- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 3 tablespoons sugar, divided
- 1 cup warm buttermilk (110° to 115°)
- 2 tablespoons butter or margarine, softened
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3-1/2 to 4 cups all-purpose flour
- 3/4 cup golden raisins
- In a mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 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 40 minutes.
- Punch dough down. Turn onto a lightly floured surface; knead for 2 minutes. Shape into a round loaf. Place on a greased baking sheet. With a sharp knife, cut a 1/4-in.-deep cross on top of loaf. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.
Reviews forIrish Soda Bread with Raisins
"I love this non-traditional Irish soda bread. It has a softer crust and lighter texture than traditional baking soda only recipes, plus a lovely yeasty aroma amd taste (the baking soda taste is subtle). Try dusting some powdered sugar on top after baking for a breakfast treat (and additionally risk offending "true" Irish soda bread people! hee!) Alternately, you can shape the dough for dinner rolls with excellent results."
"Have made this a number of times. Always delicious. I use the regular raisins."