Irish Soda Bread
Recipe GLPR3005b09a4a8f5a
A traditional Irish quick bread with a tender crumb and subtle sweetness from raisins. This rustic loaf is made with buttermilk and baking soda instead of yeast, creating a distinctive dense yet moist texture. Perfect served warm with butter or alongside soups and stews.
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Ingredients
4 to 4 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter, softened
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
Directions
Preheat your oven to 375°F (190°C). Lightly grease a round baking dish or baking sheet.
In a large bowl, whisk together the flour, sugar, salt, and baking soda until evenly combined.
Using a pastry cutter or your fingertips, work the softened butter into the flour mixture until it resembles coarse breadcrumbs with small pea-sized pieces of butter remaining.
Fold the raisins into the flour mixture, distributing them evenly throughout.
In a small bowl, whisk together the beaten egg and buttermilk until combined.
Pour the egg and buttermilk mixture into the flour mixture and stir with a wooden spoon or hands just until a shaggy dough forms; do not overmix, as this will toughen the bread.
Transfer the dough to the prepared baking dish and gently shape it into a round loaf about 1 1/2 inches thick. Using a sharp knife, score a shallow cross on the top of the loaf.
Bake for 45 to 50 minutes until the loaf is golden brown and a knife inserted into the center comes out clean or with a few moist crumbs.
Remove from the oven and let cool in the baking dish for 10 minutes before turning out onto a wire rack to cool completely.
