I first ran this recipe in 2014 but everywhere I go, people comment on the moistness and light sweetness of this bread, so here it is…in time for ST. PATRICK’S DAY.
This recipe for Soda Bread is more moist than many thanks to the buttermilk. If you can’t find buttermilk, use regular plain yogurt (NOT Greek).
Irish Soda Bread
4 C flour (I use 1C whole wheat) ½ C sugar 1 T baking powder
1 t salt 1 t baking soda 1 C. raisins plumped (see note)
4 T melted butter 1 ½ C buttermilk 1 lg. egg
- Preheat oven to 375. Grease and flour a round pan or cookie sheet.
- In large bowl, combine flour, sugar, powder and salt.
- Pour melted butter into dry ingredients and mix until the mixture resembles coarse crumbs. Stir in raisins.
- In a separate bowl beat buttermilk, egg and baking soda. Add to flour mix until blended.
- Turn dough onto floured surface, and knead until smooth – about 1 minute. If dough is sticky, flour your hands as you knead. Shape dough into two round loaves.
- Place dough in prepared pan. With a sharp knife, make 2 crisscross slits in dough.
- Bake for 45-60 minutes until a toothpick inserted in the center comes out dry. Let rest for 10 minutes before removing from the pan.
- Serve sliced with butter or jam. Bet you can’t eat just one piece!
NOTE: Pour boiling water over the raisins and let them stand for 5 minutes to soften. Drain and pat dry.