Classic Irish Soda Bread
Classic Irish soda bread with raisins and caraway. Easy method plus tips for buttermilk swaps, doneness, storage, vegan options and troubleshooting.
Nothing goes better with corned beef and green beer (on St. Paddy's day) than this classic bread.
Submitted by: Jennifer from Chicago, IL
Yield: 1 loaf
- Use an acid like buttermilk to activate baking soda or swap to baking powder if using plain milk.
- Shape as a round loaf or bake in a loaf pan, score the top, and bake at 350 F about 1 hour until golden and springy.
- Store at room temperature for 1 to 2 days or freeze slices up to 3 months; reheat to refresh crust.
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Preparation Instructions:
Preheat oven to 350 F. Lightly grease a loaf pan or pie dish. (If you want a round loaf.)
Place raisins and caraway seeds in a large bowl. Sift together flour, baking soda, sugar and salt. Pour sifted mixture over raisins. Add butter, eggs and milk to the bowl;
mix well.
Mold dough into appropriate shape for your pan on a floured board. Place dough in greased pan and bake for one hour, or until bread is golden brown and springs back when pushed in center.
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Frequently Asked Questions
Do I need buttermilk or is regular milk OK?
Traditional soda bread uses an acid to activate baking soda. If you want the best rise and texture, use 1 cup buttermilk. To make a quick buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit 5 minutes. If you prefer to keep plain milk, replace the baking soda with 2 teaspoons baking powder.
How can I tell when the bread is done?
The loaf should be golden brown and spring back when you press the center lightly. You can also insert a toothpick or skewer; it should come out clean or with a few dry crumbs. For a precise check, the internal temperature should be about 190 to 200 F.
Can I bake this as a round loaf instead of in a loaf pan?
Yes. Shape the dough into a round on a floured board, transfer to a greased pie dish or baking sheet, and score a cross on top. Baking time is similar, about 55 to 65 minutes, but watch for a deeper golden color and test for doneness as above.
How should I store and reheat leftover soda bread?
Keep at room temperature wrapped in a clean kitchen towel or paper bag for 1 to 2 days to protect the crust. For softer bread, store in an airtight container for up to 3 days. Freeze slices or the whole loaf in a freezer bag for up to 3 months. Reheat in a 325 F oven for 8 to 12 minutes or toast slices to refresh the crust.
Can I make the recipe vegan or egg free?
Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested 5 minutes) or use 1/4 cup applesauce per egg. Swap melted butter for a neutral oil or vegan margarine. If you remove eggs entirely, expect a slightly different crumb and consider using buttermilk substitute and not overmixing.
Can I change the mix-ins or reduce sugar?
Absolutely. Raisins and caraway are traditional but you can use currants, dried cranberries, chopped nuts, or omit fruit entirely for a savory loaf. Reduce sugar to taste for a less sweet bread. If making a savory version, omit the sugar and try cheddar and herbs.
Why did my soda bread turn out dense or flat?
Common causes are old or insufficient leavening, too much liquid, overmixing, or not using an acidic liquid with baking soda. Use fresh baking soda, measure liquids carefully, mix just until combined, and use buttermilk or a milk+acid substitute to get a lighter crumb.
Do I need buttermilk or is regular milk OK?
Traditional soda bread uses an acid to activate baking soda. If you want the best rise and texture, use 1 cup buttermilk. To make a quick buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit 5 minutes. If you prefer to keep plain milk, replace the baking soda with 2 teaspoons baking powder.
How can I tell when the bread is done?
The loaf should be golden brown and spring back when you press the center lightly. You can also insert a toothpick or skewer; it should come out clean or with a few dry crumbs. For a precise check, the internal temperature should be about 190 to 200 F.
Can I bake this as a round loaf instead of in a loaf pan?
Yes. Shape the dough into a round on a floured board, transfer to a greased pie dish or baking sheet, and score a cross on top. Baking time is similar, about 55 to 65 minutes, but watch for a deeper golden color and test for doneness as above.
How should I store and reheat leftover soda bread?
Keep at room temperature wrapped in a clean kitchen towel or paper bag for 1 to 2 days to protect the crust. For softer bread, store in an airtight container for up to 3 days. Freeze slices or the whole loaf in a freezer bag for up to 3 months. Reheat in a 325 F oven for 8 to 12 minutes or toast slices to refresh the crust.
Can I make the recipe vegan or egg free?
Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested 5 minutes) or use 1/4 cup applesauce per egg. Swap melted butter for a neutral oil or vegan margarine. If you remove eggs entirely, expect a slightly different crumb and consider using buttermilk substitute and not overmixing.
Can I change the mix-ins or reduce sugar?
Absolutely. Raisins and caraway are traditional but you can use currants, dried cranberries, chopped nuts, or omit fruit entirely for a savory loaf. Reduce sugar to taste for a less sweet bread. If making a savory version, omit the sugar and try cheddar and herbs.
Why did my soda bread turn out dense or flat?
Common causes are old or insufficient leavening, too much liquid, overmixing, or not using an acidic liquid with baking soda. Use fresh baking soda, measure liquids carefully, mix just until combined, and use buttermilk or a milk+acid substitute to get a lighter crumb.
Very close to my mother’s recipe. I don’t melt the butter but cut it into the flour using food processor. Also, I use a little more buttermilk-1 1/2 cups and only 1/4 cup sugar. Also, save a bit of the egg to brush the top and cut a 1/4 inch deep cross on the top. For sentemental reasons, I bake it in a cast iren frying pan (but just as good in a corning wear dish). Enjoy!
Love it,I made it once I did got to try it Pirkko & Deena ate it all up
A good soda bread recipie that produces a large, tasty loaf. I used pastry flour, instead of all purpose, which produced a delicate crumb. I also substituted buttermilk for the milk. Easy to make, and a big hit at dinner parties.