"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!"
Homemade Irish Soda Bread Recipe photo by Taste of Home
Preheat oven to 375°. In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds.
Turn out onto a floured surface. Knead gently 8-10 times. Shape 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 until golden brown, about 1 hour. Remove from pan to wire rack.
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Average Rating:
marniehook
Mar 16, 2019
A fabulous bread. I have been making this recipe for years!
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.
Reviews
A fabulous bread. I have been making this recipe for years!
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.
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
Very good, moist. Well received at a gathering this evening.
Made this two years in a row and my friends and family devour it and I get asked for the recipe.
This is a keeper
I will make this for St Pat's day- thanks!
Sounds delicious. Something I would definitely try.