For something so simple as Irish Soda Bread, there certainly are a lot of recipes out there for making it. Luckily for me, I have a recipe for the best ISB I’ve ever tasted and so it’s the one I keep returning to time after time.
Generally speaking, Irish Soda Bread recipes seem to fall into two categories; those with raisins and those without. Most all of them call for caraway seeds. Since I am not fond of caraway seeds, I always leave them out, but we love the bread with raisins. They add just a touch of sweetness.
This recipe was submitted by a church member when we were putting together a recipe book of favorite recipes by women of our church. It contains raisins and NO caraway seeds. Besides the usual baking soda and buttermilk combination, this version has three eggs in it also, so it raises up nice and tall. It will fill a 9-inch round pan to the top, with a nice high crown. The eggs also make the texture of this bread more cake-like.
When I have this bread around I want to keep having a piece, with coffee, with tea, with just about anything. I especially like it in the morning with some fruit for breakfast. Making this bread only once a year for St. Patrick’s Day is way too long to wait to enjoy this wonderful bread. Once you taste it you will want to make it much more frequently than that. I promise you’ll be craving it all year ’round.
BEST EVER IRISH SODA BREAD
Yield: 1 9-inch round loaf, approximately 12 servings
- 4 cups all-purpose flour (I used white whole-wheat flour)
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 cup white sugar
- 1/2 cup (1 stick) butter, chilled
- 3 eggs
- 1 1/2 cups buttermilk, chilled
- 1 1/2 cups raisins
1. Preheat oven to 350*F. Grease a 9-inch round cake pan.
2. Whisk together all the dry ingredients, flour through sugar.
3. Using a pastry cutter, cut in the butter until well combined.
4. In another bowl, whisk the eggs, then add the buttermilk and combine well.
Lightly beat into the flour mixture. Stir in the raisins.
Place dough into the prepared pan.
5. Bake in 350* oven for 45 minutes to 1 hour or until the bread has risen and the top is golden brown. A knife inserted into the center of the bread should come out clean.
Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.
SOURCE: Feeding the Flock
Hi Carolyn, don’t know how many times I’ve meant to ask you this before… Assuming you can use 1/2 AP and 1/2 Whole Wheat instead of “white” whole wheat? But, here’s the question, what exactly is white whole wheat flour? I’m not sure that I’ve ever seen it up here…
Missed out on this one yesterday, but giving a shot tonight instead; ). Thanks and hope your St. Patrick’s Day was just Grand!
Hi Deb….Great question, thanks for asking. White whole wheat flour is 100% whole wheat flour made from white spring wheat rather than red wheat. It is lighter in color and milder tasting, but still contains all the nutrition as regular whole wheat flour. It can be used as a total replacement for regular all-purpose flour, or mixed 50/50 as I often do. It is available from King Arthur Flour and I get in my grocery store, but they also ship if ordered directly.