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–+ servings
a small irish soda bread on a white plate.
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4.82 from 54 votes

Mini Irish Soda Bread

This Mini Irish Soda Bread recipe yields one small loaf and is made without yeast. It’s tender, flavorful, and perfect for a few servings.
Prep Time15 minutes
Cook Time40 minutes
Cooling TIme10 minutes
Total Time1 hour 5 minutes
Course: Bread, Side Dish
Cuisine: Irish
Diet: Vegetarian
Keyword: irish soda bread, mini bread loaf, mini irish soda bread, small bread loaf, small loaf of bread, small loaf of irish soda bread, soda bread
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

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.
    Ingredients in Irish Soda Bread | One Dish Kitchen
  • 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.
    Making Irish Soda Bread | One Dish Kitchen
  • 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.
    Irish Soda Bread Dough | One Dish Kitchen
  • Score the Dough: Use a serrated knife to score the top of the dough in an "X" shape about 1 ½ inches deep.
    Making an "X" on Irish Soda Bread Dough | One Dish Kitchen
  • 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

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.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 0.5mg | Calcium: 47mg | Iron: 1.8mg

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