Everyone should make an Irish soda bread recipe, many times. Even serve it as dessert. Nothing matches the aroma of this bread baking.
Ingredients
- 3-3/4 C of flour
- 1/4 C brown sugar
- 1 T baking powder
- 1 t baking soda
- 3/4 C golden raisins (or try dried currants or dried cranberries)
- 2 C of buttermilk
- 1 egg
Instructions
Pre-heat oven to 375 F.
Line a cookie sheet with parchment paper and set aside.
Place flour, sugar, baking powder and baking soda into a large mixing bowl. Blend well.
Fold in raisins until well mixed.
Pour the buttermilk into a separate small bowl.
Add the egg and whisk until completely combined.
Pour the mixture into the dry ingredients. Stir until mixed together and soft dough has formed.
Flour a flat surface lightly and transfer the dough to the surface.
Knead the dough 10 times or until the dough is pliable and smooth.
Form the dough into a large mounded round.
Place the dough on the prepared cookie sheet. Use a sharp knife to cut a shallow X in the middle of the mound. This allows the bread to expand rather than crack while baking.
Bake for 45 minutes or until browned on top and a toothpick inserted in the middle comes out clean.
Serves 10.
Irish Soda Bread
Ingredients
- 3-3/4 C of flour
- 1/4 C brown sugar
- 1 T baking powder
- 1 t baking soda
- 3/4 C golden raisins or try dried currants or dried cranberries
- 2 C of buttermilk
- 1 egg
Instructions
- Pre-heat oven to 375 F.
- Line a cookie sheet with parchment paper and set aside.
- Place flour, sugar, baking powder and baking soda into a large mixing bowl. Blend well.
- Fold in raisins until well mixed.
- Pour the buttermilk into a separate small bowl.
- Add the egg and whisk until completely combined.
- Pour the mixture into the dry ingredients. Stir until mixed together and soft dough has formed.
- Flour a flat surface lightly and transfer the dough to the surface.
- Knead the dough 10 times or until the dough is pliable and smooth.
- Form the dough into a large mounded round.
- Place the dough on the prepared cookie sheet. Use a sharp knife to cut a shallow X in the middle of the mound. This allows the bread to expand rather than crack while baking.
- Bake for 45 minutes or until browned on top and a toothpick inserted in the middle comes out clean.
