When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.

    Advertisement
  • Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.

  • Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

Cook's Notes

Soda bread doesn't require loaf pans: Shape the dough with your hands, then bake on a cookie sheet.

Reviews (8)

29 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
03/17/2016
I thought this was the same recipe I had used in previous years from Martha for Irish Soda bread it obviously wasn't. I needed to add at least two additional cups of flour and it was still a sticky mess. The result was a bread that still rose and tasted very sweet but the crumb was tough. Could someone on staff check the recipe?
Rating: 5 stars
03/01/2015
Great recipe, not as dry as other recipes. I watched my grandmother make soda bread many times in Ireland, she would be proud of this one... You do not have to knead dough on surface. I use a large bowl and mix with my hands. It is very wet and sticky but it comes out great. Bake it in a cake pan for a great size and shape.
Rating: Unrated
03/17/2013
Had to add at least 1 more cup of flour just to get it off the counter and on to the baking sheet. It was still so sticky and did not hold any kind of shape while baking. Not sure this recipe has the right amount of liquid to dry, or maybe just a typo. Either way it did not work out well.
Advertisement
Rating: Unrated
03/14/2013
I was raised on "Green Irish Soda Bread" from a recipe my mom used that she came across in the Newark NJ Star Ledger back in the 1940's, which was similar to this one. Mom made a slight change by adding the green food coloring and melted butter to the buttermilk. She kneaded the raisins in after combining the other ingredients. That recipe had no eggs in it. It had a 1/2 of a teaspoon of cream of tartar in it. Only a few drops of the food coloring used. Will come out darker after being baked.
Rating: Unrated
03/09/2011
If your "soda bread" has raisins, it's not "soda bread! It's called "Spotted Dog" or "Railway Cake"! If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread." All are tasty, but not traditional Irish Soda Bread!
Rating: Unrated
03/19/2010
You have mentioned several times that it is sometimes difficult to find buttermilk. I make my own. I poured about a quarter cup of cultured buttermilk into a glass pint jar and filled it with regular milk (1% in our house). Put the lid on and shake. Leave the jar in a warm place for several hours, then keep in fridge. When I need buttermilk, I pour out the needed amount and refill the jar, shake, and repeat the process.
Advertisement
Rating: Unrated
03/18/2010
That's because this is a DIFFERENT RECIPE. Check your mistakes first. Try going here for the recipe that was on TV: http://www.marthastewart.com/recipe/irish-soda-bread-maud-herlihy
Rating: Unrated
03/18/2010
This is not how you made it on the program. You blended the butter into the flour mixture first, then stirred in the butter milk. You people need to start editing each other, there has been to many mistakes lately, which is bad for beginners. You will have them too frustrated to try other things.