Irish Soda Bread



I’m out of town right now, but since it’s St. Paddy’s day this week I had to stop in to give you my no-fail Irish Soda Bread recipe. I don’t care about your Irish heritage (or lack thereof), your feelings on corned beef or Guinness, or your hatred for the perversity that is green beer. All I care about is whether or not you make this bread. Because you have GOT to make this bread. It’s not a scary bread – there’s no yeast, no rising, and no kneading. Just mix it up, form it into a round loaf shape, and bake it for an hour. That’s it!

Oh and also – don’t make any substitutions, please. If you don’t like raisins, this isn’t the bread for you – and that’s ok! If you don’t have buttermilk, don’t you dare try to sub in regular milk – just suck it up and pay the $0.99 for two tiny half pint cartons of buttermilk. It’s worth it. Trust me.


Irish Soda Bread

by The Jess Mess

Prep Time: 30 minutes

Cook Time: 1 hour

Keywords: bake bread breakfast side

Ingredients (serves 10)

  • 4 C flour
  • 1/4 C sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 C butter (softened)
  • 2 C raisins
  • 1 egg
  • 1 1/3 cups buttermilk
  • 1 tsp baking soda
  • Flour to roll dough
  • Pam or butter for cake pan


Heat oven to 350 degrees.

Sift together flour, sugar, salt, and baking powder.

Cut in softened butter until crumbly. Add raisins.

In a separate bowl, combine egg and buttermilk then add baking soda. It will start to bubble-let it sit for a few minutes then add dry mixture and mix well.

Form dough into a ball then roll on flour.

Use a small amount of butter or margarine (or Pam) to grease 8 or 9 inch cake pan.

Place dough in cake pan and flatten to shape of pan. Grease a sharp knife and score dough with an “X” in center.

Bake for 1 hour at 375.

Let cool and enjoy smothered in butter.

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