IRISH SODA BREAD

CHRISTINE REARDON

By
@IRUNSOICANBAKE

Well March is upon us which means it's Irish Soda Bread time! I've made many soda breads over the years...this recipe is the one I love most. And clean up is a snap since the preparation only involves two bowls and a wooden spoon. I don't even bother with a whisk. This bread will stay moist for up to 4 days but it never is around that long at my house. The flavor is intensified when lightly toasted and enjoyed with gobs of butter, a cup of tea; or, when the mood dictates, a glass of wine. Enjoy!


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Rating:

Comments:

Serves:

8-10

Prep:

10 Min

Cook:

45 Min

Ingredients

WHISK TOGETHER IN A LARGE BOWL:

1 2/3 c
flour
5 Tbsp
sugar
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt

STIR IN:

1 c
raisins
2 tsp
caraway seeds

WHISK TOGETHER IN ANOTHER BOWL:

1 large
egg
1 c
buttermilk
1/2 stick
warm melted butter (unsalted preferred)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 inch (6 cup) loaf pan. Add the buttermilk mixture to the flour mixture and stir just until the ingredients are moistened. The batter will be stiff but sticky. Scrape the batter into the loaf pan and spread evenly. Use a sharp knife to slash a large X on top of the batter. Bake until golden brown and a toothpick comes out clean, about 40-50 minutes. Let cool in the loaf pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

About this Recipe

Course/Dish: Sweet Breads
Collection: St. Patrick's Day