My Irish grandma taught me this recipe, and I swear I make

My Irish grandma taught me this recipe, and I swear I make it all year long!

Irish Soda Bread is a hearty, homestyle favorite that brings the warmth of the Emerald Isle right to your kitchen table.

Originating in Ireland, this bread became popular in the 19th century because it’s economical and requires just a few common ingredients—no fancy equipment or time-consuming techniques involved.

For families like ours, it’s a godsend when you’re craving homemade bread without the fuss.

Whether we’re honing in on our Irish heritage or just enjoy its rustic simplicity, this bread is a year-round staple, especially beloved on St. Patrick’s Day.

It possesses a remarkable crusty exterior with a dense, yet tender inside that’s just begging to be slathered with a pat of butter or a spoonful of your favorite jam.

This versatile bread pairs wonderfully with a hearty stew, making it perfect for soaking up rich, savory flavors.

Serve it alongside corned beef and cabbage for a traditional Irish meal or enjoy it as a delightful snack with a dollop of honey or a slice of aged cheddar cheese.

And let’s not forget, toasted Irish Soda Bread with a bit of butter makes a breakfast that’s both simple and satisfying.

Easy Irish Soda Bread

My Irish grandma taught me this recipe, and I swear I make it all year long!


Servings: 8-10 servings


– 4 cups all-purpose flour, plus extra for dusting
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 3/4 cups buttermilk


1. Preheat your oven to 425°F (220°C). Lightly dust a baking sheet with flour or line it with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking soda, and salt.

3. Make a well in the center of the dry ingredients and pour in the buttermilk. Using a fork, stir the buttermilk into the flour mixture, mixing until just combined; the dough should be soft but not too wet or sticky.

4. Turn the dough out onto a lightly floured surface. Gently knead it just a few times to bring it together into a round loaf. Be careful not to over-knead, as this will make the bread tough.

5. Place the dough on the prepared baking sheet and use a sharp knife to cut a deep X into the top, about an inch deep. This helps the bread to cook through properly.

6. Bake in the preheated oven for about 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

7. Remove the loaf from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Best served warm.

Variations & Tips


– For a little extra sweetness, add a couple of tablespoons of sugar to the dry ingredients.

– Feel free to personalize your bread by adding raisins, dried cranberries, or some caraway seeds for an added flavor profile.

– If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 3/4 cups of milk and letting it sit for 5 minutes before using.

– Leftover bread can be stored in an airtight container and is lovely when toasted the next day.

– And remember, this bread doesn’t have to be perfect—it’s all about the homemade charm and the love baked into every bite. Enjoy, my friends!


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