If you want homemade bread but without a lot of prep, this Irish soda bread is a great option along with one-hour rolls, peasant bread, and garlic knots!
Irish Soda Bread Recipe
Have you ever had Irish Soda Bread? I first tried it a few years ago and have been a fan ever since. It’s super easy to make and has great flavor. You start off by combining all the dry ingredients and cutting in a few tablespoons of butter. Then stir in the buttermilk until a dough forms. From there, you dump it out onto a lightly floured surface and form it into a round loaf, (no kneading required!) bake it in a cast iron skillet, brush with melted butter and that’s it. See? Super easy. It totally reminds me of biscuits in loaf form! And even though soda bread has way less butter than biscuits, it still has a great buttery flavor. Plus it has an amazing texture- the crust is crisp and the center is soft and tender. Serve it plain, with butter or smothered in jam. Give it a try, I know you’ll love it!
4 Ingredients to Make It
I don’t know about you… but the fact that Irish soda bread only requires 4 simple ingredients and it doesn’t need any kneading or proofing makes this recipe a winner. Here’s everything you’ll need:
All-Purpose Flour: The base of the soda bread, providing structure and body. Baking Soda: There’s no soda bread without the baking soda! It’s the leavening agent, reacting with the buttermilk to create bubbles that make the bread rise. Salt: Enhances the flavor of the bread. Buttermilk: Adds a slight tang and moisture, and also helps activate the baking soda.
Softened Butter (for serving): The perfect addition to this tasty soda bread! Jam (for serving): For some sweet flavor. Try this homemade strawberry jam recipe if you’re up for the challenge!
How to Make Irish Soda Bread
When it comes to homemade bread, this recipe is as easy as it gets. Even without yeast, proofing, and kneading, Irish soda bread is perfect- it’s crisp on the outside and perfectly tender on the inside. You can also freeze the unbaked soda bread dough after shaping it. Wrap it tightly and freeze for up to 3 months. When you’re ready to bake, simply thaw the dough in the refrigerator overnight and then pop it straight into the oven.
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