My husband and I have been together almost 9 years now and pretty much every year on St. Patrick’s Day, we have been making Irish Soda Bread. We have tried different recipes and this year I made two loafs to take to St. Patrick’s Day lunch with us! One with raisins and one with out raisins. This post is about the Irish Soda Bread With Raisins and Caraway seeds. Please look for my next post for the bread with out raisins.
This bread is really easy to make but you will likely have to buy some ingredients, because if you are like me, you don’t keep buttermilk handy, or caraway seeds (not in the recipe but we added them because we always have.)
I am not a chef – so my breads don’t look perfect. But they are delicious! Here are the recipes I used this year! Try them out yourself at home this St. Patrick’s Day!
Grandma’s Irish Soda Bread
The full recipe and instructions can be found at: Sally’s Baking Addiction
Instructions (According to Sally)
Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.
I decided to use my cast iron skillet this time around since I usually make this bread in a container to get it to brown better.
Whisk the buttermilk and egg together. Set aside.
Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins.
I mixed all of the ingredients listed above and cut the butter into tiny cubes and used my hands to mix it in really well (you have to sort of mush it into the flour).
Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into a ball as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Do not knead the dough too much. You literally just want to make sure everything is mixed in and make it into a ball. I always have to add a little more flour when doing this since the dough is very sticky.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
I made my cut too deep – don’t do what I did unless you like how mine looks at the end. 😉
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
If you follow her instructions, you will get PERFECT Irish Soda Bread! We did add Caraway seeds since we enjoy the flavor they add, so if you would like to add some yourself, add about 1 tbsp to the dough when you are mixing in the raisins.
The bread actually turned out looking pretty silly because I cut the x in it too deep but it did not ruin t he flavor, so it’s okay if you make the same mistake I did. I made two of these, 1 for my family and 1 for my friend. She says it tastes very good with the raisins.
Please go visit Sally’s Baking Addiction for this recipe and more! My husband found her recipe for us to use this year and I really liked how simple it was, it only took me about 15 minutes to prep – and it took about 45 minutes to bake.
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