Quick Irish Soda Bread Recipe

4.5 2
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Quick Irish Soda Bread Recipe

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4.5 2
Publisher Photo
Each bite of this traditional loaf is dotted with raisins. My family considers this my "best ever" bread recipe. I hope you agree.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • 1 cup buttermilk
  • 1/2 cup raisins
  • Additional butter or margarine, melted
  • Additional flour

Directions

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Stir in buttermilk just until moistened. Fold in raisins. Knead on a floured surface for 1 minute. Shape into a 7-in. round loaf; place on a greased baking sheet. With a sharp knife, cut a 1/4-in.-deep cross on top of the loaf. Bake at 375° for 25-35 minutes or until golden brown. Remove from pan to a wire rack. Brush with additional butter. Cool. Dust with additional flour. Yield: 1 loaf.
Originally published as Irish Soda Bread in Best of Country Breads 2000, p34

Nutritional Facts

1 slice: 135 calories, 3g fat (2g saturated fat), 8mg cholesterol, 288mg sodium, 24g carbohydrate (7g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter or margarine
  • 1 cup buttermilk
  • 1/2 cup raisins
  • Additional butter or margarine, melted
  • Additional flour
  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Stir in buttermilk just until moistened. Fold in raisins. Knead on a floured surface for 1 minute. Shape into a 7-in. round loaf; place on a greased baking sheet. With a sharp knife, cut a 1/4-in.-deep cross on top of the loaf. Bake at 375° for 25-35 minutes or until golden brown. Remove from pan to a wire rack. Brush with additional butter. Cool. Dust with additional flour. Yield: 1 loaf.
Originally published as Irish Soda Bread in Best of Country Breads 2000, p34

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