Irish Soda Bread
User Reviews
5
Irish Soda Bread
Description
This Irish Soda Bread combines basic pantry ingredients including flour, sugar, baking soda, salt, raisins, butter, buttermilk, and egg. The butter is cut into the flour mixture to create a crumbly texture before incorporating the liquids and raisins. The dough is sticky and soft, shaped gently with floured hands into a ball and marked with a cross on top for even baking. The bread bakes until golden and a toothpick inserted comes out clean, yielding a loaf with a tender crumb and slightly crisp crust.
The raisins provide sweetness and texture contrast, while the buttermilk reacts with baking soda to give the bread its rise without yeast. This quick bread is typically sliced and served with spreads or alongside savory dishes, making it versatile for breakfast, snacks, or dinner accompaniments.
Because the dough is sticky, flouring your hands and work surface helps shape the loaf properly. A pastry blender or forks can be used to cut the butter into the flour mixture if a blender is unavailable. Homemade buttermilk can substitute store-bought by curdling milk with lemon juice. Allow the bread to cool on a wire rack before slicing to maintain structure.
Ingredients
- 4 cups all-purpose flour plus more for dusting the work surface
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups raisins
- 1/4 cup butter cold, cut into small pieces
- 1 3/4 cups buttermilk
- 1 egg
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 9 inch round pan with cooking spray.
- Place the flour, sugar, baking soda and salt in a bowl. Stir to combine.
- Add the butter to the bowl, and use a pastry blender or two forks to cut the butter into the flour mixture until coarse crumbs form.
- Stir the raisins into the flour mixture.
- Add the buttermilk and egg to the flour mixture and stir until a stiff dough forms.
- Place the dough on a floured flat surface. Coat your hands in flour and shape the dough into a ball. The dough will be sticky.
- Transfer the ball of dough to the prepared pan. Use a sharp knife to cut an X into the top of the loaf.
- Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Cool on a wire rack for at least 10 minutes, then slice and serve.
Notes
- Use a pastry blender or two forks to cut the cold butter into the flour for a crumbly texture.
- If no buttermilk is available, mix 2 cups of milk with 2 tablespoons of lemon juice and let it curdle for 10 minutes before use.
- Flour your hands and work surface well when shaping the sticky dough to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 366mg | 15% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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