This delicious and easy Irish Soda Bread is a quick-bake classic that’s perfect for any occasion. With its soft, tender crumb and hints of sweet raisins and aromatic caraway seeds, it’s a versatile treat. Made with pantry staples like flour and buttermilk, this no-yeast bread is ready in just an hour. Ideal for tea time or as a side!
Recipe Ingredients:
- 5 cups sifted all-purpose unbleached flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/4 pound (1 stick) butter
- 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg, slightly beaten
How To Make Irish Soda Bread Recipe?
- Preheat the oven: Set your oven to 175°C / 350°F. Generously butter two 23 x 13cm (9 x 5-inch) bread pans.
- Prepare the dry mix: In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
- Incorporate the butter: Cut the butter into small pieces and work it into the dry mixture with your hands until it forms a grainy texture.
- Add raisins and seeds: Stir in the soaked and drained raisins, along with the caraway seeds.
- Combine wet and dry ingredients: Add the buttermilk and beaten egg to the dry mixture. Stir just until the dough is evenly moistened.
- Shape and bake: Divide the dough evenly between the two prepared pans, shaping it into loaves. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the loaves cool in the pans for 3–5 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips:
- Soak the Raisins: Always soak the raisins in water for 15–20 minutes and drain them before mixing. This keeps them plump and prevents them from drying out during baking.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this can pack the flour and make the bread dense.
- Don’t Overmix the Dough: Stir the wet and dry ingredients until just combined. Overmixing will make the bread tough and chewy instead of soft and tender.
- Check for Doneness Properly: Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready. If wet batter sticks, bake a little longer.
- Cool Loaves Before Slicing: Let the loaves cool completely on a wire rack. Slicing too early can cause the bread to crumble or become gummy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Irish Soda Bread cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: Allow the bread to cool fully before wrapping it in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. To thaw, place the wrapped bread in the refrigerator overnight or leave it at room temperature for a few hours before serving.
Nutrition Facts
- Calories: 214
- Total Fat: 3.67g
- Saturated Fat: 0.772g
- Cholesterol: 13mg
- Sodium: 283mg
- Potassium: 196mg
- Total Carbohydrate: 41.51g
- Dietary Fiber: 1.8g
- Sugars: 14.46g
- Protein: 4.86g
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Irish Soda Bread Recipe
Description
This delicious and easy Irish Soda Bread is a quick-bake classic that’s perfect for any occasion. With its soft, tender crumb and hints of sweet raisins and aromatic caraway seeds, it’s a versatile treat. Made with pantry staples like flour and buttermilk, this no-yeast bread is ready in just an hour. Ideal for tea time or as a side!
Ingredients
Instructions
- Preheat the oven: Set your oven to 175°C / 350°F. Generously butter two 23 x 13cm (9 x 5-inch) bread pans.
- Prepare the dry mix: In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda.
- Incorporate the butter: Cut the butter into small pieces and work it into the dry mixture with your hands until it forms a grainy texture.
- Add raisins and seeds: Stir in the soaked and drained raisins, along with the caraway seeds.
- Combine wet and dry ingredients: Add the buttermilk and beaten egg to the dry mixture. Stir just until the dough is evenly moistened.
- Shape and bake: Divide the dough evenly between the two prepared pans, shaping it into loaves. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the loaves cool in the pans for 3–5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Soak the Raisins: Always soak the raisins in water for 15–20 minutes and drain them before mixing. This keeps them plump and prevents them from drying out during baking.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this can pack the flour and make the bread dense.
- Don’t Overmix the Dough: Stir the wet and dry ingredients until just combined. Overmixing will make the bread tough and chewy instead of soft and tender.
- Check for Doneness Properly: Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s ready. If wet batter sticks, bake a little longer.
- Cool Loaves Before Slicing: Let the loaves cool completely on a wire rack. Slicing too early can cause the bread to crumble or become gummy.
Irish Soda Bread Recipe