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Yummly User: "This was so fabulous! My friends call it cake-bre…" Read More
10Ingredients
2Hours
310Calories
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Description
With no yeast required and minimal kneading involved, Irish soda bread is a simple-to-make treat and delicious when fresh out of the oven. Just see if you can make this loaf last longer than a day! The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
10 SERVINGS
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Directions
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Directions
- Preheat the oven to 425°F. Flour a 9- or 10-inch cast-iron skillet, or line a baking sheet with parchment paper.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
- Using the coarse holes of a box grater or hand grater, grate the butter directly into the bowl of flour. Add the currants or raisins to the bowl. Gently mix with a rubber spatula to distribute butter pieces and dried fruit.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium440mg18% |
| Potassium160mg5% |
| Protein8g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A4% |
| Vitamin C6% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(20)
Luisa Carnathan 2 years ago
I made this recipe today and it turned up great. Everyone loved it. I will definitely make it again.
Xryrnpny 2 years ago
Added 1 1/2 cups of raisins and a cup of walnuts. The instructions did not look the same as the guided video but it still turn out great. Hubby likes it. Soft on the inside crunchy outside and sweet/salty taste. A huge looking scone (smile)
Mrs. Fulcher 3 years ago
I made this with craisins instead of currents. It was so good! I will definitely make this again and again. I went to Ireland a few years ago and have been in search of soda bread that tasted like that bread. I think this is it!
Gayle McGregor 3 years ago
Absolutely Delicious! Made it in my iron skillet & followed the recipe exactly. I wonder why it took me so long to finally make this great bread! I believe the key to this bread is to not overwork the dough. When you turn it out on the floured board, gently shape it & put in pan. The crumb is perfection! I did use a mix of all purpose flour & cake flour so it would not be a dense texture.
Happy St Patrick’s Day! This made my day!
Brent Craine 3 years ago
it turned out great and was very simple. i will make this recipe again. i substituted sour kraut for the raisins. amazing!
Tysinger 3 years ago
Yummly! My first ever Irish soda bread. (Only took me 50 years to get around to it!) Couldn’t be happier. (Ashamed to admit it but my oven was on the fritz so I actually cooked it in a cast iron skillet in my TOASTER OVEN and it survived beautifully. It amazes me how so many people can cook the same recipe and come out with such widely varied results. This ingredient list and directions seemed explicit enough to me. I wouldn’t change a thing unless it would be to make a larger loaf! Ha ha!
Louise Hack 3 years ago
Made it at the office for St Pat's day - everyone looovvvveeedd it. very light too
Haley Matter 3 years ago
Turned out great and everyone loved it with the Irish Stew! I decided to not use raisins.
Robert Kelly 4 years ago
It could just be me, but I thought it came out dry. I followed the recipe exactly. It tasted good, but definitely better with butter.
Small 4 years ago
I didn't put sugar in, but the bread was delicious ! The recipe was very easy and i'lll be making it again soon.
Rangan 4 years ago
Totally delicious - I work at Yummly, and after tasting it in the office, I had to make it at home. I subbed Craisins for the currants, and the whole family loved it.
Jo LeRoy 5 years ago
Yummy! I work at Yummly and fell in love with the recipe when the developer made it in the office, so I knew I had to try it myself for St. Patrick's Day! The bread is a little sweet (almost muffin-like?) and was perfect for dipping in beef stew. The bottom got a little overdone on mine -- I used a dark sheet pan with parchment paper. Might try using my silpat next time (or using a skillet like the recipe recommended!).