Irish Soda Bread

Irish Soda BreadIt’s that time of the year where you begin thinking of corn beef and cabbage, nice Irish stews, and the standard beers. I know what I have been thinking of, and my little helper was asking me to make bread. My four year old daughter and I decided to make an Irish Soda Bread. A bread so nice and packed with raisins which she really loves. This is a sure make, not only during St. Patrick’s Day season, but any time of the year.

This recipe takes less than 10 minutes to prepare and about an hour to bake.


  • 2 eggs
  • 1/2 cup of sugar
  • 4 tbsp unsalted butter, room temperature
  • 4 cups of all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 cups of Buttermilk
  • 1 cup of raisins

Begin by preheating your oven to 350 degrees. Grease a baking sheet with some butter.

To a mixing bowl, add in the sugar and butter. Begin to cream this. As it comes together, add in one egg at a time, and combine. To a different mixing bowl, add in your dry ingredients and mix really well. Now, add some of the dry ingredients into the butter and sugar mixture, continuing to mix. Add in some of the buttermilk. Repeat this process until you have a nice dough.

On a floured surface, lay out your dough and add flour to the top of the dough, as well as your hands. This can get a bit sticky, but have no fear. The goal is to knead the dough for a few minutes, bringing it all together until it is no longer sticky.

Now, shape the dough into a round shape, approximately 7 inches or so in diameter and place on the greased baking sheet.  With a perforated knife, make an X in the middle going about an inch down into the dough. Place in the oven and cook for approximately one hour, until golden brown and hollow when you tap on the top. You can always do the knife in the middle, and if it comes out without dough on it, you are good to go.

Serve warm, sliced, toasted, or dip a slice in an egg wash and make french toast. Serve it any way you like it.

Never iron a four-leaf clover, because you don’t want to press your luck.  ~Author Unknown

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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