Moms Irish Soda Bread

Authentic Irish soda bread does not contain raisins, but I like mine with raisins so I include them. This is a very easy and delicious recipe.



Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Grease a 9-inch deep-dish pie plate.

Step: 3

Spoon 1 tablespoon of the buttermilk into a small bowl; place remainder of 1 cup buttermilk into a separate bowl.

Step: 4

Stir golden raisins into the larger amount of buttermilk and allow raisins to soak while you complete the remaining steps.

Step: 5

Spoon 1 tablespoon of the melted butter into the small bowl with the tablespoon of buttermilk; stir to combine and set aside. Set remaining melted butter aside.

Step: 6

Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.

Step: 7

Make a well in the center of the dry ingredients, pour in reserved butter, and stir until the mixture resembles coarse crumbs.

Step: 8

Mix the egg into the flour mixture until thoroughly combined.

Step: 9

Mix the soaked raisins with buttermilk into dough and shape dough into a ball.

Step: 10

Place the ball of dough into prepared pie dish and lightly pat dough down so top is slightly domed.

Step: 11

Use a sharp knife to cut two crisscrossing lines through the center of the loaf about 1/4 inch deep.

Step: 12

Thoroughly brush buttermilk and butter mixture over the loaf, getting the mixture into the crevices.

Step: 13

Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.


Per Serving: 305 calories; protein 6.2g; carbohydrates 51.6g; fat 8.8g; cholesterol 36.7mg; sodium 370.5mg.

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

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

A dough’s first rising can be done in the fridge 24 hours . 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 night before , then clear it off the next day.

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