Make delicious, crusty white bread in under 40 minutes – with no kneading, or proving! My Easy White Soda Bread is super simple to make and only uses 4 ingredients! Wonderful eaten just as it is or as an accompaniment to soups and stews.
I am hugely passionate about soda bread – not only does it taste amazing, but it’s also unbelievably quick and easy to make: no kneading, no proving and only 4 simple ingredients!
Regular bread is not hard to make, but it is time consuming… and as I’ve shared before, I’m really not a fan of kneading, or waiting around for bread to prove – I am an impatient soul.
Easy Soda Bread
Soda bread, on the other hand, can be done and dusted in under 40 minutes – now that’s my kind of bread!
And I love how simple it is to make – just throw a few basic ingredients into a bowl, mix until you have a ball of dough, place on a baking tray, cut a cross and pop it in the oven.
Most soda bread recipes I’ve come across are for wholemeal soda bread, or contain a mix of wholemeal and white flours. And my previous recipes for soda bread have all been wholemeal.
Irish Soda Bread
But there is absolutely no reason why you can’t make soda bread white! When I realised recently that I did not have a white soda bread recipe on my website, I knew I needed to create one!
I usually use plain flour when making soda bread, but for this recipe, I decided to experiment with using strong white bread flour. I made one loaf using strong white bread flour and one using plain (all purpose) white flour – the result really surprised me!
The loaf made with plain white flour was FAR BETTER than the one made using strong white bread flour. I would never have guessed that to be the case!
Easy Irish Soda Bread With Raisins
So, if you make white soda bread, I STRONGLY RECOMMEND you use plain (all purpose) white flour rather than strong white bread flour.
The first was you need to use more salt when making white soda bread (compared to making wholemeal soda bread) – this is because white flour has less flavour than wholemeal flour, so more salt is needed to stop white soda bread tasting bland.
Obviously, you can experiment with this to find the right level for your tastes, but I found I needed 1.5 tsp salt per loaf (350g flour) – this works out at less than ¼ of a teaspoon per (generous) portion, so it’s still not excessive (just don’t eat the whole loaf, OK?)
St Patrick's Day Soda Bread Recipe Cards For Kids
The other was that I needed to lower the oven temperature. I normally cook wholemeal soda bread at 220C (200C fan / gas mark 7 / 425F), but I found at this temperature the white soda bread got burnt on the outside before it was fully cooked in the middle, and the crust was far too crusty (this is coming from a girl who really likes crusty bread!). So I lowered the oven to 180C (160C fan/ gas mark 4 / 350F) and it came out just perfectly.
This is also a great temperature to cook stews, so you can have a stew cooking and just pop in a loaf of soda bread towards the end of the cooking time.
Absolutely! To make soda bread without buttermilk, simply use 200ml/7oz regular milk with 1 tablespoon of lemon juice (apple cider vinegar or white wine vinegar also work) stirred into the milk to sour it…it will work just fine!
Easy Irish Soda Bread
No! It won’t work. You need to use baking soda (AKA bicarbonate of soda). It is the reaction between the acid in the buttermilk (or lemon juice/vinegar/yogurt) and the baking soda that helps the soda bread to rise.
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Yes! Because soda bread cooks quickly, if you don’t cut the big cross, you are likely to find the outside of the soda bread is cooked before the middle of the soda bread. Cutting the deep cross on top helps the heat to penetrate right to the centre of the bread really fast.
Soda bread does not keep especially long (mostly because it is so delicious!) – it is best eaten on the day you make it. The day after it tastes OK, but is usually starting to go a little stale. If you do have some left over the next day, I suggest you toast it – toasted soda bread is delicious!
Easy Traditional Homemade Irish Soda Bread Recipe
Absolutely! Soda bread freezes really well. Just make sure you freeze it on the day you baked it and that it is completely cool and well wrapped (wrapping should be airtight – e.g. a freezer bag) before putting it in the freezer. You can freeze it as a whole loaf or cut it into slices first. It will keep in the freezer for up to 3 months. Defrost at room temperature and either eat it at room temperature or toast it.
Soda bread is delicious warm out of the oven, just as it is – or slathered with jam/honey/Nutella etc. It’s also wonderful with antipasti type foods, such as or cheese, olives and cold meats.
Alternatively, it is a brilliant accompaniment to soups and stews. I made this particular loaf especially to go with my Easy One Pot Irish Lamb Stew, but it would also go brilliantly with:
Easy Irish Soda Bread Recipe
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!Quick and easy, this Irish soda bread recipe is a classic. Our version is made with flour, baking soda, buttermilk, raisins, egg, and a touch of sugar and salt. Don’t let the simplicity fool you — it’s a real keeper and takes less than 45 minutes.
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
It appears everyone has their favorite Irish soda bread recipe. Some with caraway seeds, some with raisins, some with both, some with neither.
Easy White Soda Bread Recipe
The essential ingredients in traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread's leavening. This leavening from buttermilk and baking soda is what gives the bread its name: soda bread.
This soda bread is a slightly fancied up Americanized version of the Irish classic, with a little butter, sugar, an egg, and some currants or raisins added to the base. You can bake it in a cast iron frying pan (now that's traditional!) or on a regular baking sheet.
You can also make a simpler version without eggs or currants, with some caraway seeds, or you could turn your soda bread dough into biscuits.
How To Make Soda Bread, A Traditional And Easy Recipe, No Knead
Soda bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted. Keep it wrapped in plastic wrap or foil.
That said, you can make it ahead and freeze it (let it cool to room temperature first). Wrap it tightly first in plastic wrap, then aluminum foil. It will last up to 2 months frozen.
Traditionally, bread in Ireland was made in a skillet because the wheat that grew there was what's called soft wheat, which contained less gluten than its counterparts in America. The domestic Irish wheat didn't interact well with yeast and did not rise very well.
Simple Irish Soda Bread Recipe {maker's Mix Up}
Hence, the introduction of baking soda as a leavening agent, which reacts with the buttermilk to form small carbon dioxide bubbles, approximating the chemical reaction of yeast.
What we consider traditional Irish bread came about because of the Native Americans, who used a sort of wood ash as a leavening agent to make bread without yeast. This method of making bread was introduced to Ireland in the 1830s.
Different types of soda bread are popular throughout Ireland, but all of them are pretty simple, everyday breads. They were found in every household to mop up stews or to enjoy with a cup of tea. The Northern Irish divide their dough into 4 triangles, while the Southerners made theirs round with a cross shape on top. Here in America, we like to put in add-ins like caraway seeds, currants, raisins, or honey. Modern Irish soda breads might contain nuts, orange zest, or even Guinness.
Easy Irish Soda Bread Recipe
There are only a few ingredients in this soda bread recipe, so it's best if made with real buttermilk. However, there are a few buttermilk substitutions that work well and will still react with the baking soda to make the bread rise. Kefir works especially well, or you can thin yogurt to the consistency of buttermilk using plain milk.
You can also acidify milk with lemon juice or white vinegar. Add 2 scant tablespoons to a measuring cup and top with whole milk to make 1 3/4 cups total. Stir and let sit for a few minutes until the mixture curdles, then proceed with the recipe as written.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000
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