy, with just the right amount of raisins. I'll admit that the dough was just a bit too salty for me (especially because I topped my slice with a pat of salted butter). In the future, I'll use one teaspoon of salt instead of two.

Whether you like your soda bread with butter or jam, we hope you enjoy it. Happy St. Paddy's Day!

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