Easy Irish Soda Bread
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4.8
24 reviews
Excellent
Easy Irish Soda Bread
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A FAST, EASY, and foolproof recipe for classic Irish soda bread with an optional but fabulous twist of Irish whiskey-soaked raisins! A lightly sweetened crunchy crust with a soft interior, you'll want to make this quick bread recipe year round and not just for Saint Patrick's Day!
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Ingredients
- 1 ¾ cups raisins or currants, optional*
- ⅔ cup Irish whiskey such as Jameson or apple juice or white grape juice, optional
- 4 ¼ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk*
- 2 large eggs + 2 yolks use the extra whites for an omelette or scrambled eggs
- 4 tablespoons unsalted butter melted; divided
- ¼ cup granulated sugar
- 2 tablespoons turbinado sugar optional (granulated sugar may be substituted)
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Instructions
- Preheat oven to 350F and spray a nonstick baking sheet very well with cooking spray; set aside. Tip - Alternatively, you can use a 9-inch cast iron skillet for baking the soda bread. If you're doing so, place it in the oven now to preheat it while the oven is preheating and before you add the dough, grease the skillet very well with butter.
- Optionally, if you're soaking the raisins, now is the time to add them to a medium bowl, pour the soaking liquid (Irish whiskey or juice) over the raisins, and let stand while you carry on with the rest of the recipe.
- To a large bowl, add the dry ingredients including the flour, baking powder, baking soda, salt, and whisk to combine; set aside.
- To a separate large medium bowl, add the buttermilk, eggs plus yolks, 3 tablespoons melted butter, 1/4 cup granulated sugar, and whisk well to combine.
- Add the wet ingredients to the dry, and stir to combine using a wooden spoon or spatula; do not overmix.
- If you're using raisins (or currants), drain the soaking liquid from the raisins and add the raisins to the dough. Tip - Using a slotted spoon is another option rather than using a seive and draining that way.
- Gently fold the raisins into the dough using a spatula; do not overmix.
- Turn the dough out onto the prepared baking sheet (or using hot mitts, get the cast iron skillet out of the oven and grease it well with butter now), and pat it into a round loaf. Tip - The dough may be sticky, tacky, and shaggy; this is normal and okay.
- Using a large knife, score the dough by making an large X on top, going down about 1/2-inch deep into the dough with your knife.
- Brush the remaining 1 tablespoon of melted butter evenly over the surface of the dough.
- Optionally (but recommended because it gives a wonderful light sweentess and bit of crunch to the crust), evenly sprinkle with tht turbinado (or granulated) sugar.
- Bake for about 45 to 60 minutes, or until the loaf is golden browned on the outside and cooked through in the middle. Tips - Rotate the baking sheet or skillet once midway through cooking to ensure even browning and cooking. Bake on the middle oven rack. Because all ovens, climates, and ingredients vary, baking times will too. Therefore, check early to make sure your bread isn't burning (doubtful) but keep an eye on it. If your bread needs longer than 60 minutes to bake, that's fine. Better to make sure it's done than pull it out too early because you can't correct for underbaked bread after it's cooled. It may cook quicker in cast iron than on a sheet pan so if you're baking it in a skillet, check early.
- Allow the bread to cool completely before slicing and serving. I like to serve it with a pat of butter. Bread will keep airtight at room temp for up to 4 days or in the freezer for up to 3 months, however fresh is best with this recipe.
Notes
- *Raisins and Soaking
- You can also use raisins (or currants) without soaking them. Just fold them in as-is after you’ve mixed up the batter.
- Or you can use apple juice if you don’t want to use whiskey.
- Or don’t add any raisins at all.
- Lots of options – all up to you!
- **Buttermilk
- It is necessary although you can make a homemade version of buttermilk by doing the following:
- Measure out 1 3/4 cups milk into a large glass measuring cup. I suggest 2% milk. Skim is a little too thin, and whole is a little too thick. You can probably use almond or cashew milk if you’d like.
- Dip a one-tablespoon measuring spoon into the milk and remove 2 tablespoons of the milk.
- Add 2 tablespoons lemon juice (freshly squeezed is best) or white vinegar (not apple cider).
- Let the mixture stand 5 minutes before using it in the recipe. You’ll know it’s “ready” when the milk appears a bit curdled and “fluffy”. That’s the milk proteins that have become coagulated. Five minutes should do the trick but I always do a quick visual texture check to make sure.
Nutrition Information
Show Details
Serving
1
Calories
415kcal
(21%)
Carbohydrates
72g
(24%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Cholesterol
88mg
(29%)
Sodium
579mg
(24%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 415kcal | 21% |
| Carbohydrates | 72g | 24% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 88mg | 29% |
| Sodium | 579mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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