I originally published this Irish-American soda bread recipe in 2012. I’ve made it countless times since then, for St.Patty’s Day and at other times. Now in 2024, I decided to update the post. The recipe is now in printable format with weights for ingredients and I added a new buttermilk shortcut. Also, I’m into using what I have these days (in 2024), so I went with raisins already open in my pantry rather than buying or opening a new box of currants.
I’m no fan of green cupcakes or green beer. And the only green eggs I like are the Dr. Seuss kind – in a book. I prefer my corned beef without cabbage and though I love the tin that McCann’s oatmeal comes in, actually I don’t love the cereal.
All this has no impact on how much I love St Patrick’s Day. The holiday is sacred around our house; the Irish half of the family roots are proudly displayed and touted. I’m doing my part – by baking Irish American soda bread from a family recipe. I might even hoist a bottle of Harp or more than one), though not while I’m measuring the ingredients for a batch of Sister Mary’s Irish-American Soda Bread.
Cousin Pat must have gotten an A in penmanship (as we used to call it), as you can see. Do they still teach cursive script in elementary school? They should, so people can pass down special recipes like this one on lovely cards instead of emails.
This Irish-American soda bread is for our daughter, Eleanor. She carb loaded for the Rock ‘N Roll Half Marathon on St. Patrick’s Day soon after I originally published this post. And we’re about to see her next week as I edit the post.
Also, I think of my late mother-in-law whenever I make this bread. She would have gotten a kick out of her Jewish daughter-in-law using her niece’s recipe (from a nun) to make soda bread for the next generation.
Sister Mary’s Irish-American Soda Bread
Note: I adapted sister Mary’s original recipe by increasing the sugar from 1 tablespoon to 4, switching from raisins to currants, and using “Buttermilk Blend” instead of liquid buttermilk. Also, my favorite Irish guy doesn’t like caraway, so I halved the amount and include it only as an optional ingredient.
Tips for Making Irish-American Soda Bread
- The dry/wet formula for quick breads. This recipe follows the typical formula for quick breads. Add together the dry ingredients. Mix the liquid/wet ingredients together in a separate bowl. Then add the liquids/wet ingredients to the dry ones and bake!
- A buttermilk shortcut – freeze it. I no longer keep Buttermilk Blend powder in my refrigerator. Instead, I freeze buttermilk in ice cube trays and take out as much as I need whenever a recipe calls for buttermilk.
- Music makes this (and every recipe) easier to put together. In my original post, I recommended listening to Irish music as you make this. During that time, I enjoyed several Clancy Brothers and Tommy Makem albums, then the Chieftains album The Long Black Veil, with Van Morrison, Mick Jagger and others. As I remade the bread for the updated post, instead I listened to Tom Cole’S G-Strings program on WPFW. Any music that gets you humming or dancing as you cook/bake works. Just ask my friend Stephanie.
Irish-American Soda Bread
This family recipe makes the raisin/currant-studded version of soda bread that most Irish Americans are used to eating, particularly on St. Patrick's Day. It's a quick recipe that uses yogurt and buttermilk to create a nice version that cuts easily and tastes delicious.
Ingredients
- 4 cups AP flour 480 g/17 oz
- 1/4 cup granulated sugar 50 g/1 & 3/4 oz
- 1 teaspoon salt (preferably kosher) If using fine sea salt cut it to 3/4 teaspoon.
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 2 tablespoons caraway seeds (optional)
- 1 cup currants or raisins 142g/5 oz if currants, 149 g/5 & 1/4 oz if risins
- 1 cup buttermilk Can substitute 4 tablespoons of Buttermilk Blend powder/36 g/1 & 1/3 oz + 1 cup/227g/8 oz water
- 1 large egg, at room temperature
- 1 cup yogurt (Greek, regular or some combination) 227 g/8 oz
Instructions
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Turn on music, Irish or otherwise.
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Preheat oven to 375°F/190°C. Line a cookie sheet (preferably half-sheet pan size) with parchment or a silicone mat.
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Mix the dry ingredients (flour, salt, baking soda, baking powder, and sugar, plus Buttermilk Blend if using). I whisk them but you can mix with a fork if you prefer.
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Add the dried fruit (currants or raisins) and the caraway seeds if using, to the dry ingredients and mix again until the dried fruit is fully covered with flour and well dispersed.
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Mix the egg, buttermilk (or water if using Buttermilk Blend powder), and yogurt in a small bowl. I whisk, but you can use a fork if you prefer.
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Add the liquid mixture to the dry ingredients with dried fruit and caraway seeds if using, and stir until combined. the dough will be quite sticky at first but will get "shaggy" as bakers say, once the ingredients are well combined.
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On a clean, well floured counter or table (I use a Roulpat mat because it keeps my kitchen neater and is non-stick, but you don’t need one) and after dusting your hands with flour, shape the dough into 1 or 2 balls and knead the dough or “bounce” it in your hands until the outside of the ball becomes smooth. Don’t be afraid of the dough – go at it. And keep water and a towel handy because your hands will have dough on them when you’re done.
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Gently place the loaf or loaves on the cookie sheet. I’ve seen a note in another recipe that suggests cutting a cross in the top of the loaf to drive away demons and another recipe that simply calls the cut a deep “X”. I may not subscribe to the religious or demon-chasing rationales, but I do like to make the cut on top of the loaf.
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Bake for about 1 hour if you're making a single, large loaf or about 40 minutes if making 2 smaller loaves. 2 tests for doneness – if a knife inserted comes out clean or if the internal temperature (as measured by an instant read thermomenter) is about 200°F/95°C, the loaf is done.
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Cool on a wire rack until you can easily handle the loaf. Then slice and enjoy!
Happy St. Patrick’s Day!
Postscript – I originally called this bread simply “Irish soda bread.” But once I learned what traditional Irish soda bread is, I changed the name of the post and the bread to Irish-American soda bread, a more accurate name to be sure.
Susan | LunaCafe says
Looks wonderful! Love vintage hand-me-down recipes.
Michelle @ A Dish of Daily Life says
Family recipes passed down are the best! Your soda bread looks delicious!
Mary says
You need to make a little change in your recipe. You have ‘baking powder’ down twice. I guess the 1tsp is baking soda – hoping anyway. :))
Laura says
Mary, Many thanks for being so eagle-eyed. The first reference should have been to baking soda, not baking powder. Fixed now. Apologies.