Irish Soda Bread
User Reviews
5
Irish Soda Bread
Description
This Irish Soda Bread recipe incorporates key ingredients like flour, sugar, baking soda, baking powder, and buttermilk, enhanced with raisins and caraway seeds for added flavor. Mixing the wet and dry elements creates a slightly sticky dough that requires kneading for about 10 to 12 strokes to develop texture without becoming tough. Before baking, a characteristic slit is cut into the dough's top and dusted with flour, which helps the bread expand and creates a rustic appearance. Baking at 350°F for over an hour yields a golden bread with a firm crust and a soft but dense interior. The bread is typically cooled before slicing to preserve its structure.
This bread can be enjoyed on its own or served alongside soups, stews, or breakfast dishes. The presence of raisins adds sweetness that contrasts with the savory bread base, and caraway seeds provide a subtle anise flavor when included. The dough's stickiness during preparation is normal and helps retain moisture in the finished bread.
Involving children in the baking process is encouraged, as handling the dough and making the cross cut are simple and engaging tasks. Cooling the bread correctly before slicing ensures optimal texture and easier handling.
Ingredients
- 1/2 Cup white sugar
- 4 Cup all-purpose flour (divided)
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 Cup raisins
- 1 Tbsp caraway seeds (optional)
- 2 egg lightly beaten
- 1 1/4 Cup buttermilk
- 1 Cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 inch round baking pan or a baking sheet.
- In a mixing bowl, combine flour (reserve 1 tablespoon in your measuring cup), sugar, baking powder, baking soda and salt. If you're using raisins and caraway seeds, add them in.
- -In a smaller bowl, blend eggs, buttermilk, and sour cream.
- Stir the buttermilk egg mixture into the flour mixture just until the flour is moistened.
- Knead the dough in a large bowl or on a lightly floured surface for about 10 to 12 strokes. The more you knead the bread the denser your bread will come out.
- Note that the dough will be sticky, that is okay!
- -Place the dough in the prepared pan and pat down.
- Using a sharp knife, cut a 4 x 3/4 inch deep slit in the top of the bread.
- Dust the top of the bread with 1 Tbsp flour.
- -Bake in preheated oven for 65 to 75 minutes.
- Let cool to room temperature (about 30 minutes) and turn the bread out onto a wire rack.
Notes
- Let kids help with kneading and making the characteristic cross slit for a fun baking activity.
- The dough will be sticky, which is normal and helps keep the bread moist.
- Cool the bread at room temperature before slicing to maintain its structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 314mg | 13% |
| Potassium | 506mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 110mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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