Irish Soda Bread for Breadmaker

This is Irish soda bread reimagined for the bread machine era. Traditional soda bread skips yeast entirely and rises only on baking soda, but this version uses both yeast and soda for a softer, taller loaf that bakes hands-free in your machine.

The flavor signatures are still there: powdered buttermilk for that classic Irish tang, plump raisins for sweet pockets, and whole caraway seeds for the unmistakable savory note that sets soda bread apart from a sweet raisin loaf.

The recipe scales for three machine sizes: small (1 lb), medium (1½ lb), and large (2 lb). Match it to your machine’s capacity or you’ll get a flat, dense loaf or one that overflows the pan.

Add raisins after the first kneading. Drop them in too early and the dough hook chops them into gritty bits. Wait too long and they don’t distribute evenly. Most machines beep to signal the add-in moment.

Pro Tips

• Powdered buttermilk is what makes this work in a bread machine. Liquid buttermilk would mess up the water ratio and curdle during the long warm rise.
• Plump dry raisins by soaking them in warm water for 10 minutes, then drain. They stay juicy after baking instead of turning into hard pebbles.
• Use the basic or white bread setting. The whole-grain cycle takes too long and overproofs the soda.
• For a more rustic, traditional crumb, use the dough cycle and finish in a regular oven at 400°F (200°C) for 30 minutes.

Variations

• Swap raisins for currants or chopped dates for a different sweet-fruit profile.
• Add the zest of a lemon or orange for a brighter, more aromatic loaf.
• Skip the raisins and add 2 tablespoons of molasses for a darker, more savory bread that pairs beautifully with corned beef.