Irish Soda Bread

As the name suggests, Irish soda bread is a traditional bread originating in Ireland in the 1800s. It is a fairly dense bread, and if you have never tried it, think of it as a cross between a scone or tea biscuit and a muffin, though it is not very sweet, which makes it a satisfying addition to any meal or breakfast. There are many variations on the traditional recipe, and some bakers add raisins, caraway seeds and even whiskey.

I've tried a few variations of Irish soda bread in the past, and this is my version of a traditional recipe. I decided not to use raisins as they make for a sweeter bread (though the bread is very tasty with raisins), and you can omit the egg and baking powder if desired if you want a bread that is closer to the original version. Increase the baking soda to 2 teaspoons if you omit the baking powder and use a little less flour is you choose to add raisins or if you omit the egg.

Irish Soda Bread

Recipe by Lisa Turner Cuisine: Irish Published on April 5, 2007 A take on a traditional soda bread — a dense, comforting and delicious quick bread for serving with meals or with butter or jam Print this recipe Ingredients: 5 cups unbleached all-purpose flour 2 tablespoons white sugar 1 teaspoon sea salt 1 teaspoon baking soda 1 teaspoon baking powder 4 tablespoons cold unsalted butter 1 cup raisins (optional) 1 egg, lightly beaten 2 cups buttermilk Instructions: Preheat the oven to 425° and lightly butter or grease a baking sheet or large cast-iron skillet. Sift together the flour, sugar, salt, baking soda and baking powder in a large mixing bowl. Using a pastry cutter or two knives, cut the butter until the flour mixture until it resembles a coarse meal. If using raisins, stir them into the flour and butter mixture. Make a deep well in the center of the mixture. Add the beaten egg and buttermilk and mix until the dough stiffens up. Dust your hands with some flour and gently knead the dough until it forms into a rough ball. If the dough is sticky, add more flour. Form the dough into a round loaf and transfer to the baking sheet or cast-iron skillet. Score the top of the loaf with a 1/2-inch deep cross across the top. Bake for 35 to 40 minutes or until the bread is golden brown. The bread is done when a cake tester inserted into the center of the loaf comes out clean. Cool on a baking sheet and serve as is or with butter or jam. This bread is best eaten within a few days as it dries out rather quickly. Store in a covered container to preserve freshness. Makes 1 large loaf

Share this post