Yup, that’s right, My Blue Ribbon Authentic Irish Soda Bread! It is my most requested family bread. A super easy and authentic bread recipe that my family has enjoyed for generations! I have received numerous blue ribbons for this bread! You need to go no further for the best Irish Soda Bread recipe!
As my family is super proud of our heritage, the month of March brings on March Madness! Not just for basketball but for the celebration of Saint Patrick’s Day! This recipe for My Blue Ribbon Authentic Irish Soda Bread is a hit with my family and friends. I have tweaked my Grandma’s recipe as her description would be described as a fistful of flour and a dollop of butter. Not sure how she did it, but her bread was always perfect and a crowd pleaser! Over the years, I just watched how she made hers and created my own version! I am so proud to say, my bread has been a regular winner at many Irish Soda Bread Contests, yes there are actually contest for I guess everything!
My recipe for Irish Brown Bread has proven to be super popular with you all and a big hit on Pinterest! I have been making these breads for years! We usually make at least one of each every week! In fact, I made an My Blue Ribbon Authentic Irish Soda Bread this morning. I’m sending it down to my daughter in South Carolina! She is doing an internship and this will remind her of home. Soda bread is durable when mailed, I wrap it in plastic wrap and foil. They also freeze really well! My Mom always keeps a loaf in the freezer. One never knows when company may come over. During the Holidays and Saint Patrick’s Day, I cannot even begin to count how many I make for family and friends.
Here is the funny thing about family traditions! This is the key to my bread and this is how I have to do it! The photo above shows how my Grandma made her bread and that is exactly how I make my Authentic Irish Soda Bread.
How to Make My Blue Ribbon Authentic Irish Soda Bread:
- First, sift dry ingredients into a large bowl.
- Use impeccably clean hands to add the unsalted softened butter into the dry ingredients into a fine crumble.
- Next, make a well I make in the center of the dry ingredients. Don’t ask why, this is just how we do it! Trust me, make the well!
- Add the beaten egg, buttermilk, and sour cream! Use a wooden spoon, yup, has to be a wooden spoon to gently mix the ingredients.
- If needed add a wee bit more buttermilk and of course raisins.
- Use either a glass 9 inch round glass pie pan or a cast iron pan. I use my Granny Annie’s cast iron.
- Then make a cross with a knife through the bread! Why you ask? The cross wards off evil according to my Grandma! I just like to think its a blessing and looks pretty!
- To finish, sprinkle a dusting of flour on the uncooked bread before it goes into oven.
This is such a versatile bread! This is great as a breakfast bread with marmalade, butter, or straight up! Feel free to make this with Detox Lemon Ginger Green Tea or my Cleansing Cranberry Tea!! This is of course perfect with Guinness Beef Stew and Corned Beef and Cabbage! If you are having a Saint Patrick’s Day celebration, I recommend making some small loaves to give to your guests to bring home. Everyday tip: I buy aluminum small loaf pans to make the Irish Soda breads for my family and friends. As I said, these freeze well. In addition, I start making them early and freeze until ready to give as gifts!
I absolutely love this bread! It is super moist and doesn’t last a day in my house! It is one of those breads that I bring to my friends all the time. They are always asking me to make one for them!
Below is an instructional video to make My Blue Ribbon Irish Soda Bread! I hope you enjoy!
Pin this Irish Soda Bread to make any time here:
Blue Ribbon Irish Soda Bread
A family recipe that we make every week! This is a multiple blue ribbon baking contest winner, perfect for a breakfast bread. Great for any time of year. Of course, perfect for Saint Patrick’s Day with your Irish breakfast, corned beef, or Guinness stew!
- 4 cups + 1 teaspoon unbleached all-purpose flour (1 teaspoon for dusting top of loaf before baking)
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons unsalted butter, softened
- 1 large egg
- 1 - 1 1/2 cups low-fat buttermilk
- 1 cup low-fat sour cream
- 3 cups raisins
Preheat oven to 350 degrees. Spray a 9 inch Pyrex or cast iron pan with non-stick cooking spray and set aside.
In a large bowl, sift together all-purpose flour, sugar, salt, baking powder, and baking soda. Add softened unsalted butter. Blend with your hands until mixture is a coarse crumble and there are no large clumps of butter. Make a well in the center of the dry ingredients. Set bowl aside.
In a medium bowl, add the egg and gently whisk. Add in 1 cup of low-fat buttermilk and low-fat sour cream. Blend well.
Add the wet ingredients into the well of the dry ingredients. Use a wooden spoon to gently fold all ingredients. When almost completely blended, add raisins. Add a little more buttermilk if mixture seems too dry.
Place dough into the prepared pan. Make a cross in the dough. Sprinkle the 1 teaspoon of remaining flour over the top of dough. Bake on rack in center of oven for about 50 -60 minutes. Check if cake is done by putting a toothpick through the center of bread. Toothpick should come out clean. Depending on oven size, bread may need a few more minutes. If toothpick is not coming out clean, leave bread in oven for 5 minute intervals. Check for doneness after the additional 5 minutes. Toothpick should come out clean. Let the bread cool for about 10 minutes. Finish cooling on a wire cooling rack before slicing and serving.
Bread can be wrapped in plastic wrap. It never lasts beyond 2 days in my home. Also bread can be made ahead and frozen. Wrap tightly in plastic wrap and store in freezer bag. Defrost in the refrigerator.
- I make a well in the center of dry ingredients because that is how my Nana taught me.
- I use a wooden spoon to stir, again that is how my Nana taught me.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.
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