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Irish Soda Bread

March 16, 2009

Top o’ the mornin’ to ya!  Every year around this time we start craving a good loaf of Irish Soda Bread.  Who doesn’t?  It’s perfect for breakfast or a quick snack.  Last year was the first year we tried making the bread.  We searched for a recipe that was similar to Erin’s grandmother’s, which has been repeatedly touted as the best soda bread ever.  Seriously.   

Irish Soda Bread Baked 2

The recipe we use is for an easy, simple Irish Soda Bread.   It does not call for caraway seeds.  I’m sure you can add them if you’d like but we prefer our bread without them.  We do, however, add regular and golden raisins to the dough.  Both types of raisins are similar in taste and they add some nice color and sweetness to the bread.

Irish Soda Bread

Adapted from MP Welty 


4 cups all-purpose flour

4 tablespoons white sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup margarine or butter, softened

1 cup buttermilk

1 egg

1/4 cup butter, melted

1/4 cup buttermilk

3/4 cup raisins

3/4 cup golden raisins



Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine/butter.  If using butter, cut it into the dry mixture. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly.  Add raisins into the dough while kneading.  Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.


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