Irish Soda Bread is a delicious bread made with baking soda instead of traditional yeast and the perfect accompaniment to a hearty stew.
Irish Soda Bread
Traditional Irish Soda Bread or soda bread is dense yet moist. It’s history in Ireland began more out of necessity than tradition. Created back in the 1830s when baking soda, otherwise known as bicarbonate soda was introduced to the United Kingdom.
A simple bread to make using only a few ingredients it became popular cooked in iron pots or on griddles offering the dense texture the bread is known for.
No longer a classic recipe
These days you will find a myriad of variation of the bread out there as everyone has their way of making it.
We like to add in both raisins and dried cranberries and we use buttermilk in our bread.
St. Patrick’s Day
If you are contemplating a stew or some luscious dish that requires a bread dipper, then this is your recipe. It won’t fall apart while dipping and it’s the perfect bread to mop up all the juices and bottom of the dish bits.
A few hearty dishes to enjoy with your bread!
- Dublin Coddle (a traditional Irish Stew)
- Slow Cooker Beef and Barley Stew (let the slow cooker do the work)
- Chile Verde with Pork (have bread, must dip)
- Slow Cooker Carbonnade Flamande (see above re: slow cooker)
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 3 cups flour
- 2 tsp sugar
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1 1/2 cups buttermilk
- 1 tbsp butter melted
- Combine first 5 ingredients. Stir in raisins.
- Mix together buttermilk and butter; stir into flour mixture until blended.
- Knead for 1-2 minutes.
- Shape into a round loaf, 2 inches thick.
- Place on parchment paper lined baking sheet. Using a sharp knife, score an "X" in top of loaf, cutting 1/4 inch deep.
- Bake at 350F for 45 minutes or until loaf sounds hollow when tapped. Cool on a rack.