Recipes by Marcia Frost

Irish Soda Bread

The first time I made this Irish Soda Bread it was for St. Patrick's Day. Since then, I've made it without occasion as it's easy and delicious

The recipe is made with ingredients you usually have in the house. It doesn't require any yeast.

I made this Irish Soda Bread a bit healthier by substituting the usual sour cream for Greek non-fat yogurt. Not only is it a healthier option overall without the fat content, but it increases the protein in the bread!

I really love making bread in the crockpot because it doesn't burn and stays so moist. It also freezes well. (If you haven't tried my Crockpot Pumpkin Spice Latte Bread, you should.)


1 Egg
2 cups greek non-fat plain yogurt
1/4 cup butter, melted
1/2 cup light brown sugar, packed
3-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins


  • Spray a large crockpot (I use my 6 quart) with cooking spray.

  • Either by hand, or on a low setting of a hand mixer, mix egg, yogurt, butter and sugar.

  • In a separate bowl, combine flour, baking soda, and salt.

  • Blend yogurt mixture into dry ingredients.

  • Mix batter, adding in raisins.

  • Place dough on lightly floured flat surface.

  • Knead dough 10 times, or until smooth.

  • Shape bread into a ball and place in crockpot.

  • Using a sharp knife, cut an "X" in the top of the dough.

  • Cook bread on high for three hours, checking after two and a half to see if a toothpick in the center comes out clean.

  • When the Irish Soda Bread is done, shut off the crockpot and remove the lid.

  • Leave in the crockpot an additional 10 minutes before running a knife around the loaf to loosen.

  • Cool on wire rack at least an additional 10 minutes.

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