How should I store leftover soda bread?

Refrigerate leftover soda bread as directed on the package after it has fully cooled․ Placing the soda bread on a wire rack to cool will help prevent moisture from soaking into the bottom of the loaf rather than evaporating‚ which can affect the texture of the soda bread after refrigeration․ Soda bread may have a drier texture than when it was baked․ Keep the loaf or slices together to facilitate toasting or serving․

How do I reheat soda bread?

Toast thawed soda bread to warm it․ Refer to other frozen bread products for tips on toasting․ Toasting will help warm the inside and crisp the outside of sliced soda bread․ Watch the bread carefully when toasting․ Thinner slices of soda bread will require less time than thicker slices to brown․ Add toppings like butter‚ honey‚ or jam after toasting soda bread to ensure even browning․

Can I double this soda bread recipe?

Yes‚ recipe ingredients can be doubled‚ but they should be divided into separate loaves instead of crowding a single 10-inch skillet․ The recipe yields one loaf in a 10-inch skillet․ Loaves should be slashed with an X and tapped to test for doneness․ Ingredients‚ including butter‚ buttermilk‚ and egg‚ should be kept chilled and used in batches to make multiple loaves․

What can replace buttermilk in soda bread?

Low-fat plain kefir can be used in place of cold low-fat buttermilk in this recipe․ Kefir‚ just like buttermilk‚ is a listed ingredient that reacts with baking soda to leaven the bread․ Other liquids should not be used in place of kefir․ Beat kefir and a cold egg in a measuring cup and mix into the flour mixture․

Why is my soda bread tough?

Soda bread can be tough if overmixed․ The dough should look like crumbs when the buttermilk and egg mixture is added and stirred․ Be careful not to add too much flour to keep the dough from sticking to your hands or work surface as you shape it․ Form the dough into a round loaf just enough to form a loaf; score and bake․

Irish Soda Bread: Soft Biscuit-Like Quick Bread

By Lucas MorganOct 15, 2026

Prep

10 min

Cook

55 min

Total

65 min

Servings

Level

Easy

Jump to recipe

To make a bread product available‚ bake Irish soda bread according to your choice of recipe anytime‌ you need bread․ Save baked Irish soda bread‌ for later consumption․ A five-minute‌ dough that requires no kneading or other preparation․ Baked Irish soda bread has a tender‚ mildly sweet taste‌ similar to biscuits․

Irish Soda Bread: Soft Biscuit-Like Quick Bread

The main ingredients for biscuit dough are all-purpose flour‚ sugar‚ salt‚ baking soda‚ cold butter‚ cold‌ low-fat buttermilk‚ and a cold egg․ Dried fruit‚‌ such as raisins and cranberries‚ can be included․ Flour and butter are combined to‌ form crumbs‚ similar to the texture of scones․ Buttermilk reacts with‌ baking soda in the dough․ Kefir can be used in‌ place of buttermilk․ Ingredients should be‌ combined lightly with the dough․

Expect a sticky‚ shaped‌ loaf rather than a kneaded dough ball․ Use a little flour on your hands‌ and work surface to help handle the dough․ The deep crosswise cut helps produce‌ a crusty loaf․ Allow ample baking time‌ for a hollow loaf when tapped․ The most common problem with this recipe is a tough‌ loaf resulting from overhandling and overmixing․ Handle the dough‌ as little as possible to shape it into a round loaf․

Slice‌ and eat with Irish butter and honey or jam․ Other ideas for eating sweet bread include serving it with‌ coffee or tea․ Allow sweet bread to cool on a wire rack to avoid‌ soggy bottoms caused by trapped heat․ Refrigerate‌ leftover slices of sweet bread․ Thaw and toast‌ frozen slices before consuming․

Why you'll love this recipe

The five-minute dough can be made the same day it is baked because‌ it contains baking soda‚ not yeast‚ and doesn't require a rising period․
Cold butter‚ buttermilk‚ and eggs are used without any preparation to make this recipe․ You can make it at the last minute․
A 10-inch cast-iron skillet can be used to bake the bread after preparation‚ using only two pieces of equipment for the make-ahead method: the skillet and a wire rack․
Slices may be frozen on the day they are baked and cooled to use for breakfast and tea snacks at a later time․
Leftover bread can be stored in the refrigerator following the recipe․ Toasted slices of bread are a good way to serve older leftover bread stored in the refrigerator․
Optional dried raisins and cranberries enable you to use a single batch of dough for several purposes without changing the dough recipe or having to use another bread recipe․

Instructions

Preheat the oven to 375°F. Generously grease a 10-inch cast-iron skillet with 1/2 Tbsp butter.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.

Cut the butter into small pieces and work it into the flour with your fingers until crumbs form. Stir in the raisins, breaking up any clumps, and make a well in the center.

In a large measuring cup, whisk together the buttermilk and egg, then add the mixture to the flour mixture.

Use a wooden spoon to mix just until lightly moistened and the dough barely starts to come together.

Transfer the dough to a floured surface and use floured hands to shape it just until it forms a round, shaggy loaf. If it is too sticky to handle, dust lightly with flour.

Transfer the dough to the buttered pan and use a knife to score the top with a large, deep X.

Bake in the center of the preheated oven at 375°F for 50 to 55 minutes, until the bread sounds hollow when tapped.

Transfer the bread to a wire rack to cool.

FAQ

Yes‚ soda bread freezes well if frozen on the day it was baked and cooled to room temperature․ The reference notes that toasted soda bread tastes good after thawing․ It's more cumbersome to freeze an entire loaf of soda bread than individual slices if you don't plan to eat the whole loaf․ To make it easier to serve individual slices later‚ slice the cooled loaf before freezing․

1 / 5

Snacks & Appetizers Bread Vegetarian American Holiday Baking