Irish Soda Bread with Raisins
Warm, comforting, and bursting with flavor, this Irish Soda Bread with Raisins is incredibly easy to make. No kneading or rising required, just a few minutes of mixing and you'll be on your way to enjoying this delicious rustic bread with its slightly sweet, subtly tangy flavor and chewy texture.
Servings: 12 wedges or slices
Calories: 301kcal
Ingredients
- 4 cup Flour all-purpose
- 2 tablespoon Sugar
- 1 teaspoon Baking soda
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter room temperature
- 1¼ cup Buttermilk divided
- ½ cup Raisins plumped in warm water
- 1 large Egg
- ¼ cup Butter melted
Instructions
- Preheat the oven to 375F. Ready a 9" cast iron skillet or an oven proof Dutch oven. You'll need two sheets of parchment paper as well. Place the raisins in a small bowl and fill to cover with hot tap water.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.4 cup Flour, 2 tablespoon Sugar, 1 teaspoon Baking soda, 1 tablespoon Baking powder, ½ teaspoon Salt, ½ cup Raisins
- Cut the butter into the flour until completely mixed into a somewhat coarse textured, sandy mixture.½ cup Butter
- Add 1 cup of the buttermilk, reserving the rest for later, drained raisins, and the egg to the flour. Mix the egg and butter milk together, adding the flour to the mixture as you stir. Continue mixing until the flour is completely blended in.1¼ cup Buttermilk, 1 large Egg
- Turn out the dough on a lightly floured surface and knead lightly, folding the dough over about four time, and shape into a round loaf.
- Lay the two pieces of parchment paper over each other in opposite directions and place the ball of dough in the middle.
- Using a long sharp knife, score a 1" deep X across the top of the dough. Carefully lift the dough ball by the parchment paper and set into the Dutch oven, or in the cast iron skillet.
- In a small bowl or cup, mix the remaining buttermilk and melted butter. Brush the mixture the top of the scored soda bread with the mixture, being generous. You'll use about half of the mixture.¼ cup Butter
- Bake the bread for about 50 minutes, basting with the remaining buttermilk mixture halfway through the baking process.
- Allow the soda bread to cool before slicing or cutting into wedges and serving.
Notes
- Use room temperature ingredients for optimal results.
- Don't overmix the dough, as this can make the bread tough.
- Be gentle when shaping the loaf, as over handling can also make the bread dense.
- If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the remaining baking time.
Nutrition
Calories: 301kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 420mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 2mg