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.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9-inch deep-dish pie plate.
Spoon 1 tablespoon of the buttermilk into a small bowl; place remainder of 1 cup buttermilk into a separate bowl.
Stir golden raisins into the larger amount of buttermilk and allow raisins to soak while you complete the remaining steps.
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.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
Make a well in the center of the dry ingredients, pour in reserved butter, and stir until the mixture resembles coarse crumbs.
Mix the egg into the flour mixture until thoroughly combined.
Mix the soaked raisins with buttermilk into dough and shape dough into a ball.
Place the ball of dough into prepared pie dish and lightly pat dough down so top is slightly domed.
Use a sharp knife to cut two crisscrossing lines through the center of the loaf about 1/4 inch deep.
Thoroughly brush buttermilk and butter mixture over the loaf, getting the mixture into the crevices.
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.