This is my favorite recipe for Irish soda bread that I have used with much success and many compliments. I remember making 15 or 20 of these at a time for fund-raisers and taking orders for St. Patrick’s Day. It is not dry, not bland, there’s just a hint of sweetness and there are lots of raisins and caraway seeds. Americans seem to prefer it a little sweeter, and a little more moist than the Irish version across the pond. My recipe is based on the famous recipe from the Will O’Glenn Irish Bed and Breakfast Inn with a few variations and changes of my own. Enjoy!
| 1-1/2 cups raisins, all dark, or a mix of dark and golden
1-1/2 cups boiling water
|2 -1/2 cups flour|
|1 teaspoon baking soda|
|1 teaspoon baking powder|
|1/2 cup sugar|
|2 teaspoons caraway seeds|
|1/2 cup butter, cut into 8 tablespoons|
|1 cup buttermilk|
1. Pre-heat the oven to 400 degrees.
2. Grease or spray an 8-inch cake pan. Set aside.
3. Put the raisins in a small bowl or a large heat-proof measuring cup. Pour the boiling water over the raisins to cover the top of the raisins and let this stand for 5 minutes to soften while you prepare the next steps.
4. In the bowl of an electric mixer, whirl on lowest speed for a few seconds the flour, baking soda, baking powder, sugar, and caraway seeds.
5. Add the cut-up butter and mix together on lowest speed for a few seconds or until the butter turns into pea-size bits.
6. Drain the raisins and add them into the mixture on the lowest speed for just a few seconds.
7. Add the buttermilk and mix on lowest speed just until a dough is formed. Do not over mix or your bread will be tough. If you see extra flour not mixed in on the bottom of the bowl just mix it in with a spatula or your hands.
8. Shape the dough into a ball and place it into the prepared pan without the sides of the ball touching the sides of the pan.
9. Bake at 400 degrees for 10 minutes, then lower the oven to 350 degrees, cover the top of the bread loosely with aluminum foil, and bake an additional 15-25 minutes or until a cake tester inserted in the middle comes out clean. It really depends upon your oven, so keep a close watch on this bread and test it often with a cake tester.
10. Cool on a wire rack for 5 minutes and remove it from the pan. Continue to cool it on the wire rack completely. Wait a few hours before cutting the bread.
Irish Soda Bread, American Style
Servings Per Recipe: 12
Amount Per Serving: 1/2 slice
Calories from Fat: 68
% Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 212mg 9%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Protein 4g 7%
Vitamin A 5%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.