A traditional quick bread made with flour, buttermilk, salt, and baking soda, often marked with a cross on top.

Irish Soda Bread

Recipe & Instructions (US Units)

Ingredients:

• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar (optional, for a slightly sweeter bread)
• 1.5 - 1.75 cups buttermilk
• Optional: 1 cup raisins or currants, 1 tablespoon caraway seeds

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease and flour a baking sheet or line it with parchment paper. Alternatively, use a 9-inch cast iron skillet or round cake pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and sugar (if using).
3. If using raisins/currants or caraway seeds, stir them into the dry ingredients.
4. Make a well in the center of the dry ingredients and pour in 1.5 cups of the buttermilk.
5. Using a fork or your hands, mix until a shaggy dough forms. If it seems too dry, add the remaining 1/4 cup buttermilk, a little at a time, until the dough just comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Knead very gently for about 30 seconds to 1 minute, just until it forms a cohesive ball. Over-kneading will make the bread tough.
7. Shape the dough into a round loaf, about 6-7 inches in diameter.
8. Place the loaf on the prepared baking sheet or pan.
9. Using a sharp knife, cut a deep cross (about 1/2 inch deep) on the top of the loaf. Traditionally, this lets the fairies out, but practically it helps the bread cook evenly.
10. Bake for 35-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
11. Transfer the bread to a wire rack to cool slightly before slicing.

What makes it special?*

Irish Soda Bread is a classic example of simple, resourceful baking. It's a quick bread, meaning it uses baking soda (reacting with acidic buttermilk) for leavening instead of yeast, requiring no rising time. This made it a staple in homes without modern ovens. Its dense, slightly crumbly texture and distinctive cross on top make it iconic. While traditional versions are plain, additions like raisins ('Spotted Dog') or caraway seeds are common. It's perfect served warm with butter.