Fast Irish Soda Bread Recipe
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
- 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
- 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.
- 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
Reviews for Fast Irish Soda Bread(2)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
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.
Reviewed Mar. 19, 2010
I have made it several times. Wonderful flavor and texture.