Irish Soda Bread
This is the recipe my grandmother brought with her when she immigrated from Ireland to the US.
Equipment
- Large bowl
- Wooden Spoon
- Measuring Cups
- Liquid Measuring Cup
- Measuring Spoons
- 9 inch round pan
Ingredients
- 3 ¼ cups all purpose flour
- ⅓ cup sugar
- 1 ½ tsp salt
- 1 tsp baking soda
- 1 tbsp caraway seeds (optional)
- 1 cup raisins
- 3 tbsp butter (softened to room temperature)
- 1 ½ cups buttermilk
- 2 eggs
Instructions
- Preheat oven to 425° F.
- Combine all ingredients in a large bowl with a wooden spoon until the dry ingredients have been incorporated. The dough will be stiff.
- Coat a 9 inch round baking pan with baking spray or shortening and flour.
- Put dough into prepared pan. Use the back of the wooden spoon to smooth the batter evenly.
- Bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean, or a baking thermometer should turn red.
- Let cool in pan on a cooling rack for 10 minutes. Then transfer to a cutting board or cake plate.
- The soda bread may be served warm, or can be stored in an airtight container for 3 days.
Notes
- To soften butter to the right consistency, let it sit at room temperature for at least 30 minutes. It should be soft, but not melted.
- Low-fat buttermilk works perfectly in this recipe.
- The caraway seeds and/or raisins can be omitted.
- You can use a 9-inch round cake pan with either straight or sloped sides.
- If you do not have baking spray (a premixed spray containing oil and flour) you can grease your pan with shortening and coat with flour.