Irish Soda Bread Recipe

Irish Soda Bread

I may not be Irish, but I know good food when I taste it and will definitely do my part for St. Patrick’s Day by baking up this Irish Soda Bread Recipe! (Spotted Dog?)

I prefer eating mine as soon as it comes out of the oven, but as long as you keep it covered, it can be enjoyed up to 24 hours after baking.


  • 4 cups flour
  • 1 tbsp. baking soda
  • 1 cup sugar
  • 1 tsp. salt
  • 6 tbsp. salted butter cut into pieces
  • 1 cup raisins
  • 1 3/4 cup buttermilk*


  • Preheat oven to 400 degrees.
  • Line jelly roll (cookie sheet with sides) pan with no stick foil.
  • In a large bowl, whisk first 4 ingredients.
  • Add butter and cut it in with a pastry cutter until mixture is crumbly.
  • Add raisins and milk and combine.
  • Form dough into a ball. You will need to add a bit of flour to do this.
  • Separate into 2 balls and place on prepared sheet.
  • Use a knife to score each ball with a cross.
  • Bake for 25 to 35 minutes, until light brown and bread feels more hollow than heavy.
  • Coat with sugar water by brushing it over the tops.
  • Microwave 1/3 cup sugar with 2 tbsp. water.
  • Cover with damp towel to keep moist and eat within 24 hours of baking!



*You can make buttermilk by mixing .25 cup lemon juice in with 1.5 cups of milk.

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