Irish Soda Bread

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I’ve heard “Irish soda bread” many times before, but didn’t actually try making it until last week. I wasn’t really sure what it was and when you are supposed to eat it. The Internet answered the first question – it’s basically a non-yeasted bread, whose raising agent is baking soda. Makes sense, but I still couldn’t find when I was supposed to eat it! I decided to pair it with Guinness stew (delicious, delicious recipe, coming up next!). I’m not sure that was the best choice, seeing as I settled on a raisin-caraway version of soda bread. Apparently this version is called spotted dog. Well, it ended up being an odd combination or sweet and rye, so it didn’t really go with the stew. We tried it for breakfast the next day, and that didn’t seem right either. Rye bread in the morning is a bit strange. So, you may be asking yourself, “Why is she posting this recipe if it doesn’t go with anything”. Well, I have an answer for you! I think if you did caraway version OR a raisin/sugar version, you would have wonderful results. The caraway version would be meant for your stews, soups, etc and the raisin version could be eaten as a sweet bread with butter and jam.

So, from the recipe, include either the caraway seeds OR the raisins and sugar. By all means, if you want to try to original recipe, you can include both of them, but don’t say I didn’t warm you that it’s an interesting flavor!

Irish Soda Bread (makes 1 enormous 9-inch round loaf)
Ingredients:

1/2 cup sugar {for sweet raisin version only}
4 cups flour, plus additional for dusting
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup raisins {for sweet raisin version only}
1 Tbs caraway seeds {for caraway (rye) version only}
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Preheat oven to 350F. Grease a 9 inch round cast iron skillet or cake pan.

In a medium mixing bowl, whisk together flour, sugar (if using), baking powder, baking soda, salt, raisins (if using) and caraway seeds (if using). Set aside.

In a large bowl, whisk together eggs, buttermilk and sugar cream. Using a wooden spoon, mix in dry ingredients until just moistened. Knead dough in bowl until dry ingredients are just combined, about 10-12 strokes. The mixture will be sticky. Place dough in your prepared pan and pat down so it’s even. Using a sharp knife, score a cross in the bread, about 3/4 inch deep. Dust with flour.

Bake bread for 65 – 75 minutes, or until a toothpick comes out clean. Let cool in pan for 15 minutes then turn it onto a wire rack to cool completely.

Recipe from AllRecipes

Comments on “Irish Soda Bread”

  1. Bob says:

    Ok this will work

  2. Bob says:

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  3. Wow that looks amazing – very keen to try it :)

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