Breads

Irish Soda Bread - 2026
​​Recipe courtesy of Ron Wozny

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INGREDIENTS
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp cold butter, cut small
  • 1½–1¾ cups buttermilk (add gradually)

PREPARATION
  • Preheat oven to 425°F. 
  • Mix dry ingredients, then cut in butter until slightly crumbly. 
  • Add buttermilk gradually, stirring just until dough comes together. It should be soft and slightly sticky, not wet.
  • Shape gently (no kneading) and form a low, wide disk, 1½–2 inches thick max.
  • Cut a deep cross in the loaf, about ½–1 inch deep.
  • Bake 25–30 minutes, until deep golden and hollow sounding.
  • Cool 15–20 minutes before slicing.
NOTES: 
  • The butter and sugar are intentional. They create a richer, more balanced flavor and that subtle buttery taste.
  • Dough feel matters most. Slightly sticky = right. Wet or sloppy = too much liquid.
  • Shape controls doneness. Keep it low and wide so the center bakes through.
  • Best fresh. Excellent the same day, even better toasted the next.

Ben made this for St. Patrick's Day 2026 to serve with our corned beef and cabbage. Came out great!