Irish Bread Recipe
Irish Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I first made this bread many years ago, my husband said it looked and tasted like the bread he remembered having when he was growing up in Ireland. Over the years, I've made many loaves to serve to guests in our home and for church bazaars. I always receive compliments on it.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.

Ingredients

  • 2-3/4 cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup warm buttermilk (120°-130°)
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup raisins

Directions

In a mixing bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Turn out onto a lightly floured surface; knead in raisins until smooth and elastic, stir in enough remaining flour to form a soft dough, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Knead on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased baking sheet. Press dough down to form dough down to form an 8-in. circle. Cover and let rise until doubled, about 45 minutes. Sprinkle dough lightly with flour; cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350° for 30 minutes or until bread tests done. Remove to a wire rack. Yield: 1 loaf.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Irish Bread in Country Extra March 1993, p47

Nutritional Facts

1 piece: 255 calories, 4g fat (2g saturated fat), 9mg cholesterol, 290mg sodium, 50g carbohydrate (16g sugars, 2g fiber), 6g protein.

Popular Videos

  • 2-3/4 cups all-purpose flour, divided
  • 3 tablespoons sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup warm buttermilk (120°-130°)
  • 2 tablespoons butter or margarine, melted
  • 3/4 cup raisins
  1. In a mixing bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Turn out onto a lightly floured surface; knead in raisins until smooth and elastic, stir in enough remaining flour to form a soft dough, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Knead on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased baking sheet. Press dough down to form dough down to form an 8-in. circle. Cover and let rise until doubled, about 45 minutes. Sprinkle dough lightly with flour; cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350° for 30 minutes or until bread tests done. Remove to a wire rack. Yield: 1 loaf.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Irish Bread in Country Extra March 1993, p47

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