Mini Irish Soda Bread Recipe

With St. Patrick’s Day right around the corner, I thought it was the perfect time to share my mini Irish Soda Bread recipe. Designed as a small-batch recipe, it creates a 4-inch loaf that’s perfect for two people to enjoy. This makes it an excellent option for breakfast, snack, or as a side with your favorite Irish dinner.

This bread originated in the early 19th century in Ireland, this bread became a staple in many households. It required only a few simple ingredients: flour, salt, baking soda, and buttermilk. These ingredients were readily available which made it easy to bake without needing specialized ingredients or equipment.

Traditionally, Irish soda bread was baked as is over an open fire, in a cast-iron pot. This made it easy for rural families with limited resources. However, over the years, American-Irish variations included a few extra ingredients, and the addition of raisins or caraway seeds in the dough. But, the base of the recipe remains the same.

Although when you go to find a recipe for a standard loaf of bread, those recipes make enough to feed an entire family. However, this mini version captures the heart of Irish soda bread, in a more practical form for smaller households.

So whether you’re celebrating St. Patrick’s Day or simply craving the rustic charm of soda bread, this small loaf will bring the flavors of Ireland to your table. Best of all, it requires very little time or effort.

What Is Irish Soda Bread?

If you haven’t tasted Irish soda bread, it might be a little different than the bread that you are used to. Just like when you make No Yeast Bread Recipe, the texture (because it doesn’t contain yeast) is denser than the traditional, everyday bread that we are used to in the United States.

It is a type of quick bread that uses baking soda as a leavening agent instead of yeast. The combination of baking soda and acidic buttermilk creates carbon dioxide bubbles that help the dough rise while baking.

This method eliminates the need for proofing or rising times, which makes it a convenient bread recipe when you want to prepare it quickly. In fact, in Ireland, it’s prepared nearly daily.

At first look, you won’t be able to determine if it is a yeast bread or not. But the signature cross on top of Irish soda bread might give you a clue.

The signature cross cut in the top serves two purposes. It helps the loaf bake evenly by allowing heat to penetrate the thick dough. Also, it was traditionally believed to ward off evil spirits and protect the household. While this may sound like folklore, the practical effect of venting the bread ensures a consistent and even texture throughout. I don’t know about you, but I am not going to mess with Irish folklore.

Mini Irish Soda Bread Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 cup all-purpose flour
• 1 1/2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp. baking soda
• 1 TBSP. cold butter, unsalted
• 1 large egg yolk
• 1/2 cup buttermilk

Optional Ingredient:
1/4 cup raisins

INSTRUCTIONS

The step-by-step breakdown of the process is very easy. Here are the instructions on how to make this delicious and iconic bread recipe, in a smaller size. For the full size recipe see: Irish Soda Bread Recipe.

Start with the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, sugar, salt, and baking soda. These basic ingredients create the foundation of the bread. The sugar adds a touch of sweetness, while the baking soda works with the buttermilk to leaven the bread.

Cut in the Butter:
The cold butter is cut into small sections and then worked into the dry mixture. This step is essential because the butter adds richness to the bread while helping to create a tender texture. Use your fingers to blend the butter into the flour mixture until it resembles coarse breadcrumbs.

Optional Step:

Raisins:
If you like a slightly sweet bread, stir in 1/4 cup of raisins at this point. The raisins add bursts of sweetness and are a common addition to Irish soda bread. However, if you prefer a plain loaf, feel free to skip this step. (For bread that is intended to serve with lunch or dinner I typically skip this step).

Mix the Wet Ingredients:
In a small bowl, whisk together the egg yolk and buttermilk. The buttermilk provides the acidity needed to activate the baking soda. The egg yolk adds richness and helps bind the dough.

Combine the Wet and Dry Mixtures:
Pour the buttermilk mixture into the bowl with the dry ingredients. Use a fork to stir the mixture until just combined. The dough will be sticky, but resist the urge to over mix, as this can make the bread tough.

Knead and Shape the Dough:
Turn the dough out onto a clean, floured surface. Knead it gently a few times, just until it comes together. If the dough is too sticky, sprinkle a little more flour, but avoid adding too much. Shape the dough into a 4-inch round loaf.

Cut the Cross:
Place the loaf on a parchment-lined baking sheet. Use a sharp knife to cut a deep cross into the top. This step not only honors Irish tradition, but also helps the loaf bake evenly.

Bake:
Bake the bread in a preheated 425°F oven for 35 to 40 minutes. The loaf is ready when it’s golden brown, and the bottom sounds hollow when tapped.

Tips for Success

• Use Cold Butter: Cold butter is key to achieving the right texture. It should remain in solid crumbs until it bakes, creating pockets of richness throughout the bread.
• Don’t Overwork the Dough: Kneading the dough too much can lead to a dense loaf. Work it just enough to bring it together.
• Check for Doneness: Tap the bottom of the loaf to ensure it sounds hollow before removing it from the oven. This is a classic way to check if soda bread is baked through.

Serving and Storing Mini Irish Soda Bread

This mini loaf is best when you eat it warm, either plain or with butter and jam. It’s also an excellent accompaniment to soups, stews, or even corned beef and cabbage for a traditional Irish meal.

To store, let the loaf cool completely before wrapping it in plastic wrap or placing it in an airtight container. It will stay fresh for up to two days at room temperature or in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic and foil, and freeze it for up to one month. To reheat, simply thaw and warm it in a 350°F oven for a few minutes.

This Mini Irish Soda Bread recipe is the perfect size for couples or individuals who love fresh, homemade bread. Best of all you can make it in a fraction of the time that it takes to make a traditional loaf.

Whether you make it to celebrate St. Patrick’s Day or enjoy it with your favorite comfort food meal, it’s sure to become a favorite in your kitchen. It’s a recipe that you will want to make several times throughout the year.

Enjoy! Mary

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