The crust of this Irish Soda Bread is nicely crunchy while the inside is moist and flavourful when eaten warm. It is also quick and easy to make and you are guaranteed to have all the ingredients on hand in your pantry. In under 60 minutes you will have warm and fresh Irish Soda Bread out of the oven ready to serve. You can’t go wrong with this recipe, trust me!
Irish Soda Bread is best eaten warm straight out of the oven. It does dry quickly so you will want to eat it within two days.
4 cups flour
4 Tbsp sugar
1 tsp salt
1 tsp baking soda
4 Tbsp butter, cold
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
Create a well in the mixture and pour in your egg and buttermilk. Stir the dry ingredients into the liquid slowly with a wooden spoon until it is solid enough to kneed.
Transfer the dough to a lightly floured surface and kneed together to form a ball, careful not to over-kneed the dough. The dough should remain somewhat shaggy looking. If you are using a sheet pan the more circular the better as the bread will spread out a bit while baking.
Transfer the dough to your sheet pan and use a large knife to cut an X into the dough about 1 inch deep.
Bake in oven for 45-55 minutes, or until a cake tester comes out clean. If you are using a cast iron pan it will most likely take 55 minutes as it takes longer to heat up than a baking sheet. The bread should sound hollow when tapped. Looking for remote Java developers ? Contact us.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.