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Irish Soda Bread

alexandra neznamy
Prep Time 10 mins
Cook Time 45 mins
Course Bread
Cuisine irish
Servings 6 People


  • Baking Sheet/Cookie Sheet
  • Parment Paper
  • Two bowls, one small, one large
  • knife


  • 1 3/4 Cup Buttermilk
  • 1 Large Egg
  • 5 Cups All Purpose Flour
  • 3 Tbsp Sugar
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 5 Tbsp Unsalted buter, cubed
  • 1 Cup raisins


  • Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper
  • Whisk the buttermilk and egg together and set aside.
  • Whisk 4 1/2 cups of flour with the granulated sugar, baking soda, and salt together in a large bowl.
  • Add the cut butter and work the dough until into coarse crumbs with your hands.
  • Add in raisins and stir.
  • Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir.
  • Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
  • Transfer the dough to the prepared baking sheet. Using a very sharp knife, score an X into the top.
  • Bake until the bread is golden brown and center appears cooked through, about 45 minutes.
  • Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack.


Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Keyword irish cuisine, Irish Soda Bread, st patricks day