Cooking

St. Paddy’s Day Must-Have: Homemade Irish Soda Bread

March 10, 2022April 21, 2024 by Laurie

Updated March 10, 2024

I’m not of Irish descent, but like many Americans, I enjoy observing St. Patrick’s Day. We always have my homemade Irish soda bread to accompany my oven-roasted corned beef and cabbage dinner (future post idea!).

I didn’t experience soda bread when growing up. In fact, my college roommate from a very Irish family introduced it to me. It wasn’t for many years later that I made it myself, following my trusty Betty Crocker cookbook, and eventually tweaking the recipe so much, I created my own recipe.

Irish soda bread dough for oven — All set for the oven!

Over the years, it became a special foodie splurge and St. Patrick’s Day tradition. After living in London (see London Finds Me in My Dreams post), I became enamored with scones, and this bread has a similar consistency and flavor. Especially with a smear of Kerrygold Irish butter.

Irish Soda Bread, Literally Laurie — In this photo of my granddaughter Lily, take a few years ago, she cuts the “X” into a bread ready for the oven.

I typically make several batches to give loaves away and put a few in the freezer. For me, a smaller batch is about 10 loaves when compared to 18 I made one year! Because of the number of loaves I typically make, I use my KitchenAid mixer which makes the process move along more efficiently. It’s still a messy project, but it’s totally worth it. This is especially true when I have one of my grandkids cooking by my side!

Irish Soda Bread

This recipe is just the right proportion to make in a KitchenAid mixer without worrying about overflow. This method works well if you plan on making several batches. It makes two medium-sized loaves. Serve sliced at room temperature or toast it for breakfast. It's always best with a little butter.

Servings 16 slices

Ingredients

5 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 sticks cold butter cut into 1/2-inch pieces
1 3/4 cups buttermilk (use reduced fat if available)
1 cup raisins (mix of golden and black)

Instructions

Preheat oven to 350° F (325° F convection).
Add dry ingredients into Kitchenaid mixer bowl or large bowl if mixing by hand. Mix ingredients.
Add in butter. Mixer: Use the paddle attachment and mix on slow speed. By hand: Use a pastry blender to incorporate. Mixture should look like coarse crumbs.
Add in raisins and give a quick mix.
Add in buttermilk. Mixer: Start out with 1 cup; then slowly add in the rest until the mixture begins to form a soft dough. Place dough on floured surface. Divide dough into two balls.
By hand: Pour the buttermilk and mix until just moistened. Mixing with your hands works best. If the dough doesn’t start to stick together, add in a little more buttermilk. Be careful to not use too much liquid. Place dough on floured surface and knead about 10 to 12 times. Divide into two balls.
Shape loaves: Form into round loaves about 2 ½ inches thick. Place on a lightly greased sheet pan. Cut an "X" on top of dough, about 1/2-inch deep.
Bake about 50 minutes to an hour (depends on your oven). Reposition sheet pan as needed if the breads cook unevenly. Cover the breads loosely with foil if they start getting too brown. Remember to check the bread inside the "X" to make sure it’s not raw. You don’t want the bread to be undercooked.
Cool completely on wire rack. Wrap in foil.
These breads freeze very well. Make sure they’re tightly double wrapped with foil. When defrosting, let them thaw at room temperature or overnight in the fridge.