Macombs Irish Soda Bread

I found this delicious simple recipe about a year ago….it’s very addicting and excellent with Corned Beef and Cabbage. Cut the bread into wedges and serve warm with butter.



Step: 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

Step: 2

In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan.

Step: 3

Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.


Per Serving: 293 calories; protein 6.5g; carbohydrates 46.8g; fat 9.3g; cholesterol 47.7mg; sodium 361.3mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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