Irish Soda Bread
No need for a leprechaun’s help. This recipe for Irish soda bread turns to science: baking soda and baking powder, for a lighter, scone-like loaf.
Total Time: 30
Yield: 1 loaf
- 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 (1/2 stick) unsalted butter, melted
- 2 tablespoons caraway seeds (optional)
- 1 cup regular or golden raisins (or sultanas)
- 1 cup buttermilk
- 1 egg
Heat oven to 350°. In the bowl of a standing mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Add butter, caraway seeds (if you like), and raisins. Combine just until incorporated.
In a small bowl, whisk together buttermilk and egg. Add to dough; mix just until incorporated.
Turn dough onto a lightly floured surface and fold it over onto itself two or three times, shaping it into a round 8-inch loaf. Transfer to a baking sheet lined with parchment or Silpat. Score an "x" on the top of the dough.
Bake 45 minutes, until well-browned and a toothpick inserted into the center emerges clean. Remove to a wire rack to cool completely before slicing. Serve with butter and your favorite jam or preserves.