Baking, Esq.

10th March 2012


Irish Soda Bread


I decided I needed to make something in honor of St. Patrick’s Day and there is no way I was gonna eat corned beef (plus by now you all have surely figured out I am something of a carb addict) sooooo…. I decided to try my hand at Irish Soda Bread.


I was a little overwhelmed with how many variations there are on that theme but this recipe just looked good and delicious.  And my bread turned out absolutely beautiful!

Irish Soda Bread

From: In Words and Pictures 

4 - 4 1/2 cups flour

2 tbsp sugar

1 tsp salt

1 tsp baking soda

4 tbsp butter at room temperature and cut into slices

1 cup raisins

1 large egg, lightly beaten

1 3/4 cups buttermilk (don’t have buttermilk?  No worries: simply add a teaspoon of lemon juice to fresh milk and let it sit for a while) 

Plump your raisins in a bowl by covering them in hot water and allowing them to sit till needed.

Preheat oven to 425 degrees.  


Whisk together 4 cups of flour, sugar, salt, and baking soda in a large bowl.  Using a pastry cutter (or a fork, or even go for it with your fingers) work in the butter until the mixture resembles coarse crumbs.  Drain and stir in your raisins.  


Dig a well in the center of the flour mixture and pour the buttermilk and beaten egg into the well.  Stir with a wooden spoon until the dough is too stiff to stir.  Turn the dough out onto a floured board and give it one or two turns of kneading.  Be careful here not to over-knead!  You just want it to come together to form a rough ball.  And the dough will be a little sticky.  


Transfer the dough to a baking sheet and shape into a rounded loaf.  Score the top with a deep X shape.


Bake 35-45 minutes (mine was actually more like 50 minutes) until a thin knife or long skewer inserted into the center of the loaf comes out clean.


If your crust starts to get too dark, as mine did, you can tent aluminum foil around it and let it finish baking.


Happy St. Patrick’s Day! 


Tagged: breadIrishSt. Patricks DayRasinsQuick bread