St. Patrick’s Day is coming up, so I made a loaf of Irish Soda Bread for the festivities. This is a quick bread – no yeast involved. There are tons of variations and different recipes. I made mine sweet and cake-like. Some traditionalists might object, but it tastes good!
Irish Soda Bread
Course: Dinner, Dessert, Breakfast, AnytimeCuisine: Irish-AmericanDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesIngredients
3 cups of sifted all-purpose flour (or 14 oz. by weight)
1 tsp baking soda
1/2 tsp baking powder
1/4 cream of tartar
3/4 tsp of salt
3/4 cup of sugar
1.5 cups of buttermilk (or see below if you don’t have buttermilk)
1 egg
1 cup of raisins
1/2 cup cold butter, cubed
Directions
- Preheat oven to 350.
- Mix dry ingredients in bowl: flour, baking powder, baking soda, cream of tarter, salt, and sugar.
- In another large bowl, whisk buttermilk with egg.
- Slowly add the flour mixture into the wet ingredients. Use a wooden spoon to mix, but avoid overmixing.
- Add the raisins.
- Once combined, add the cubes of cold butter to the mixture with a pastry blender.
- Form bread into an oval. Place in a seasoned cast-iron skillet.
- Score the bread with a knife into a cross.
- Bake for 45 minutes or until golden brown.
Notes
- Don’t have buttermilk? Not to fear! For each half cup of buttermilk needed, add 1 TBS of cider vinegar or apple juice to a measuring cup, then add the amount of milk or half-half to reach the desired amount of buttermilk. For this recipe, I added 3 TBS of apple cider vinegar, then filled the measuring cup to 1.5 cups using a combination of half and half and skim milk (mostly because I was trying to use up my half and half and didn’t have enough to just use half and half).
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