Irish Soda Bread

IrishSodaBread_Featured_NerdsAndNomsense

This recipe comes from my grandma’s kitchen, and the title on the recipe card reads “Irish Bread.” My family has been eating it alongside our (delicious) corned beef and (less delicious but obligatory) cabbage St. Paddy’s Day meal every year for as long as I can remember. Only when I was a teenager did I realize that the rest of the world called this kind of thing “soda bread,” and that the store bought variety usually doesn’t contain raisins or caraway seeds, but I think both ingredients are necessary. I wouldn’t want to let my grandma down by messing with her recipe.

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Ingredients:

  • 4 cups flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 1/2 Tbs. caraway seeds
  • 2 Tbs. vegetable oil
  • 1 egg
  • 1 1/2 cups buttermilk
  • 1 cup raisins

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Directions:

  1. Preheat oven to 375F and grab a baking sheet.

  1. Add all of the ingredients into a mixing bowl. Combine until all ingredients are distributed evenly. The best way to do this is with your hands.IrishSodaBread_Samantha_nerdsandnomsense-1

  1. Knead the dough for 1 minute. You can either do this on a lightly floured surface or right in the bowl. The dough isn’t going to smooth out, but that’s okay. It’s supposed to be lumpy.

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  1. Form the dough into a loaf shape and place on an un-greased cookie sheet. Cut a four inch slice in the top of the loaf. This is just to let heat into the thickest part of loaf.IrishSodaBread_Samantha_nerdsandnomsense-3

  1. If you want a very crunchy outside, bake the loaf for 45 minutes. I actually prefer the top of the loaf to be a little underdone and gooey, so I usually bake it for 35 minutes to start, and continue baking in 2 minute intervals until it’s ready.IrishSodaBread_Samantha_nerdsandnomsense-5

  1. Let cool for 5-10 minutes. Slice to desired thickness and serve with butter. Leftovers can be stored in an airtight container and usually stay moist for 2-3 days.

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Enjoy, and Happy St. Patrick’s Day!

Irish Soda Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: Irish
Serves: 6
Ingredients
  • 4 cups flour
  • ½ cup sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1½ Tbs. caraway seeds
  • 2 Tbs. vegetable oil
  • 1 egg
  • 1½ cups buttermilk
  • 1 cup raisins
Instructions
  1. Preheat oven to 375 degrees F.
  2. Add all of the ingredients into a mixing bowl. Combine until all ingredients are distributed evenly. The best way to do this is with your hands.
  3. Knead the dough for 1 minute. You can either do this on a lightly floured surface or right in the bowl. The dough isn’t going to smooth out, but that’s okay. It’s supposed to be lumpy.
  4. Form the dough into a loaf shape and place on an un-greased cookie sheet. Cut a four inch slice in the top of the loaf. This is just to let heat into the thickest part of loaf.
  5. If you want a very crunchy outside, bake the loaf for 45 minutes. I actually prefer the top of the loaf to be a little underdone and gooey, so I usually bake it for 35 minutes to start, and continue baking in 2 minute intervals until it’s ready.
  6. Let cool for 5-10 minutes. Slice to desired thickness and serve with butter. Leftovers can be stored in an airtight container and usually stay moist for 2-3 days.
 

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