Gemma makes Irish Soda Bread in Irish (w/Subtitles)
Gemma makes Irish Soda Bread in IRISH (w/Subtitles) is a easy Irish recipe that serves 6. 200 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $3.62 total, $0.60 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted)
- 1 teaspoon Salt (fine sea salt preferred)
- 1 teaspoon Baking Soda (fresh for best leavening)
- 1/2 cup Unsalted Butter (Kerrygold Irish butter, cold but not rock‑solid, cut into cubes)
- 1 Large Egg (room temperature)
- 1 3/4 cups Buttermilk (plus 2 tbsp reserved for glaze; if unavailable, make by adding 1 tbsp lemon juice or white vinegar to 1 3/4 cups milk and let sit 5 minutes)
- 2 tablespoons Buttermilk (reserved for glaze)
Instructions
Preheat Oven
Preheat the oven to 425°F (210°C).
Time: PT10M
Temperature: 425°F
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, and baking soda until evenly distributed.
Time: PT3M
Rub Butter Into Flour
Add the cold butter cubes to the dry mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
Time: PT4M
Whisk Wet Ingredients
In a small jug, whisk together the egg and 1 ¾ cups buttermilk until smooth.
Time: PT2M
Combine Wet and Dry
Make a well in the center of the flour‑butter mixture and pour in the wet ingredients. Using an open hand, gently bring the dough together until it forms a rough ball.
Time: PT3M
Shape the Loaf
Turn the dough onto a lightly floured work surface. Pat it into an 8‑inch (20 cm) square, then fold the edges toward the center to form a round loaf about 8 × 8 inches.
Time: PT3M
Transfer to Baking Sheet
Place the shaped loaf onto a baking sheet dusted with flour.
Time: PT1M
Score and Bless
Using a sharp knife, cut a deep cross into the top of the loaf (the traditional Irish blessing). Then, using the tip of the knife, make a small hole near each corner to “release the fairies.”
Time: PT2M
Glaze with Buttermilk
Brush the top of the loaf with the reserved 2 Tbsp buttermilk for a glossy crust.
Time: PT1M
Bake – First Stage
Place the loaf in the preheated oven and bake for 15 minutes at 425°F (210°C).
Time: PT15M
Temperature: 425°F
Bake – Second Stage
Reduce the oven temperature to 400°F (200°C) and continue baking for an additional 30 minutes, or until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
Time: PT30M
Temperature: 400°F
Cool
Remove the bread from the oven and let it cool completely on a rack before slicing.
Time: PT15M
Serve
Serve slices with Irish butter and jam, or alongside soup.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains egg
Allergens: Gluten, Egg, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 1 cup less)
- Instead of Salt: Kosher Salt (use 1½ tsp)
- Instead of Baking Soda: Baking Powder (use 2 tsp, reduce salt)
- Instead of Unsalted Butter: European‑style butter, Margarine (use 1/2 cup)
- Instead of Large Egg: Egg substitute (¼ cup)
- Instead of Buttermilk: Milk + lemon juice, Yogurt thinned with water
- Instead of Buttermilk: Milk + lemon juice
Equipment Needed
- Large Mixing Bowl
- Small Jug or Measuring Cup
- Whisk
- Measuring Cups and Spoons
- Pastry Brush
- Baking Sheet
- Parchment Paper (optional) (optional)
- Sharp Knife
- Cooling Rack
- Oven Mitts
- Oven
Critical Steps — Do Not Skip
- Rubbing cold butter into the flour until crumbly
- Not over‑mixing the dough
- Scoring the cross and making corner holes
- Glazing with buttermilk before baking
- Baking at two temperatures for proper crust and interior
Chef Tips from the Video
- Use authentic Kerrygold butter for the richest flavor.
- If you don’t have buttermilk, make a quick version by adding 1 Tbsp lemon juice to 1 cup milk; let sit 5 minutes.
- For a sweeter version, add 1‑2 Tbsp honey to the wet ingredients.
Troubleshooting
Bread is dense and does not rise.
Make sure the baking soda is fresh and the buttermilk is acidic; also avoid over‑mixing the dough.
Crust is too pale.
Brush with a little extra buttermilk before the final bake and ensure the oven is fully preheated.
Dough is too sticky.
Add a tablespoon of flour at a time until the dough holds together without being overly dry.
Storage
Refrigerator: Wrap tightly in foil or a plastic bag; lasts up to 3 days.
Freezer: Wrap in freezer‑safe wrap and foil; freeze up to 2 months. Thaw at room temperature before reheating.
Room temperature: Best eaten the same day; can sit uncovered for up to 1 day.
Make-Ahead Tips
- The loaf can be baked a day ahead; reheat in a 350°F oven for 10 minutes to refresh the crust.
- Freeze the baked loaf and toast slices directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Irish soda bread in Irish cuisine?
Irish soda bread originated in the 19th century when baking soda became widely available, offering a quick leavening method for a country that often lacked yeast. It was a staple for poor families because it required only flour, salt, baking soda, and buttermilk—ingredients that were pantry basics in rural Ireland.
What are the traditional regional variations of Irish soda bread within Ireland?
In the north, the bread is often made with whole‑meal flour and a larger cross, while in the south, softer white flour is preferred and the cross may be shallower. Some regions add raisins or caraway seeds for a sweet or aromatic twist.
How is Irish soda bread traditionally served in Ireland?
It is commonly sliced and spread with Irish butter and jam, or served alongside soups and stews. In many Irish households, a fresh slice is part of a simple breakfast or tea time snack.
What occasions or celebrations is Irish soda bread traditionally associated with in Irish culture?
Soda bread is a staple for St. Patrick’s Day, family gatherings, and rural harvest celebrations. The cross scored on top is a blessing for the household, and the bread is often shared with guests as a sign of hospitality.
What makes Irish soda bread special or unique in Irish cuisine?
Its simplicity—no yeast, no long proofing—reflects Ireland’s historic reliance on pantry staples. The use of buttermilk and baking soda creates a tender crumb and a crisp crust that is distinct from yeasted breads.
How does Irish soda bread fit into the broader Irish culinary tradition?
It exemplifies the Irish emphasis on hearty, comforting foods made from humble ingredients. Soda bread often accompanies other Irish staples like colcannon, stew, and smoked salmon, completing a traditional Irish meal.
What are the most common mistakes to avoid when making Irish soda bread?
Common errors include over‑mixing the dough, using old baking soda, and not scoring the cross deep enough. Over‑mixing creates a tough crumb, while stale soda won’t produce the needed rise.
Why does this Irish soda bread recipe use buttermilk instead of regular milk?
Buttermilk provides the acidity needed to react with baking soda, creating carbon dioxide that leavens the bread quickly. Regular milk lacks this acidity, so the bread would be denser and flatter.
Can I make Irish soda bread ahead of time and how should I store it?
Yes, bake the loaf a day ahead and store it wrapped in foil at room temperature for up to 24 hours. For longer storage, refrigerate (up to 3 days) or freeze (up to 2 months) and reheat before serving.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
The YouTube channel Bigger Bolder Baking with Gemma Stafford specializes in approachable, bold‑flavored home baking recipes, ranging from quick breads to elaborate desserts, often with a focus on technique and fun twists like language‑themed episodes.
How does the YouTube channel Bigger Bolder Baking with Gemma Stafford's approach to Irish cooking differ from other Irish cooking channels?
Gemma blends traditional Irish recipes with her bold, modern baking style, adding clear step‑by‑step instructions, cultural anecdotes, and occasional language translations, whereas many Irish cooking channels focus solely on classic methods without the playful, educational flair.
Last updated: September 6, 2026
