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Simple White Irish Soda Bread

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Dense, hearty, and perfect with butter and jam, my Simple White Irish Soda Bread recipe is as easy as it gets, while giving you that classic taste of an Irish home. 


Hi Bold Bakers!

There’s something really special about re-creating the Irish staples I grew up on. From taking nostalgic recipes like Irish Scones and My Aunty Rosaline’s Irish Christmas Cake, and making them big and bold, to sharing with you my Traditional Irish Bread and Butter Pudding, revamping the classics is what I’m all about. This recipe for Simple White Irish Soda Bread is no exception — and to celebrate St. Patrick’s Day, I recorded this special recipe for you almost entirely in Irish!

Soda bread is all about taking just a few basic ingredients and turning them into a hearty homemade bread. This recipe has all my trips and tricks for making White Irish Soda Bread a truly outstanding savory baked good.

What makes Soda Bread Irish?

Bread-making was an integral part of daily life in almost every home in Ireland. Families lived in isolated farmhouses and cooked most of their meals with humble ingredients. The main ingredients in Irish Soda Bread which are flour, buttermilk, and baking soda, are still things almost everyone has on-hand. I love how just a few ingredients combine to make a loaf of bread that is tender and dense, with a slight tang and a crunchy crust.

[ Try my Brown Irish Soda Bread recipe, too! ]

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Can I make soda bread without eggs?

Soda bread really only requires flour, buttermilk, baking soda, and salt. That said it’s really a lovely bread when enriched with eggs and butter. For my recipe, I decided to add in just 1 egg, but you can leave this out if you like. If you do choose to make this bread without the egg you will want to add in some additional buttermilk to balance the whole recipe out and make sure there is the right amount of moisture.

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Can I make this without buttermilk?

All Soda Bread requires an acidic liquid to activate the baking soda and to help the bread to rise up and have the correct texture. For this reason, I would not suggest trying to make soda bread without the buttermilk.

How to Store Soda Bread

This bread is lovely sliced and toasted up the next day. Cover the bread and store it at room temperature for up to 4 days. If you’d like, you can also freeze the leftover bread for up to 3 weeks!

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Tips and tricks to making Simple White Irish Soda Bread

  • Since the buttermilk will immediately create a reaction with the baking soda, it’s best to mix this batter up and get it into the oven as quickly as possible.
  • To ensure the crust comes out extra crispy don’t open the oven door during baking. No peeking!
  • It’s best to allow the butter to sit out beforehand and come to room temperature. This will make the butter easier to rub into the flour and speed up the whole process.
  • If you don’t have buttermilk and can’t find it, you can make your own using my Buttermilk Substitute!
  • If you want to change up the flavor of this bread, you can add nuts or dried fruit. Adding a bit of sugar and some raisins would be lovely. 

Get More Bread Recipes!

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4.52 from 29 votes
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Simple White Irish Soda Bread Recipe
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Dense, hearty, and perfect with butter & jam, my Simple White Irish Soda Bread recipe is as easy as it gets, giving you that classic taste of an Irish home.

Course: bread
Cuisine: Irish
Servings: 10
Author: Gemma Stafford
Ingredients
  • 3 1/2 cups (18oz/497g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons (1oz/28g) butter
  • 1 egg
  • 1 3/4 cups (14oz/400ml) buttermilk*
Instructions
  1. Preheat the oven to 425°F (210°C).

  2. Mix together the flour, salt and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles coarse bread crumbs.

  3. In a separate jug, whisk the egg and buttermilk together (see note on how to make Buttermilk below)
  4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture.

  5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You can add a little more of the milk mix if it is needed.  (flours in different places react differently).
  6. Turn onto a floured work surface and gently bring the dough together into a round about 8 inches by 8 inches. Place on a baking sheet dusted well with flour

  7. Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread (see video).

  8. Glaze the bread with the leftover bit of buttermilk in your jug. 

  9. Bake for 15 minutes at 425°F (210°C), then turn down the oven to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

  10. Serve with Irish butter and jam. Store at room temperature for 4 days.

Watch the Recipe Video!

Recipe Notes

Buttermilk: Make your own Buttermilk really easily! 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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100 Comments

Write a Comment and Review

  1. Dee on May 20, 2019 at 12:44 pm

    I never had luck making a good soda bread until i found this recipe. Best irish soda bread recipe. I love your technique to make this. It comes out perfect everytime. Thank you so much for your recipe and video.

    • Gemma Stafford on May 21, 2019 at 2:45 am

      I am really delighted to hear that!!! It’s one of my favorites.

      Best,
      Gemma.

  2. Shruthi Achut on May 6, 2019 at 10:49 am

    Hi Gemma, greetings !
    I have a doubt.. Not related to this recipe… But I didn’t know where to post it…

    Actually I was making my own vegan version of an Irish tea cake and I didn’t have any alcohol. I kept my dried diced fruits to soak in tea, and in one thoughtless moment I added two tablespoons of vanilla extract thinking it can substitute the whiskey…

    The problem is, I got a slap in the face by the vanilla… The smell is overpowering… What should I do to repair it ? 🙁

    Kindly get back to me as soon as possible… I am really very worried and I didn’t know who else to turn to…

    Thanks and regards,
    Love,
    Shruthi Achut

    • Gemma Stafford on May 9, 2019 at 2:59 am

      Hi Shruthi,
      I apologize for the delay in response, I have been catching up on other work.
      First of all, are you testing this at the wrong time, before it is baked? If so then you will, of course, taste the vanilla.
      I think you have baked it by now, and that all will be well. Next time use apple juice or orange juice to soak the fruit, that will work really well for you too,
      Gemma 🙂

      • Shruthi Achut on May 13, 2019 at 4:12 am

        Hi Gemma,
        It turned out perfectly fine after I baked it . Thanks. I Also tried the orange juice version and that was much better… So I made a bigger batch and served that only. Instead of an egg for leavening of the fruit cake I mixed 4 tablespoons of apple cider vinegar with one teaspoon of baking soda. I used one and a half cups of flour with one teaspoon of baking powder.

        • Gemma Stafford on May 13, 2019 at 7:35 pm

          I’m delighted to hear that.

          Great job!
          Gemma.

  3. Colette Molloy on April 22, 2019 at 5:24 pm

    Hi Gemma, I have tried making this bread so many times but the top keeps burning when on the temperature recommend in the instructions, could you please tell me what I’m doing wrong and how to keep it cooking at the recommended temperature and not burn? Thank you Irish living in Australia

    • Gemma Stafford on April 23, 2019 at 11:25 am

      Hi, it sounds like you have a really strong oven. For this i might suggest covering the bread for the last few minutes of the bake time to ensure it doesn’t get too dark. Let me know if that helps!

  4. Elba on April 17, 2019 at 6:06 pm

    I made the Irish Soda Bread and it was so delicious. Thanks for share the best Irish Soda Bread.

    • Gemma Stafford on April 18, 2019 at 3:22 am

      Hi Elba,
      that is great, I am delighted to hear this, you are one of us now!
      Gemma <3

  5. Sartika on April 15, 2019 at 6:48 am

    Gemma, what if my oven couldn reach 200°C? Can i bake this under 200°C?
    Love, Sartika❤

    • Gemma Stafford on April 15, 2019 at 10:01 am

      Hi, you can but it will most likely take a bit longer and it might not be quite as crispy.

  6. Frances Di Pietro on April 11, 2019 at 10:51 am

    I made this bread for the first time, and I took it into work with me and my friends, told me that it was the best bread that they ever had!

    • Gemma Stafford on April 12, 2019 at 4:43 am

      Hi Frances,
      I am doing my happy dance!
      Thank you for being in touch,
      Gemma 🙂

  7. Jeanne on March 30, 2019 at 3:21 pm

    What would be the result of using bread flour. Not a fan of Very dense bread…so disappointed in results. Your bread was a lovely yellow color in your photo. Half and half makes great buttermilk; not as tangy but consistency is similar. Thank you for your recipes.

    • Gemma Stafford on March 30, 2019 at 5:38 pm

      Hi Jeanne,

      I don’t recommend bread flour for this recipe. You don’t need that extra gluten. it would make for a heavier bread.

      If you are using half and half then make sure you add some lemon juice to it. Because this is a ‘soda’ bread the soda needs to be activated by an acid like buttermilk. Otherwise you won’t get the same results as I did.

      Best,
      Gemma.

  8. Sarah on March 29, 2019 at 4:28 am

    My 12 year old daughter has made this recipe by herself 3 times now. The first time she learned an important lesson – there is a difference between baking soda and baking powder! 2nd loaf came out much better. The third one is in the oven now, and she is entering it into our county fair later this morning 🙂

    • Gemma Stafford on March 31, 2019 at 1:00 pm

      yes you only learn that lesson once!

      I’m thrilled she had success! All the best in the county fair.

      Best,
      Gemma.

  9. Jolly Nera on March 25, 2019 at 12:00 am

    Hi gemma! This is the first time I’ve ever made bread and it came out so great! I even made my own buttermilk for the first time too! My family loved it so much, there’s only about a quarter of the loaf left after everyone had a taste. Thanks so much!

    • Gemma Stafford on March 25, 2019 at 11:18 am

      My pleasure, i’m delighted to hear that!

  10. Carol on March 24, 2019 at 9:48 am

    Can you make this with almond or coconut flour?

    • Gemma Stafford on March 25, 2019 at 12:15 pm

      Hi, i dont know about that. I think glute free ap flour will work. Let me know what you think!

  11. Clare on March 23, 2019 at 11:47 am

    Well thank you I made the buttermilk and the soda bread Yes the first one not so good but this time it was fantastic thank you

    • Gemma Stafford on March 24, 2019 at 9:01 am

      Awesome, Clare! I’m delighted to hear that 🙂

      Best,
      Gemma.

  12. Marisa on March 22, 2019 at 10:25 am

    Can you do this recipe in a mixer with the paddle attachment?

    • Gemma Stafford on March 23, 2019 at 1:57 am

      Hi Marisa,
      Sure you can, but take it really easy, just get the dough together in a clean ball. The mixer tends to make a drier dough as it is more efficient at incorporating the wet and dry ingredients. Add 3/4 of the liquid in one go, then the remainder as required, barely mixing. That will do it.
      You need a good soft, but not wet, dough,
      Gemma 🙂

  13. ShamimaS on March 22, 2019 at 2:47 am

    Hi Gemma!

    I have used some sugar in the bread.It tastes so nice.Thanks for sharing all your lovely recipies.

    • Gemma Stafford on March 22, 2019 at 6:41 am

      Hi there,
      That is great! see now you are experimenting, that is a great way to learn,
      Gemma 🙂

  14. Dolthiac on March 21, 2019 at 11:49 am

    Wow! This recipe looked really easy and delicious. I wanted to try it even though I had to make my own buttermilk. I used your recipe for that as well. The buttermilk tuned out just like the way you described it. The bread however … first of all the mixture was a sticky mess after adding the wet to the dry ingredients. Half of the stuff stuck on my hand, and I had to add A LOT more flour. I used regular all purpose flour.
    Then after adding like all the extra flour, like 1 more cups worth, I put it on the baking tray and baked it on 210 C for 15 minutes, then turned the heat down to 200 C for another 30 minutes. I let it sit a little in the oven, after turning it off, then took the bread out. It looked amazing! It had a crispy looking outside. I tapped the bottom part and it sounded hollow. I let it cool down a little, then attempted to cut it in half. The middle was completely raw and sticky…..

    I dunno what went wrong.

    • Gemma Stafford on March 22, 2019 at 3:55 am

      Hi there,
      Oh dear! You have learned a lot in this. First of all you never dump all of the liquids of a recipe in to the flour before seeing what the flour will take. Flour in different places behaves in different ways, a little too much can make a big difference. Add the liquids until the dough comes together in a clean ball, then stop. This particular dough is a soft dough, but should not be sticky. However if it becomes too sticky to handle, all is not lost, you can bake it in a loaf pan, or a round cake pan.
      The rest I think is down to your oven! that is a long bake for that result, this bread should bake up well for you at the suggested temperatures, and be a good close textured bread when finished. You do not cut this straight from the oven, it needs time to cool a bit before cutting.
      I hope this is of help, I cannot think how the center of the bread is raw when the bread has risen, and is well baked outside, that is very odd.
      Do let me know if this is of help,
      Gemma 🙂

  15. Claudia on March 18, 2019 at 1:48 pm

    Hi Gemma,

    I just tried this tonight.
    The dough came out super sticky. I added about 3 table spoons of flour and then just popped in the oven.
    I forgot to reduce the heat and was rewarded with a super thick crusty crust (just the way I like it) and a very soft inside.
    Perfect!
    Next time I would just fold it rather than use my hands.

    And then add a thick piece of butter and salt (or salted butter).
    Thanks!
    Claudia

    • Gemma Stafford on March 19, 2019 at 2:52 pm

      Yum, i’m delighted to hear you enjoyed it!

  16. Kim090265 on March 18, 2019 at 9:30 am

    Hi Gemma,
    First, let me say I love your videos and recipes! I tried your Soda Bread on Saturday and for something that looked so easy, I sure goofed it up! My dough was a very sticky, unruly mess. I had to add another cup of flour (a little at a time) before I could even think of getting this stuff onto a baking pan. Needless to say, that turned a “dense” bread into more of a “rock” bread. I followed the instructions and ingredient amounts exactly (or so I thought), but my dough never came close to looking like yours did, even after adding all that extra flour. Any thoughts??

    • Gemma Stafford on March 18, 2019 at 11:16 am

      Hi there, what kind of flour did you use? I dont suggest adding more flour. It might have been that your eggs were small and didnt add the right amount of moisture.

      • Kim090265 on March 18, 2019 at 11:29 am

        I used regular white flour and 1 large egg. I was using my hands to mix and if I didn’t know any better, I would have sworn I was mixing paste. You are right, more flour was not the answer. It just seemed that 1 3/4 butter milk and one egg was way more than 3 1/2 cups of flour could handle. When you are as wonderful a baker as you are, you make it look so easy!!! I wish you could have seen my hands!!

  17. Susan Reedy on March 18, 2019 at 6:05 am

    Made this yesterday for St. Patricks Day and it was perfect with our corned beef! Recipe is easy and bread is delicious. Half the loaf is gone, and I’ll be having some with my morning coffee, spread with butter and jam! Another winner Gemma!☘💚🍞

    • Gemma Stafford on March 18, 2019 at 11:18 am

      Great job! I am delighted to hear that!

  18. Chitra on March 18, 2019 at 4:31 am

    Hi Gemma

    I tried the Irish Soda Bread a few days ago but something strange happened. I used the correct measures of all the ingredients but when I added the wet to the dry (only 3/4 of the wet so I could add it in slowly) my dough turned super sticky. I was not able to add all the wet ingredients in since the dough was sticky. In your video you seemed to have no sticky dough and you used all of the buttermilk/egg mixture. I did not want the dough to stick to my countertop so I just took the sticky dough from the bowl and plopped it onto the tray to bake. The bread turned out great but how come I was not able to get that non-sticky consistency?

    • Gemma Stafford on March 18, 2019 at 11:19 am

      Hi there for this it sounds like you just needed to add a touch of flour to your work surface. Im glad to hear it turned out though!

  19. Shobana Joseph on March 18, 2019 at 3:38 am

    Hi Gemma,

    I am Shobana from India, I love your recipes and videos. Wouldnt miss watching !!
    Tried Irish soda bread on Sunday to my suprise wasnt appealing and was raw inside.
    wondering what may be flaw, Bit disappointed since this was my first attempt in Baking…

    Would the following be the reason ?

    Mixed buttermilk and a egg in Blender
    Took a equal proportion of all purpose and whole wheat..

    After the stated temperature, Notice the bread came out well as I heard hollow sound tapping..
    astonishingly the dough was raw inside and didnt look like the one u made.. Wasn’t like bread itself !! 🙁

    So I baked again for 10 minutes and this worsened the situation.. The bread became so hard that I couldn’t cut using knife.

    • Gemma Stafford on March 18, 2019 at 11:23 am

      Hi, for this recipe i think the addition of whole wheat might have disturbed the recipe as it requires more liquid and a longer cooking time.

  20. Dorothy Korber on March 17, 2019 at 5:57 pm

    Happy St. Patrick’s Day from Northern California, Gemma! Today my three grandkids and I watched your video together — they especially loved the fairy escape slots — and then we made made the bread. The dough seemed too moist, but the blessing and the fairies must have worked together. It came out fine, and we polished off the whole loaf with lots of butter and jam! (I posted a photo of Sunny, 5.) Thanks for a new family tradition!

    • Gemma Stafford on March 18, 2019 at 11:26 am

      YAY, great job! I am delighted to hear that!

  21. Irma Lawrence on March 17, 2019 at 5:36 pm

    I forgot to take a pic of the bread we made today. It was super easy to make and delicious. I loved the crispy crust and the sour moist inside of the bread. I’m going to have to keep this one handy as it’ll go with so many recipes. Thank you!! 😁😁

    • Gemma Stafford on March 18, 2019 at 11:57 am

      YAY, im delighted to hear that 😀

  22. Irma Lawrence on March 17, 2019 at 5:32 pm

    Golly I forgot to take a picture of the bread I made. I was excited to try it as soon it was done baking. It was so delicious! It had a crunchy outside, which I loved, and was moist on the inside. Best of all, it was so easy to put together. I’m going to have to keep this handy cause it’ll go well with so many meals. Thank you so much for the recipe.

    • Gemma Stafford on March 18, 2019 at 11:58 am

      It’s my pleasure, great job, snap a photo next time!

  23. rathmaker on March 17, 2019 at 4:00 pm

    I made the bread today. It looks great on the outside and it tastes awesome. However, it did not fluff up it was very doughy. And ideas how I can fix it for the next time

    • Gemma Stafford on March 19, 2019 at 3:16 pm

      Hi, it can be a bit on the doughy side, you can add more raising agent if you like. Enjoy!

  24. rathmaker on March 17, 2019 at 3:56 pm

    My bread looks great on the outside and tastes great but it was very doughy inside. Any ideas on how to fix it for the next time I make it.

    • Gemma Stafford on March 19, 2019 at 6:01 pm

      hummm, It sounds like maybe it needed a little extra baking time. Maybe just 6-8 minutes longer next time.

      Also if you cut it while it was still warm it will seem toughie so just make sure its cold before serving.

      Best,
      Gemma.

  25. Pat Tucker on March 17, 2019 at 12:32 pm

    What went wrong…while my oven was heating, I measured out all the ingredients, then I put it all together, watched the video twice. But here’s my problem, the dough came out too wet, I added more flour, but I wasn’t happy. It baked nice, today we’ll see for the taste testing.
    Thanks Gemma.

    Pat

    • Gemma Stafford on March 18, 2019 at 11:54 am

      Hi, this can be do to the size of the eggs, were you able to add a bit more flour and bake it off? Let me know how you go!

  26. Amy A on March 17, 2019 at 9:48 am

    Made this today for St Patrick’s Day and it turned out just right, especially with some good Irish butter I luckily had on hand. Whoo hoo!

    Thanks Gemma, you made my day fun and tasty too 🙂

    • Gemma Stafford on March 18, 2019 at 11:42 am

      Great job! I’m delighted to hear that!

  27. Mischelle Turi on March 17, 2019 at 8:05 am

    It seemed to be much too wet when I followed the ingredients measurements . 1-3/4 cups buttermilk plus an egg is about 2 cups liquid added to only 3-1/2 cups flour; I wound up with a bowl of goo which I couldn’t get onto the table. I had to add an additional cup of flour, which seemed like a lot. It’s in the oven now I’m hoping it turns out ok 🤞🤞🤞Also, I’ve seen recipes which add a small amount of caraway seeds . Have you ever tried this addition?

    • Gemma Stafford on March 19, 2019 at 4:01 pm

      Hi let me know how it turned out, i love bread with nuts seeds and caraway!

      • Mischelle Turi on March 19, 2019 at 5:09 pm

        It was fine but like I said, an ENTIRE additional cup of flour. I read through the other posts and it seems I’m not the only one who wound up with a much too sticky dough. I gave added the recipe to my rotation with the additional cup of flour. And the caraway seeds ( only 1/2 teaspoon) were perfect.

        • Gemma Stafford on March 22, 2019 at 6:06 am

          Hi Mischelle,
          I have added a note to the recipe now to make allowances for the nature of flour in different places. Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
          I hope this will resolve this for you, so many other bold bakers have made this perfectly, it is worth another try!
          Gemma 🙂

  28. Shaina on March 17, 2019 at 12:16 am

    Instead of rubbing in the flour by hand, can it just be pulsed a few times in a food processor?

    • Gemma Stafford on March 17, 2019 at 5:07 am

      Hi Shania,
      sure you can, just do not over do it though, you need it to be like a breadcrumb,
      Gemma 😉

  29. fancyface306 on March 16, 2019 at 7:35 pm

    I Gemma Never heard of Irish Soda Bread But i will try it. Looks delicious. I think I will use some raisins actually i love raisins and chocolate.

    • Gemma Stafford on March 16, 2019 at 8:50 pm

      Yes add a little sugar and raisins and the it’s called ‘spotted dog’ 🙂

      Gemma.

  30. Cora on March 16, 2019 at 1:37 pm

    Hello from Victoria, British Columbia (Canada)!
    I loved the video with you speaking Irish . I just made this recipe and as I was tidying up while it baked, I noticed my egg still sitting out (I forgot to add it to the buttermilk). It was too late to do anything about it. It turned out delicious!
    I plan to make it again soon but will add the egg next time.
    I look forward to trying more of your recipes.
    And Happy St. Patrick’s Day to you and yours (tomorrow).

    • Gemma Stafford on March 17, 2019 at 6:39 am

      Hi Cora,
      Haha! we all do these things from time to time, and of course in the old days the egg would not have been added, except perhaps to the sweeter version, with raisins. The same is true of brown soda bread, I usually add it, but it is not essential.
      Glad this worked out well for you, i hope it will become a staple in your house,
      Gemma 🙂

  31. LazyK on March 16, 2019 at 9:21 am

    I made the Brown Irish Soda bread and added rains. YUM!! Enjoyed the video.

    • Gemma Stafford on March 16, 2019 at 9:25 am

      Fantastic! Glad that it worked well for you! What you made is what we call a “Spotted Dog”

      • Lazy K on March 18, 2019 at 12:15 pm

        I’ve heard of Spotted Dog but didn’t know what it was!

  32. Debbie Dziedzic on March 16, 2019 at 8:20 am

    Hi Gemma. I would like to try your recipe for Irish Soda Bread. If I wanted to add some sugar and raisins to it, how much of each would you suggest? Also, how much sugar would you suggest if I’m not adding any raisins. Thanks.

    PS. I love all your recipes and your videos. You’re now my go to website for anything I want to bake!!!

    • Gemma Stafford on March 16, 2019 at 9:06 pm

      3-4 tablespoons of raisins
      2 tablespoons sugar

      Just so you know when you add in those ingredients the bread is called ‘spotted dog’ :).
      Really glad you like my recipes.
      Gemma.

  33. Janet on March 16, 2019 at 6:22 am

    I just made this bread but I had to put more flour then you said to. It was so sticky there’s no way I could have shaped it into a bread! It was impossible.

    • Gemma Stafford on March 18, 2019 at 11:46 am

      Thank you for the feedback!

  34. Paavani on March 15, 2019 at 10:01 pm

    Hi…. I tried this recipe… Came out too good… Yummy And fulfilling.

    • Gemma Stafford on March 16, 2019 at 8:59 pm

      I’m delighted to hear that!!

      Thanks for trying it out.
      Gemma.

  35. Eileen Monturio on March 15, 2019 at 11:54 am

    Can I double and triple this recipe I’d like to make a few loaves for people to take home.

    • Gemma Stafford on March 16, 2019 at 8:53 pm

      yes, this recipe multiplies out really well.

      Happy Baking!
      Gemma.

  36. Rosa M Suarez de Colon on March 15, 2019 at 10:50 am

    Happy St. Patrick’s day from, Puerto Rico. Love, love your recipes!

    • Gemma Stafford on March 16, 2019 at 8:53 pm

      Same to you!!!

      Gemma.

  37. Karen Steed on March 15, 2019 at 7:08 am

    Hi Gemma. I submitted a picture of my Irish Soda Bread. Looks good and smells wonderful. The only thing is I did not have Buttermilk. So all I had was powdered milk. And I add vinegar. Still turned out awesome and taste great. Thanks for all the videos and recipes. Love them. Keep up the great work.

    • Gemma Stafford on March 17, 2019 at 8:23 am

      Hi Karen,
      So, you did exactly the right thing! well done you, the acid and alkaline ingredients will do this for you. Thank you for reminding me about powdered milk, it is a great store cupboard staple!
      Gemma 🙂

  38. lisa on March 15, 2019 at 12:57 am

    Hi Gemma
    if the recipe calls for 1-3/4cup (400ml) of buttermilk , and if i were to make my own substitute, how many tbsp
    of vinegar or cider vinegar or lemon juice is required?
    plus can i use almond milk for this recipe?

  39. KariHardy on March 14, 2019 at 10:28 pm

    I made this tonight after watching the video. I have never had Irish soda bread before but i think it turned out wonderfully! A small household of 4 has managed to eat half tbe loaf! I will admit, we really really tried our hardest to wait until it cooled completely…we failed! LoL hot bread with a dab of fresh homemade butter! Yum!

    • Gemma Stafford on March 16, 2019 at 11:44 am

      Hi Kari,
      You see, there is a reason we loved this bread, it is divine, right out of the oven, with butter, jam, and as e say in Ireland, whatever you are having yourself!
      This usually means tea! Well done you, I am delighted,
      Gemma 🙂

  40. Mary W on March 14, 2019 at 5:04 pm

    This was a real treat, both the bread and the Irish! It looks better than any I’ve had before and I wonder if the texture was influenced by the egg? Never used them before but will certainly do it now.

    • Gemma Stafford on March 15, 2019 at 9:01 am

      Hi Mary,
      good! I am really happy to hear this. The egg tends to add a bit of richness and also seems to keep the bread moist for longer.
      The Irish was a bit labored, I think I should have paid more attention in school! However, it was fun to do, thank you,
      Gemma 🙂

  41. Gillian DidierSerre on March 14, 2019 at 1:46 pm

    God Bless you Gemma and Hubby and your doggy..HAPPY ST PADDY’S on sunday March 17..I will make your bread and think of you and my relatives who married Irish folk in england👍💕

    • Gemma Stafford on March 15, 2019 at 8:28 am

      Thank you Gillian. I hope you enjoy the day too, La Feile Padraig sona duit freisin.
      Nice that you have some Irish connections, we have traveled widely!
      Gemma 🙂

  42. Jeff on March 14, 2019 at 10:10 am

    That’s a fun video, Gemma! I made your brown soda bread recipe last year, I’ll make this version this year. Thanks so much@

    • Gemma Stafford on March 15, 2019 at 4:22 am

      Thank you Jeff, you can also make a sweet version by the addition of a tablespoon of sugar and some dried fruits. In Ireland we call this ‘spotted dog’.
      Gemma 🙂

  43. Deshani navodya on March 14, 2019 at 9:57 am

    Looks like Very easy recipe to make.thank you for all the tips.

    • Gemma Stafford on March 15, 2019 at 4:18 am

      Thank you for being here, you can try it now!
      Gemma 😉

  44. NormO on March 14, 2019 at 9:57 am

    Why is there not a print version of the recipe?

    • Gemma Stafford on March 15, 2019 at 4:16 am

      Hi Norm,
      It is there, scroll down through the photos, there it is. We are working on an upgrade to the website to make this easier to find, stay tuned.
      Ingredients

      3 1/2 cups (18oz/497g) all-purpose flour
      1 teaspoon salt
      1 teaspoon baking soda
      2 tablespoons (1oz/28g) butter
      1 egg
      1 3/4 cups (14oz/400ml) buttermilk*
      Gemma 🙂

  45. Tonia Mees on March 14, 2019 at 9:52 am

    Cool!!! Happy st Patricksday

    • Gemma Stafford on March 15, 2019 at 4:14 am

      Thank you Tonia, happy St Patrick’s day to you too,
      Gemma 🙂

  46. Adriana Snell on March 14, 2019 at 9:42 am

    Love this bread 🍞 recipe! So easy to make and keeps well for days! Yummy!

    • Gemma Stafford on March 15, 2019 at 3:55 am

      Hi there Adriana,
      Yes, and a quick one to make to, win win! Than kyou for this kind review,
      Gemma 😉

  47. Dawn Robertson on March 14, 2019 at 8:44 am

    Is it possible to make this gluten free?

    • Gemma Stafford on March 15, 2019 at 3:24 am

      Hi Dawn,
      This has to be the question of the day! Yes, you can do this. Use a GF flour which has xanthan gum added and knead it to bring it together. We generally handle soda bread gently, so as not to over develop the gluten, but gf flours need to be worked a bit to get then to maintain the structure of the bread. Do try it, you can make a sample one too, easy to cut this recipe down to suit,
      Gemma 🙂

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