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There’s something so cozy about the aroma of fresh bread baking in your kitchen—especially when it’s an Irish soda bread that comes together in no time. With just a few simple ingredients, you can whip up a loaf that’s crunchy on the outside, tender on the inside, and perfect for serving with soup or slathering with butter. To give this timeless treat a bit of flair, try today’s recipe for a delightful honey-kissed version studded with plump raisins.
Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, cold
- 2 tablespoons honey (plus extra for drizzling)
- 1 cup raisins
Instructions
Begin by preheating your oven to 425°F (220°C). Lightly flour a baking sheet and set it aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Once everything is well combined, form a small well in the center and pour in the buttermilk and honey.
Use a wooden spoon or your fingertips to gently bring the dough together. Fold in the raisins, making sure they’re evenly distributed. Resist the urge to overwork the dough; a light touch helps keep the loaf tender. If the dough seems sticky, sprinkle in a little flour as you go, but be careful not to add too much.
Dust your work surface with flour, turn the dough out, and shape it into a round loaf about 2 inches thick. Place the loaf onto your prepared baking sheet and use a sharp knife to cut a deep cross into the top—this helps heat reach the center more evenly and is part of the bread’s signature look.
Bake for 15 minutes, then reduce the temperature to 400°F (200°C) and continue baking for an additional 20 to 25 minutes, or until the crust is and a tap on the bottom of the loaf sounds hollow. Remove from the oven and let it cool on a wire rack. For an extra touch of sweetness, drizzle a bit more honey over the loaf right before serving.
This honey-sweetened Irish soda bread is a treat for everyone, whether they’re craving a quick breakfast slice or a savory side for stew. The recipe itself is wonderfully flexible—feel free to swap the raisins for dried cranberries, or switch out a cup of all-purpose flour for whole wheat flour to boost the nutrition. Soda bread is naturally free of eggs and yeast, making it a fast yet satisfying bake. It’s especially handy when guests pop in unexpectedly. Just a few pantry staples, a little bake time, and you’ve got a warm loaf that tastes like home.
