Irish soda bread can dry out quickly, so it’s best to store this bread in an airtight container for around 2-3 days. If you ...

Preheat oven to 425°F. Whisk flour, baking soda, and salt in a large bowl. Stir in raisins, if using. Slowly stir in buttermilk, mixing just until the dough forms a rough ball.

Irish soda bread is a dense, hearty quick bread that’s traditionally formed into a large, round loaf. The outside is crusty, and the inside is soft. The addition of buttermilk adds a slight ...

Irish soda bread is a reliable “anytime-food,” but it’s especially apt for celebrating St. Patrick’s Day. This hearty loaf can be a real boon to a packed schedule, ...

Some of them like the bread in its purest form, while others, including O'Reilly, prefer to spread some Kerrygold Irish butter on top. No one else in the family has made the recipe with O'Reilly.

12 ounces all-purpose flour. ¾ teaspoon salt. ¾ teaspoon baking soda. 10 ounces buttermilk. 2 ounces raisins (optional) 1. Put the Dutch oven inside the oven and preheat to 425°F.

If baking bread intimidates you — the thought of all that kneading and rising — give Irish soda bread a try. IE 11 is not supported. For an optimal experience visit our site on another browser.

Appearance-wise, Irish soda bread is known for its round loaf, which is complete with a cross on top. The cross is a cool design that also serves the purpose of helping the loaf bake evenly.

Preheat the oven to 350°F. In a medium bowl, whisk the all-purpose flour with the whole wheat flour, rolled oats, baking powder, sugar, salt, and baking soda.