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  • Writer's pictureitslaurenofcourse

Irish Soda Bread

This is the classic American version, slightly sweet, studded with raisins and caraway seeds.

Golden Raisin Challah Rounds

I have loved Irish soda bread from the first time I tasted it as a little girl. But I truly fell in love with it when I tasted the O'Connor family soda bread, made lovingly and by hand in my husband's aunt's New Jersey kitchen. I asked for the recipe 20 years ago and have been making it ever since. Over the years I have changed the quantities of some of the ingredients to suit my tastes, which is the recipe that follows. If you prefer a traditional Brown Soda Bread, I have a recipe I developed for that, too!

Equipment: measuring spoons; wet and dry measuring cups; large mixing bowl; polish dough hook or fork; spatula or dough scraper; pie or round baking dish; chef's knife; clean dish towel

Ingredients: 4 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon baking soda

½ cup sugar

1/3 cup brown raisins or currants ¼ cup golden raisins

1 tablespoon caraway seeds

2 cups buttermilk

1. Preheat the oven to 375°F.

2. In a large mixing bowl, mix all the dry ingredients. Then add the buttermilk, mixing well to create a slightly sticky dough.

3. Shape the dough in a ball and place in a round heavy pan. Mark the center with a cross cut.

4. Place the bread in oven at 375°F for 15 minutes, then reduce the heat to 350°F for 60 minutes.

5. Remove the bread from the oven and wrap the bread and pan together in a damp cloth. Allow the bread to steam and rest wrapped in the damp cloth for 30-60 minutes.

6. Unwrap the bread and remove from the pan, using a spatula or a dough scraper if necessary to loosen the bread bottom from the pan.

7. Slice and serve with room temperature salted Irish butter!

Store covered/wrapped/bagged for up to 5 days at room temperature.

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