What’s corned beef & cabbage without Irish soda bread you ask? Not a complete St. Patty’s day feast.


Actually to be honest I’ve never made Irish soda bread, we’re talked before how bread intimidates me & no my friends that fear hasn’t gone away.


For the record though this bread wasn’t as scary as some in the past since this contains no yeast! Probably the simplest bread I’ve ever prepared…



Irish soda bread
recipe from simply recipes

  • 4 to 4 1/2 cups flour
  • 2 T sugar
  • 1 t salt
  • 1 t baking soda
  • 4 T butter
  • 1 cup raisins
  • 1 egg, lightly beaten
  • 2 cups buttermilk  (make your own buttermilk by adding 1 T vinegar or lemon juice to 1 cup milk, let stand 5 minutes to curdle.)

Preheat oven to 425°. Stir together 4 cups of flour, sugar, salt, and baking soda into a large bowl. Using a pastry cutter; work butter into flour mixture until it resembles peas, stir in raisins. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is stiff. Gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in some more flour. (Do not over knead) Transfer dough to a lightly floured surface and shape into a round loaf. Transfer dough to a parchment lined baking sheet. Using a serrated knife, score top of dough with an cross shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes.Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, with butter.


Images: sammyw