Irish Soda Bread with Raisins
Enjoy this easy recipe for traditional Irish Soda Bread. This quick bread requires no kneading and tastes great on St. Patrick’s Day or any day of the year.
Servings: 12
Calories: 319kcal
Equipment
Ingredients
- 4 cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup Kerrygold butter cubed and softened
- 1 cup raisins
- 1 teaspoon caraway seeds optional
- 2 large eggs room temperature
- 1 ½ cups buttermilk
Instructions
- Preheat the oven to 350ºF (177ºC). Grease a 9-inch round pan or cast-iron skillet with butter and set aside.
- In a large mixing bowl, add flour, sugar, baking soda, baking powder and salt. Toss mixture with hands - this makes it light and airy.4 cups all-purpose flour, ½ cup granulated sugar, ¼ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon kosher salt
- Add softened butter to the flour mixture, still using hands, and blend until evenly distributed. Mixture will resemble coarse sand with some large clumps.½ cup Kerrygold butter
- Add raisins and caraway seeds, if using, and toss with hands.1 cup raisins, 1 teaspoon caraway seeds
- In a separate bowl or large measuring cup, beat the eggs with a fork.2 large eggs
- Add the buttermilk to the eggs and blend well.1 ½ cups buttermilk
- Pour the egg/buttermilk mixture into the dry flour mixture a little at a time. Blend well with a just until no dry spots remain. Do not over mix.
- At this point, the dough should be heavy but not soupy or overly wet. If it is, add a little flour, 1 tablespoon at a time. If it’s too dry, add a little buttermilk, 1 tablespoon at a time until dough comes together.
- Dump dough onto a clean, floured work surface such as a countertop or large cutting board.
- Dust your hands with flour and mold the dough into a round - doesn’t have to be perfect.
- Place dough into prepared pan and dust top lightly with flour.
- Using the wrong end of a fork, cut a deep cross into the top of the dough. This will prevent the bread from cracking while it bakes and gives it the traditional Irish Soda Bread look.
- Bake for 50 - 60 minutes or until golden brown. Place the pan on a wire rack to cool. Slice and serve warm with butter or marmalade.
Notes
- Bread can be made in a 9-inch round baking pan or a cast-iron skillet
- Store bread loosely covered with plastic wrap at room temperature for up to 4 days
- To freeze, slice bread, place in a single layer on a baking tray and place in freezer for at least 1 hour. Place frozen slices in a freezer-safe ziplock bag for up to 3 months. To defrost, leave at room temperature for 30 minutes or place in the microwave on 50% for 1 minute. Toast and serve
Nutrition
Calories: 319kcal | Carbohydrates: 51g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 299mg | Potassium: 201mg | Fiber: 2g | Sugar: 10g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg
