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Irish Soda Bread

What quick bread is more popular this time of year than Irish Soda Bread. Made from pantry staples, this homemade bread is adaptable and an easy accompaniment for any dinner during these cold months. 

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Author Liz


  • 4 1/4 c. all-purpose flour divided
  • 4 Tbs. granulated sugar
  • 1 tsp. baking soda
  • 1 1/2 tsp. kosher salt
  • 4 Tbs. cold unsalted butter cut into 1-Tbs. pieces
  • 1 3/4 c. cold buttermilk
  • 1 extra-large egg


  1. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add 4 c. flour, sugar, baking soda and kosher salt. Mix on low speed to incorporate. With the mixer running, add butter. Continue beating, increasing speed slightly if needed, until butter is complete incorporated.
  3. In a small bowl, whisk together buttermilk and egg. With the mixer on low speed, pour wet ingredients in with dry. Increase speed to medium and mix until well combined. Dough will be very sticky.
  4. Lightly flour a clean worksurface with remaining 1/4 c. flour (use more if needed). Turn out dough onto counter or workspace. Lightly flour hands and kneed dough a few times to form a round loaf. Transfer to the prepared baking sheet. With a serrated knight, lightly cut an X into the top of the loaf.

  5. Cook in preheated oven for 45-55 minutes, until a toothpick inserted into middle comes out clean.
  6. Allow loaf to cool on a wire baking rack.
  7. Serve warm or at room temperature.

Recipe Notes

If desired, you can add dried currants or raisins to the bread. Toss 1 c. dried currants or raisins with 1 Tbs. all-purpose flour (to prevent sticking). Stir in just before the flour is completely incorporated.