If you’re looking for an easy Irish Soda Bread recipe, then you’ve come to right spot! It doesn’t get easier than this one.
We all know that I love easy recipes. And, this Irish Soda Bread recipe doesn’t disappoint. When I say “easy”, I mean VERY easy. Like only 4 ingredients easy.
In addition to being super easy, it’s also quite versatile. You can make it plain (like I do), or add raisins and/or caraway seeds, which is more traditional.
Before we get to the recipe, I want to let you in on a little secret. Ready?
I’m petrified of yeast. There. I said it. I feel so much better now.
I don’t know why I’m afraid. Maybe it’s because there’s a process you need to follow in order for it to work properly. Or maybe it’s because it’s alive (said in my best mad scientist voice).
In any case, I tend to shy away from recipes that require me to work with yeast.
That’s why I love this recipe. It doesn’t require any yeast. YAY! The baking soda (the soda part of Soda Bread) is what gives this bread it’s lift.
And, did I mention that this bread is ready to eat in under an hour? See? I told you it was easy.
Oh, and one final thing to note…this bread is divine when toasted! Mmmm!
If you’re looking for more Saint Patricks Day Recipes, check out this post. I have 25 great recipes for you! You can also find inspiration in the Irish Pub Cookbook or the Irish Traditional Cooking cookbook.
If you like this recipe, be sure to check out all of the St. Patrick’s Day posts on It is a Keeper!
Check out these easy Shamrock Pretzels too!
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425 degrees.
- Grease and flour a 9-inch round cake pan.
- In a mixer fitted with the dough hook attachment, combine flour, baking soda and salt.
- With the mixer on low, slowly pour in the buttermilk.
- Turn the mixer to medium speed and mix until a sticky ball forms.
- Continue to mix at medium speed for a minute.
- Remove dough from mixer and place into prepared pan.
- Press dough so that it cover the bottom of the pan.
- Using a sharp knife, cut an X into the dough about 1/4 inch deep.
- Cover the pan with another 9-inch cake pan that has been inverted.
- Bake, covered, for 30 minutes.
- Remove cover and bake for an additional 10-15 minutes, or until the top is golden brown.
- Let cool for 5 minutes before removing bread from the cake pan.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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