Classic Irish Soda Bread
This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cold butter, cubed
- 2 large eggs, room temperature, divided use
- 3/4 cup buttermilk
- 1/3 cup raisins
Reviews
What a great easy recipe. I added nuts and chopped dates and served with a butter, cream cheese and date spread.
I made this bread and used regular butter and 1 cup of buttermilk. I baked this bread in a round 9" greased and floured baking pan. This bread is moist and delicious-I sampled it after baking and shared the rest of the bread with my next-door neighbor on my floor.
Lovely Irish Soda Bread. Will be making this again.
I'm looking at the ingredients for this recipe. The recipe passed down from my Grandma (yes, Irish) does not call for brown sugar. And, we bake it in a pie pan. Oh, and if you put raisins in it, use the golden raisins. They bake better than the regular dark raisins!
I found the bread's direction easy to follow. The bread came out beautiful and delicious.
I made this for the first time, and it is delicious! It is similar to a scone, not too sweet. I added a combination of raisins and dried cranberries. I did not put the egg wash on the top, yet it came out a beautiful golden color. Will definitely make again.
Very good. Blended dry ingredients and butter in food processor and transferred to mixing bowl. It came out as pretty as the picture and very easy. We must like it as this is the second time I have made it in two weeks!
Just in time for our St. Patrick's day meal! Very tasty. Will try it next time with some of the changes others suggested.
Hi Robert,The pan in question is the sheet pan you baked the free form loaf of bread on.Hope that helps!Sue StetzelTaste of Home Magazine
There is one very important element missing from the recipe, the 9 inch, round, spring pan. We are instructed in this recipe to place the kneaded loaf on to a baking sheet. When the bread is finished baking in the oven, we are then instructed to remove the bread from the pan and place it on wire rack. So, it seems to me the necessary step of putting the kneaded loaf into a greased pan before placing in the heated oven must be included in this recipe.