Studded with raisins and caraway seeds, this traditional Irish Soda Bread recipe needs just a bit of butter and a good New England Boiled Dinner.
By Yankee Magazine
Mar 11 2022
Annie’s Irish Soda BreadPhoto Credit : Heath Robbins
The secret to good Irish Soda Bread is not to overwork the dough. Studded with raisins and caraway seeds, this traditional Irish fare needs just a bit of butter.
Note: No Buttermilk? Substitute with whichever sour dairy product you happen to have around: either plain, natural yogurt (don’t use the kind with vegetable gums, thickeners, or stabilizers) or soured milk (combine milk with 1 tablespoon lemon juice or white vinegar per cup and let sit 5 minutes). Beat the yogurt lightly to thin it before adding.
3 cups all-purpose flour, plus extra for work surface
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
2 tablespoons caraway seeds (optional)
1 cup regular or golden raisins (or sultanas)
1 cup buttermilk
Heat oven to 350 degrees.
In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if desired), and raisins. Combine just until incorporated.
In a small bowl, whisk together buttermilk and egg. Add to dough and mix just until incorporated.
Turn dough onto a lightly floured work surface and fold it over onto itself two or three times, shaping it into a round, 8-inch loaf. Transfer loaf to a baking sheet lined with parchment or Silpat (a nonstick silicone baking mat). Score an “X” on the top of the dough.
Bake 45 minutes, until well-browned and a toothpick plunged into the center emerges clean. Remove to a wire rack to cool completely before slicing.
Serve with butter and your favorite jam or preserves.