Description
A traditional Irish soda bread recipe featuring plump raisins for a slightly sweet twist. This quick bread uses baking soda as a leavening agent instead of yeast, making it simple to prepare and perfect for an authentic Irish treat.
Ingredients
Dry Ingredients
- 4 and 1/4 cups (535 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
Butter and Fruit
- 1/4 cup (60 grams) cold unsalted butter, cubed
- 1 cup (160 grams) raisins or dried currants
Wet Ingredients
- 1 and 1/2 cups (360 ml) buttermilk
- 1 large egg
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and set it aside.
- Combine Dry Ingredients and Butter: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well mixed. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or fork until you achieve pea-sized crumbs. Stir in the raisins evenly throughout the mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and the egg until fully combined and smooth.
- Form the Dough: Pour the wet mixture into the dry ingredients and gently stir just until the dough comes together. The dough will be slightly sticky, which is normal for this bread.
- Knead the Dough: Turn the dough out onto a floured surface. Lightly flour the top of the dough and your hands. Knead the dough gently several times, adding more flour as necessary, until you form a smooth ball approximately 7 inches in diameter.
- Score and Prepare for Baking: Transfer the dough ball onto the prepared baking sheet. Use a sharp knife to cut a deep ‘X’ on top of the dough. Optionally, brush the top with a little extra buttermilk to promote browning.
- Bake the Bread: Bake in the preheated oven for 45 to 60 minutes, until the top of the bread turns golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool on a wire rack for 15 to 20 minutes before slicing and serving.
Notes
- Using cold butter is essential for the crumbly texture of the bread.
- Do not overmix the dough to keep the bread tender.
- You can substitute currants for raisins if preferred.
- Buttermilk can be replaced with regular milk plus 1 tablespoon of lemon juice or vinegar to mimic acidity.
- Slicing the ‘X’ on top helps the bread bake evenly and gives it the traditional look.
- Best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
