Easy Irish Soda Bread

    1 hour 5 mins

    Soda bicarb gives this classic, crusty bread its intriguing name. Use good quality buttermilk for the best flavour. This is a great recipe!

    1106 people made this

    Serves: 20 

    • 500g plain flour
    • 4 tablespoons caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 120g butter, softened
    • 225ml buttermilk
    • 1 egg
    • For glaze
    • 50g butter, melted
    • 4 tablespoons buttermilk

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 degrees C. Lightly grease a large baking tray.
    2. In a large bowl, mix together flour, sugar, bicarbonate of soda, baking powder, salt and butter. Stir in 250ml buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared tray.
    3. In a small bowl, combine melted butter with 4 tablespoons buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
    4. Bake in preheated oven for 45 to 50 minutes, or until a skewer inserted into the centre of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

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    Reviews and Ratings
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    Reviews in English (1054)


    I used by KitchenAid Stand Up Mixer and the whole thing took 10 minutes at best to prepare. And, it was delicious! I would recommend turning the oven down just a hair and cooking it for a little longer. I've made this now a couple of times and sometimes the outside seems done, but the inside is doughy. Longer cook time; lower heat. Great recipe!  -  17 Mar 2002  (Review from Allrecipes US | Canada)


    I didn't rate this recipe as high as "Irresistible Irish Soda bread" simply because there was some kneading involved which was just a bit more difficult than pouring a batter. However, I LOVED this bread recipe. It had a very flaky crust and was so delicious. I will definitely keep this one around.  -  17 Mar 2002  (Review from Allrecipes US | Canada)


    Yummy! I substituted 1 c. of whole wheat flour for 1 c. of the all-purpose, used butter instead of margarine, AND flattened the ball of dough a bit before baking. It turned out great -- we all loved it and I will be making it often! (Oh, and you probably don't need all that butter and milk to brush on top - a couple of tablespoons would be plenty.)  -  16 Mar 2006  (Review from Allrecipes US | Canada)