Irish Soda Bread with Raisins
Warm, comforting, and bursting with flavor, this Irish Soda Bread with Raisins is incredibly easy to make. No kneading or rising required, just a few minutes of mixing and you'll be on your way to enjoying this delicious rustic bread with its slightly sweet, subtly tangy flavor and chewy texture.
Servings: 12 wedges or slices
Calories: 301kcal
Ingredients
- 4 cup Flour all-purpose
- 2 tablespoon Sugar
- 1 teaspoon Baking soda
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter room temperature
- 1¼ cup Buttermilk divided
- ½ cup Raisins plumped in hot tap water
- 1 large Egg
- ¼ cup Butter melted
Instructions
- Preheat the oven to 375F. Ready a 9" cast iron skillet or an oven proof Dutch oven. You'll need two sheets of parchment paper as well. Plump the raisins in a small bowl of hot water.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.4 cup Flour, 2 tablespoon Sugar, 1 teaspoon Baking soda, 1 tablespoon Baking powder, ½ teaspoon Salt
- Cut in the butter until completely mixed into a somewhat coarse textured, sandy mixture, and make a well in the center of the bowl.½ cup Butter
- Add 1 cup of the buttermilk, reserving the rest for later, drained raisins, and the egg to the flour. Mix the egg and butter milk together, adding the flour to the mixture as you stir. Continue mixing until the flour is completely blended in.1¼ cup Buttermilk, 1 large Egg, ½ cup Raisins
- Turn the dough out onto a lightly floured surface and knead lightly, folding the dough over about four time, and shape into a round loaf.
- Lay the two pieces of parchment paper over each other in opposite directions and place the ball of dough in the middle and score the top of the dough with an X.
- Carefully lift the dough ball by the parchment paper and set into the Dutch oven, or in the cast iron skillet. Brush the top with half the remaining buttermilk and melted butter.¼ cup Butter
- Bake the bread for about 50 minutes, basting with the remaining buttermilk mixture halfway through the baking process.
- Once the soda bread cools, slice into 8 wedges, or slice, and serve.
Notes
- Use room temperature ingredients for optimal results.
- Don't overmix the dough, as this can make the bread tough.
- Be gentle when shaping the loaf, as over handling can also make the bread dense.
- If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the remaining baking time.
Nutrition
Calories: 301kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 420mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 2mg