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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 or Colcannon or enjoy it with your morning tea or coffee topped with a dollop of homemade 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.
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Ingredients And Substitutions
See the recipe box below for ingredient amounts and full recipe instructions. 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 and balances the other ingredients.
- 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, while the cold butter creates a tender crumb. 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, or use up leftover raisins in 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 a small batch of Chicken Nuggets.
Recipe Variations
Looking to mix things up? Here are some tasty soda bread variations:
- Fruit-Filled Soda Bread: Add raisins, currants, or your favorite dried fruit for a touch of sweetness.
- Herb-Infused Soda Bread: Mix in chopped fresh herbs like rosemary or thyme for a fragrant, savory loaf.
- Seed-Topped Soda Bread: Sprinkle sesame seeds, pumpkin seeds, or sunflower seeds on top before baking for added texture and flavor.
- Cheesy Soda Bread: Fold shredded cheese, such as cheddar or Parmesan, into the dough for a savory twist.
How To Make Irish Soda Bread
These step-by-step 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.
You can leave them out or replace them with other dried fruits like cranberries or chopped apricots, or even omit them for a plain loaf.
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:
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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 substituted rosemary for raisins. Great flavor. Outside was brown and tough after 15 minutes. Took it out of 425 degree oven and to my surprise, the inside was already done. It was still edible. What did I do wrong? Will it help to lower the temp? Really would like to get it to work, it’s reaฤบly good!
Swapping rosemary for raisins sounds like a tasty twist! It seems your oven might be running hotter than it indicates. Try lowering the temperature next time. This should help achieve a more even cooking without over-browning the outside.
I donโt like raisins can I omit completely or include other dried fruits.
Absolutely, you can easily leave the raisins out if they’re not to your taste. This Irish soda bread recipe is super flexible! You can also swap in other dried fruits like dried cranberries or chopped apricots to give it your own twist.
The Irish Soda Bread was delicious with the baked fish and salad. My guests loved it!
Wonderful! I’m so happy everyone enjoyed it all.
At what temperature should the oven be?
Heat the oven to 425 F (220 C) – Step 1 in the recipe box.
how would I adjust the cooking time for muffin size servings?
We have not adapted this recipe to make muffins.
Good morning! I am so happy I found you and use your recipes all the time!
For this soda brad, would it be alright to substitute plain Greek yogurt for the buttermilk?
Thank you,
Catherine
Hi Catherine, I have not tested this recipe with Greek yogurt as a substitute for buttermilk.
Just tried this tonight, literally the first time I’ve ever made bread myself. I did have to add more flour as it was very wet, and the crust is pretty hard. Added just about 2 T caraway seeds because I’m craving that flavor. The warm bread is so delicious with butter and dipped into soup broth!
Thanks for this!
I’m so happy you enjoyed the bread, Julie. Thank you for your feedback.
I found it wet also, probably because her flour measurement is off. 1 cup of flour is about 128 grams, not 140 as listed in the metric. Digging into the flour ( a no no) will increase the amount. Iโve made it several times and it is good. I add additional raisins and I love it with chocolate chips.
A very nice mini loaf. Just another great recipe. I do add additional raisins and brush the top with beaten egg yolk and water. My concern is that 1 cup of flour (measured correctly) is not 140 grams. Itโs about 128 grams. With the 1 cup of flour the dough is sticky so additional flour is needed on the hands. I think the metric amount needs to be tweaked. Thanks for a good recipe.
I was looking at your Irish Soda Bread and it says you can use or leave out the Caraway Seeds. I would like to use them, but the recipe doesn’t show an amount that would be required. Thank you.
Hi Raymond, I don’t usually use caraway seeds but if you’d like to add them I would suggest using about 1/2 teaspoon which should give a subtle caraway flavor. Of course, feel free to add a bit more if you’d like a stronger flavor.
Thank you for taking time to answer my question.
Joanie,
Iโm just discovering your site and recipes. What you do is beautiful and well done. I feel like Iโve just discovered a precious and perfect gold mine. Also, your logo is the BEST!
Blessings on your continued success.
Vicki Shellenberger