This traditional Irish Soda Bread is a comforting, hearty loaf that captures the essence of home baking. Unlike yeast breads, this quick bread relies on the chemical reaction between buttermilk and baking soda to rise, resulting in a dense, moist crumb with a tender crust. The addition of caraway seeds provides a distinct, earthy aroma, while plump raisins add pockets of sweetness that balance the savory saltiness. It is an ideal accompaniment to stews, soups, or simply served warm with a thick slab of salted butter. Simple to prepare with pantry staples, this recipe brings a touch of Irish heritage to your dinner table without requiring any special equipment or long rise times.
Kevin’S Irish Soda Bread
Description
This traditional Irish Soda Bread is a comforting, hearty loaf that captures the essence of home baking. Unlike yeast breads, this quick bread relies on the chemical reaction between buttermilk and baking soda to rise, resulting in a dense, moist crumb with a tender crust. The addition of caraway seeds provides a distinct, earthy aroma, while plump raisins add pockets of sweetness that balance the savory saltiness. It is an ideal accompaniment to stews, soups, or simply served warm with a thick slab of salted butter. Simple to prepare with pantry staples, this recipe brings a touch of Irish heritage to your dinner table without requiring any special equipment or long rise times.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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In a large bowl, combine 4 cups of flour, baking powder, baking soda, salt, sugar, and caraway seeds. Mix well.
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Add the raisins to the dry ingredients and stir to distribute evenly.
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Make a well in the center of the dry mixture and pour in the buttermilk.
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Stir with a fork until the dough just comes together; it will be sticky.
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Turn the dough out onto a floured surface, using the remaining 1/4 cup flour as needed.
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Gently knead the dough 5 to 10 times until it forms a smooth, round ball. Do not overwork.
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Grease a 9-inch round skillet or cake pan and dust lightly with flour.
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Press the dough into the pan to form a flat, even round loaf.
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Cut a deep cross (about 1/2 inch deep) into the top of the loaf with a sharp knife.
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Bake for 1 hour and 15 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
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Remove from the pan and place on a wire rack.
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While still warm, rub the crust with softened butter and sprinkle lightly with sugar.
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Allow to cool completely before slicing for best texture.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1223.7kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.5g8%
- Cholesterol 2.4mg1%
- Sodium 5660.4mg236%
- Total Carbohydrate 262.3g88%
- Dietary Fiber 9.4g38%
- Sugars 64.3g
- Protein 32.5g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover bread wrapped in foil or plastic wrap at room temperature for up to 3 days, or freeze for longer storage. Reheat slices in a toaster or oven before serving.
If you don't have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk. Let it sit for 5-10 minutes until it curdles slightly.
For a sweeter loaf, increase the sugar to 1/4 cup. You can also omit the raisins for a plain soda bread or add currants for a different texture.
Handle the dough as little as possible to keep the bread tender. Over-kneading can make the result tough and dense.
