Irish Soda Bread with Raisins (Printer-friendly)
Tender, slightly sweet quick bread, studded with juicy raisins and aromatic caraway. A delightful treat with butter or tea.
# What You’ll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon caraway seeds
→ Fruit
06 - 1 1/2 cups raisins
→ Wet Ingredients
07 - 1 3/4 cups buttermilk
08 - 1 large egg, lightly beaten
09 - 4 tablespoons unsalted butter, melted and slightly cooled
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease a 9-inch round cake pan.
02 - In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking soda, salt, and caraway seeds.
03 - Gently stir in the raisins, ensuring they are evenly coated with the flour mixture.
04 - In a separate medium bowl, whisk together the buttermilk, lightly beaten egg, and melted butter.
05 - Create a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or spatula just until a shaggy dough forms, taking care not to overmix.
06 - Turn the dough out onto a lightly floured surface and gently knead 6 to 8 times, just until the dough comes together and holds its shape. Form the dough into a round loaf.
07 - Place the shaped loaf onto the prepared baking sheet or into the cake pan. Using a sharp knife, cut a deep 'X' across the top surface of the dough.
08 - Bake for 35 to 40 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean.
09 - Allow the bread to cool on a wire rack for at least 20 minutes before slicing and serving.
# Expert Tips:
01 -
- It's astonishingly quick to put together, meaning you can have fresh-baked bread with minimal fuss.
- That perfect balance of slightly sweet, tangy buttermilk, and savory caraway seeds is simply irresistible.
02 -
- Overmixing is the cardinal sin of soda bread; a light hand ensures a tender crumb, not a tough one.
- Using proper buttermilk is non-negotiable; its acidity is what makes the baking soda work its magic.
03 -
- Flour your raisins lightly before adding them to the dough; this clever trick stops them from sinking to the bottom during baking.
- Don't be afraid of the deep 'X' cut on top. It's traditional for a reason and ensures an even rise and beautiful presentation.