Irish Soda Bread
This soda bread recipe originated in my great-aunt Ruby’s typewritten recipe book. I like to add some caraway seeds to make it my own, but if you’re not partial to the flavor, your loaf won’t be missing anything should you choose to omit it.
Course
Cuisine
Keyword
Prep Time
Total Time
Servings
Difficulty
Dessert
Irish
Quickbread
20 minutes
60 minutes
1 loaf
Easy
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp unsalted butter, cold
- 3/4 cup buttermilk (see Notes)
- 1/2 cup raisins or other dried fruit
- 1 tbsp caraway seeds (optional)
NOTES:
If you don’t have buttermilk on hand or can’t find it at your grocery store, try this: Combine 3/4 cup whole milk and 2 tablespoons lemon juice, let the mixture sit for 5 minutes, then use in place of buttermilk.
Instructions
- - Preheat the oven to 375F. Place a piece of parchment or a silicone baking mold on one baking sheet. Set aside.
- - In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- - Cut the butter into the flour using a potato masher until it forms pea-size pieces.
- - Add the buttermilk and combine to make a soft dough. Add the raisins and optional caraway seeds and fold together.
- - On a lightly floured work surface, knead the dough and form it into one 7-inch-wide flat round. Place it on the prepared baking sheet.
- - Cut an "X" through the dough, approximately 1/2-inch thick. Bake for 40 minutes or until the bottom and edges of the loaf are deep golden-brown.
- - Enjoy your soda bread warm or at room temperature with salted butter, cheese, or jam.
For more fun recipes and baking tutorials, follow Chef Carson Lombardi on Instagram @iseecarsondaily.
