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