Irish bread or Irish soda bread, has been a Saint Paddy’s Day tradition in Patty’s family for decades. You could say it was their very tightly kept family recipe passed down from their 100% Irish, Nana.
So tightly kept that this isn’t even Nana’s exact recipe because she kept her cards close to the vest, which I can appreciate.
The Best Irish Soda Bread Recipe
This recipe is what Patty’s mom has been making for years, It’s a tad sweeter than your typical Irish soda bread. This is where I come in. Before I met Patty, I was never much of a fan of Irish bread. It can be dry, crumbly, and kinda bland. I think we all know what I’m talking about.
Patty changed everything I thought I knew about Irish soda bread. Served slightly warm, spread with room temp butter, it’s the most delicious Irish bread I’ve ever had. It’s not overly sweet, but sweet enough to make you forget about Irish bread ever being bland or tasteless. It’s the best Irish bread recipe ever.
How to Make Irish Bread in a Skillet
A skillet works best because it helps keep your Irish bread in perfect circular form. An 8-10 inch skillet works best, too large and your Irish bread will be too flat. Liberally grease the skillet with cooking spray, and place in the center. if it doesn’t reach the edges, that’s OK, it will as it bakes in the oven.
Bake at 375° F for 10 minutes, then at 350° F for 25-30 additional minutes. Don’t worry about cooling the oven down, simply turn down the heat and go drink some whiskey.
Irish bread is traditionally served with dinner, but it goes really well with an Irish Coffee or Jameson’s AFTER dinner too. My mom serves Irish bread with homemade honey whiskey butter. YUP, butter with real honey and a small splash of Irish Whiskey mixed in. UNREAL
I could skip everything else and just eat this on Saint Paddy’s Day. PS. Thank you, Patty for making this!Print
- 1 cup sugar
- 4 teaspoons baking powder
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 stick butter or shortening (room temp)
- 2 eggs, slightly beaten
- 1 cup raisins
- 1 1/4 cups milk
- Rum or Irish whiskey for soaking raisins
- Preheat oven to 375 °F.
- Soak raisins in a small bowl with a splash of rum or Irish whiskey, set aside. Mix together sugar, baking powder, flour and salt in a large bowl. Slice butter and work into dry ingredients with a spoon (do not melt butter). Add strained raisins and mix well. Mixture should crumbly.
- Make a hole in the center of the mixture and add eggs and milk. Stir with a butter knife until the mixture forms a ball and leaves the sides of the bowl.
- Toss onto a well-floured surface and with floured hands, knead slightly until soft ball is formed. Place in a greased 9-10 inch cast iron skillet. Make a cross on the top of the loaf and brush with milk or beaten egg for extra shininess. Sprinkle top with sugar and bake at 375 °F for 10 minutes, then at 350 °F for 25-30 additional minutes. It’s done when golden brown on the top and toothpick comes out clean.
- Serve warm with butter and a cold Guinness.
The dough can be divided into two equal loaves and alternatively baked on a greased baking sheet, baked the same way.