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Fast Irish Soda Bread Recipe
Fast Irish Soda Bread Recipe photo by Taste of Home

Fast Irish Soda Bread Recipe

Read Reviews (2)
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Publisher Photo
THIS RECIPE came all the way from Tipperary, Ireland, where my great-grandmother lived. I have eaten Irish Soda Bread in New York, Philadelphia and Los Angeles, but none compare with what my grandmother made for St. Patrick's Day. -Anne Flanagan, Laguna Hills, California
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 20 servings

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons shortening
  • 1/2 cup raisins
  • 1 tablespoon caraway seeds
  • 1-1/4 cups buttermilk
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted
  • Cinnamon-sugar

Nutritional Facts

1 serving (1 piece) equals 165 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 174 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg; add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5-6 times.
  2. Divide dough in half; shape into two balls. Place on a lightly greased baking sheet. Pat each ball into a 6-in. round loaf. Using a sharp knife, cut a 4-in. cross about 1/4 in. deep on top of each loaf. Brush with butter and sprinkle with cinnamon-sugar. Bake at 375° for 40-45 minutes or until golden brown. Yield: 2 loaves.
Originally published as Irish Soda Bread in Reminisce March/April 1998, p49

Nutritional Facts

1 serving (1 piece) equals 165 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 174 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Fast Irish Soda Bread(2)

AVERAGE RATING
   (4)
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MY REVIEW
Reviewed Mar. 23, 2014

A very good recipe. The caraway adds a savory touch but are not overwhelming. Used dried cranberries since I was out of raisins. I rarely use shortning anymore so I used butter instead.

MY REVIEW
Reviewed Mar. 19, 2010

I have made it several times. Wonderful flavor and texture.

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