Homemade Irish Soda Bread

Name: Homemade Irish Soda Bread
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 1 loaf.
Ingredients: 4 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 cup cold butter, cubed; 1-1/3 cups buttermilk; 1 large egg, lightly beaten; 2 cups raisins; 3 to 4 tablespoons caraway seeds; Milk

"SOME PEOPLE consider bread to be the most important part of a meal...and this bread just might satisfy such folks! It comes from an old recipe and is by far the best soda bread I've ever tried. With the addition of raisins, it is moist and delicious!"

Ingredients

4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup cold butter, cubed
1-1/3 cups buttermilk
1 large egg, lightly beaten
2 cups raisins
3 to 4 tablespoons caraway seeds
Milk

Directions

In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse meal. Combine buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds.
Turn out onto a floured surface and knead lightly until smooth. Shape dough into a ball and place on a greased baking pan. Pat into a 7-in. round loaf. Cut a 4-in. cross about 1/4 in. deep on top to allow for expansion. Brush top with milk.
Bake at 375° for 1 hour or until golden brown.

Nutrition Facts

1 slice: 222 calories, 4g fat (2g saturated fat), 22mg cholesterol, 308mg sodium, 43g carbohydrate (16g sugars, 2g fiber), 5g protein.

Originally published as Irish Soda Bread in Reminisce March/April 1993

Reviews

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Average Rating:

pajamaangel

Feb 2, 2018

This bread has a wonderful flavor especially since I love caraway seeds and raisins. I did try to make this with a gluten free one for one flour only to find that I needed much more liquid and had to add 3 Tbsps of regular flour for the bread to hold together while kneading. I also found that the bread gets hard very quickly and will need to be warmed up to be eaten as leftovers.
misscoffeepot

Mar 1, 2017

excellent recipe- as i find I do not care for the caraway seed- I just eliminated it. I like it with craisens a lot too
TheDix

Mar 17, 2016

Very good, moist. Well received at a gathering this evening.
ladymluv09

Apr 22, 2012

Made this two years in a row and my friends and family devour it and I get asked for the recipe.
sofieming

Mar 7, 2010

This is a keeper
oeg1kallee

Mar 10, 2008

I will make this for St Pat's day- thanks!
djb1240

Mar 4, 2008

Sounds delicious. Something I would definitely try.