If you’re looking for some other great Irish dishes, be sure to try our Bangers and Mash, Corned Beef and Cabbage, Dublin Coddle, Sticky Toffee Pudding, or Shepherd’s Pie!
Best Recipe for Irish Soda Bread
Don’t just make this Irish soda bread recipe on St. Patrick’s Day, but year round! I love St. Patrick’s day. And for no particular reason, I guess. It is just such a charming, fun holiday. It also helps that I am predominantly Irish and live in Dublin. Dublin, California, not Dublin, Ireland, to be clear. But still, we have a big St. Patrick’s Day parade and festival every year and the hills surrounding us are a gorgeous emerald color every Winter and Spring when the rains come. A few years ago we did DNA testing to determine each of our genetic make-ups. I was actually surprised to learn that I was roughly 34% Irish, which beat out the Scottish, Danish, and English ancestry that I had always thought dominated in my family lines. I know that’s not a ton of diversity, but it was still fascinating to learn I had such strong ties to the Emerald Isle. Ever since then, I have found I enjoy making Irish recipes like this Irish soda bread. Sometimes I make plain Irish soda bread, while other times I feel like gussying it up by adding raisins or currants (currants are just a smaller, specific type of raisin). Either way is delicious, but this time around I wanted Irish soda bread with currants, so that’s what I made and photographed for this post.
A Brief History of Irish Soda Bread
My friend Jenni from The Gingered Whisk and I have been doing an ongoing series that we call “Historically Hungry” where we take old recipes and make them new. For this installment, we wanted to do historical Irish recipes to inspire you for the upcoming holiday! She has an amazing sounding Slow Cooker Irish Potato Soup that you need to check out!
What is Irish Soda Bread?
The rise of Irish soda bread really came about during the Irish potato famine from 1845-1849. Between 20-25% of Ireland’s population died from famine or immigrated during that period, which is difficult to comprehend. Because the potato supply was compromised thanks to the blight, the Irish, especially the poor Irish, turned to this simple unleavened bread to get by. Irish soda bread doesn’t keep well, so it was made almost daily in homes. Traditionally, Irish soda bread has a cross cut into the top of the bread to “let the devil out”. Which is quite a fun, colorful story to tell, but the real reason for the cuts in the top is so that the thick bread can cook through easily. Less traditional Irish soda bread recipes will include things like spices, orange zest, of Guinness beer to add flavor and pizzazz to the loaf. The impoverished Irish of the potato famine years would never have had the resources to include such additions. But they do make for delicious, special loaves of soda bread. I add just a small amount of sugar, butter, egg, and currants or raisins to the simple dough just to make it a little sweeter and richer, but you could leave all those extras out and just make the recipe using the measurements given for the flour, baking soda, buttermilk, and salt and have a totally traditional Irish soda bread that would still be good slathered with butter and jam.
Soda Bread Recipe ingredients
Flour – Regular all-purpose flour is great for this recipe. Sugar – A little granulated sugar adds just the right amount of sweetness without being overpowering. Baking soda & baking powder Salt – So the soda bread doesn’t turn out bland. Currants – Dried currants are smaller than raisins and give a fruity, chewy element to the soda bread that we love. Caraway seeds – These are optional, but they make for such a flavorful bread that I almost never leave them out anymore. Eggs – For binding, texture, and taste. Buttermilk – This tangy, rich ingredient makes for the best tasting bread. Butter – I use salted butter in almost all my baking. If you are using unsalted butter, be sure to add an extra pinch of salt to the dough.
Soda Bread Recipe substitutions and additions
Buttermilk substitute – If you are in a pinch and don’t have any buttermilk on hand, you can add 1 tablespoon of lemon juice or vinegar to a measuring cup and then fill it the rest of the way with milk. Let it sit for 5 minutes before using in place of buttermilk. Raisins – If you have trouble finding dried currants, raisins are a good substitute. Whole grains – Mix in whole grains like oats, wheat germ, or bran to add texture and a nutty flavor to your soda bread. These additions also make the bread more nutritious. Nuts – Chopped nuts, such as walnuts or pecans, can be added for extra crunch and a hint of nutty flavor. Cheese – For a savory twist, incorporate shredded cheddar, Irish cheddar, or another type of cheese into the dough. Cheese and Irish soda bread go surprisingly well together. Herbs – Fresh or dried herbs like rosemary, thyme, or chives can be mixed into the dough for a savory, aromatic bread. Spices – Add warm spices like cinnamon, nutmeg, or allspice for a sweet and spiced variation of Irish soda bread, often referred to as “spiced soda bread.” Sunflower seeds – Sunflower seeds provide a pleasant crunch and a slightly nutty flavor. Orange zest – Grated orange zest can add a citrusy brightness to your bread, complementing the sweetness of the dough. Whole wheat flour – You can use a combination of all-purpose and whole wheat flour to make the bread heartier and more nutritious.
How to Make Irish Soda Bread
Tips for the Best Irish Soda Bread
Irish soda bread is best when made fresh, but it can be made 1-2 days in advance, then cooled completely and wrapped with plastic wrap. To warm it up the next day, just unwrap it and heat in a 325 degree F over for 10-15 minutes. Irish soda bread freezes well for up to 2-3 months. Just be sure to wrap it well and store in a freezer safe bag. When ready to eat, thaw and reheat in the oven. It’s traditional to bake Irish soda bread in a cast iron pan, but if you don’t have one you can just use a parchment lined baking sheet. I used a cast iron skillet, but a dutch oven would also work with the lid off. Irish soda bread really does taste best with really fantastic Irish butter like Kerrygold. This isn’t sponsored, it’s just amazingly delicious stuff that has a flavor that you will definitely notice when spread on fresh Irish soda bread.
How to eat Irish Soda Bread
In Ireland, soda bread would be eaten at breakfast with tea, at lunch with cold meat or cheese, or at dinner with soup or stew or other main dishes. I think it’s especially delicious with Dublin coddle or minestrone soup (totally not Irish, but still very delicious when paired with this filling, wonderful bread.
How to store Irish Soda Bread
Keep any uneaten soda bread on the counter at room temperature either covered with a cloth or in an airtight container for 3-4 days. It’s best eaten fresh the day it is made, but it is awfully good toasted for a few days after.
Can you freeze Irish Soda Bread?
Yes, you can freeze the loaf of Irish soda bread, or individual slices. Either way, be sure to wrap the bread tightly in plastic wrap, then store in a freezer-safe airtight bag or container for up to 2 months. Let thaw completely and reheat in a warm oven or the toaster before enjoying.
More Irish Recipes for St. Patrick’s Day
Colcannon [Irish Mashed Potatoes & Cabbage] Creamy Leek and Potato Soup Sticky Toffee Pudding Dublin Coddle Bangers and Mash and Onion Gravy Corned Beef and Cabbage Shepherd’s Pie
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