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Bread shaped like a shamrock on a grey dishtowel next to a small square bowl of dipping sauce on a plate.
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5 from 1 vote

St. Patrick's Day Shamrock Bread

Looking for a snack for St. Patricks Day? This St. Patrick's Day Shamrock Bread is so easy to make and so delicious! Perfect for a party, as a side for dinner or just as a delicious snack at home.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Course: Bread
Cuisine: American
Servings: 4
Calories: 497kcal


  • 3 cups bread flour
  • 2 ½ tsp instant yeast
  • 1 cup warm water
  • 2 tbsp brown sugar
  • 1 tsp salt
  • ¼ cup sunflower oil
  • 1-2 tbsp Italian seasoning
  • 1-2 tbsp coarse sea salt
  • 1 egg white


  • Pour warm water into the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle the yeast and ½ tsp brown sugar on top of the water. Stir it lightly with a spoon and allow to sit for a few minutes until the mixture is frothy and smells like yeast. (If that's not happening, start over with new yeast.)
  • With the mixer running on low speed, add the remaining brown sugar, salt, oil, and 3 cups of bread flour. Beat on low speed for 2 minutes as it all combines. The dough should be thick, yet soft and only slightly sticky. When it pulls away from the sides of the bowl it's ready to knead.
  • Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place in a greased bowl and turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 1-2 hours.
  • Once doubled in size, punch the dough down to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 10 equal pieces.
  • Heat oven to 350°F. Line your cookie sheet with cooking parchment paper, or lightly grease the cookie sheet.
  • If you want to add a little bit of Italian seasoning to your dough, now it's the time. Roll each ball of dough into a rope 12 inches long. Two of these ropes will be the shamrock stems, cut these both in half so you have 4 stems.
  • It's best to shape the shamrocks on the prepared cookie sheet. Pinch the ends of a rope together in the center of the rope to form two circles, form another rope in the same way, then pinch the two formed ropes together to make a shamrock shape (See picture below). Press on stem piece in the base of the shamrock shaped bread. Repeat this process to make a total of four shamrock breads.
  • Brush the shamrocks with egg white and sprinkle coarse sea salt and Italian seasoning on top of each shamrock.
  • Bake 15 - 20 minutes or until golden brown (Each oven is a little bit different so have an eye on your baked goods). Serve with cream cheese to dip or as a side dish for dinner!


Calories: 497kcal | Carbohydrates: 76g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 2346mg | Potassium: 154mg | Fiber: 3g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 0.04mg | Calcium: 43mg | Iron: 1mg