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This Mini Irish Soda Bread recipe yields a small loaf made without yeast, perfect for a few servings. With a tender crumb, golden crust, and subtle hint of sweetness, it’s a scaled-down version of traditional Irish soda bread.
Serve this small loaf of Irish Soda Bread with a bowl of Irish stew for one or colcannon for one or enjoy it with your morning tea or coffee topped with a dollop of homemade refrigerator jam.
Why You’ll Love This Recipe
- No Yeast Needed: Simple to make with easy-to-follow instructions.
- Quick to Prepare: Enjoy fresh bread without hours of prep.
- Versatile: Pairs well with soups, stews, or just a spread of butter.
- Customizable: Add currants, caraway seeds, or adjust the sweetness to your liking.
- Traditional Touch: Brings a taste of Irish heritage to your table.
Irish Soda Bread holds a special place in my heart because it’s simple, comforting, and deeply rooted in tradition.
This mini version has everything I love— a crisp crust, a tender, slightly dense crumb, and just the right balance of flavor. There’s no yeast, no waiting—just mix, shape, and bake.
The buttermilk adds a slight tang, and if you add raisins, they bring a touch of sweetness. I love how this bread feels rustic and homey, perfect alongside a bowl of soup or simply spread with butter and jam. It’s a reminder that some of the best recipes come from the simplest ingredients, and that baking doesn’t have to be complicated to be truly rewarding.
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Ingredients
If you have any ingredients leftover from this small Irish soda bread recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: This is the base of the bread, providing the ideal balance of softness and structure. If needed, you can substitute with a gluten-free all-purpose flour blend.
- Granulated Sugar: Adds a touch of sweetness to the bread. For a less sweet loaf, reduce or omit the sugar.
- Salt: Enhances the flavor of the bread.
- Baking Soda: Works with the acidity of buttermilk to help the bread rise. Be sure your baking soda is fresh for the best results.
- Cold Salted Butter: Adds moisture and richness. If using unsalted butter, add a pinch of salt.
- Raisins, Currants, or Caraway Seeds (Optional): Raisins or currants add a sweet, chewy element, while caraway seeds provide a slightly spicy flavor. Leave these out if you prefer. Extra raisins can be added to Hermit Cookies, Oatmeal Raisin Cookies or Cream Scones.
- Egg Yolk: Contributes richness and gives the bread a golden color. Save the leftover egg white for egg white recipes like Meringues or a Mini Texas Sheet Cake.
- Buttermilk: Essential for its acidity, which reacts with baking soda to help the bread rise. No buttermilk? Mix ½ cup (112 milliliters) of milk with 1 tablespoon of lemon juice or white vinegar, and let it sit for 10 minutes. Leftover buttermilk can be used in recipes like Buttermilk Pie, Butter Swim Biscuits, or Chicken Nuggets.
Recipe Variations
Try these tasty soda bread variations:
- Fruit-Filled: Add raisins, currants, or your favorite dried fruit.
- Herb-Infused: Mix in chopped fresh herbs like rosemary or thyme.
- Seed-Topped: Sprinkle sesame seeds, pumpkin seeds, or sunflower seeds on top before baking for added texture and flavor.
- Cheesy Bread: Fold shredded cheese, such as cheddar or Parmesan, into the dough.
How To Make Irish Soda Bread
These photos and instructions help you visualize how to make a small loaf of Irish Soda Bread. See the recipe box below for ingredient amounts and full recipe instructions.
- Combine Dry Ingredients: In a large bowl, mix the all-purpose flour, granulated sugar, salt, and baking soda. This step ensures the dry ingredients are evenly blended for a well-risen, flavorful bread.
- Incorporate Butter: Cut the cold salted butter into the flour mixture until it resembles coarse crumbs. This step is key to creating a tender texture. If using raisins, stir them in after the butter is incorporated.
- Mix Egg Yolk and Buttermilk: In a small bowl, whisk together the egg yolk and buttermilk. This mixture adds richness and moisture to the bread. Pour it into the dry ingredients once combined.
- Form the Dough: Gently mix the wet and dry ingredients until just combined. Turn the dough onto a lightly floured surface and knead briefly to bring it together. Shape the dough into a small, round loaf. Avoid over-kneading to keep the bread tender.
- Score the Dough: Place the loaf onto a baking sheet. Use a sharp knife to score a ½-inch-deep “X” across the top. This helps the bread bake evenly and gives it a traditional look.
- Bake: Bake in a preheated oven for about 40 minutes. The bread is ready when it’s golden brown and sounds hollow when tapped on the bottom.
Expert Tips
- Mix Thoroughly: Make sure the dry ingredients are well mixed before adding the buttermilk for even flavor and texture.
- Handle Gently: Avoid overworking the dough—it should look shaggy, not smooth. Minimal handling keeps the bread tender.
- Score the Top: Cut a deep “X” on top of the dough. This traditional step ensures even baking by allowing heat to reach the center.
- Check Early: Ovens can vary, so start checking the bread a few minutes before the baking time is up.
Serving Suggestions
Here are a few ways to enjoy your Mini Irish Soda Bread:
- With Soup: Pair it with a bowl of Tomato Soup or Chicken Stew for a hearty meal.
- Breakfast Toast: Toast slices and add butter and jam or make Avocado Toast with sliced avocado and tomatoes.
- Cheese Plate: Serve alongside your favorite cheeses for a simple snack.
- Sandwich Base: Use it as the bread for a Reuben sandwich.
- With Tea: Enjoy a slice with a warm cup of tea for a relaxing afternoon treat.
Frequently Asked Questions
Irish Soda Bread is a traditional Irish quick bread made without yeast. It relies on baking soda and buttermilk for leavening, creating a tender and flavorful loaf.
Yes, you can substitute buttermilk by mixing ½ cup of milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes before using.
Yes, wrap the loaf tightly in plastic wrap and store it in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Store leftover bread in an airtight container or wrap it in foil and keep it at room temperature for up to 2 days.
Yes, you can double the ingredients, but the baking time may need to be adjusted. Keep an eye on the bread and check for doneness with a tap on the bottom—it should sound hollow.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Irish soda bread recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Single Serving Comfort Food Recipes
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Mini Irish Soda Bread
Equipment
Ingredients
- 1 cup all purpose flour
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon cold salted butter
- ¼ cup raisins
- 1 large egg yolk
- ½ cup buttermilk
Instructions
- Preheat the Oven: Heat your oven to 425°F (220°C).
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking soda.
- Incorporate Butter: Cut the butter into small pieces. Use your fingers or a fork to work it into the flour mixture until it looks like coarse crumbs. Stir in the raisins.
- Combine Wet Ingredients: In a small bowl, whisk the egg yolk and buttermilk together. Pour the mixture into the dry ingredients and stir with a spoon until just combined.
- Form the Dough: Transfer the dough to a lightly floured surface. Knead gently and shape it into a 4-inch circle. If the dough is too sticky, add a little more flour. Avoid over-kneading to keep the bread tender.
- Score the Dough: Use a serrated knife to score the top of the dough in an "X" shape about 1 ½ inches deep.
- Bake: Place the dough on a baking sheet and bake for 35-40 minutes, or until the bread is golden brown. If the top browns too quickly, cover it with a sheet of aluminum foil.
- Serve: Let the bread cool slightly, then serve warm or at room temperature.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I wanted to make a soda bread for St. Patrick’s day, but didn’t want to commit to a whole loaf, and this was PERFECT! So tasty and subtly sweet- perfect lathered with butter and paired with a cup of tea in the morning. It was also so easy and delicious with cranberries and orange zest in it. I can’t stop making this!