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

Fast Irish Soda Bread Recipe

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 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

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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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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