Slicing Soda Bread

I got home last night and decided I had to make Irish Soda Bread. It’s been on my mind ever since I made the Green Tea Pecan Crumbles. St. Patty’s Day has just been buzzing around in my head. Luckily, you’ll see that the web offers up tons of recipes on Irish Soda Bread and the vast majority of them are “easy as pie”. Why do people say that? Pie is not that easy. This is way easier than pie!

The one problem is that I didn’t have buttermilk on hand so decided to try making faux buttermilk, for the first time. My verdict is that it works when you’re in a bind. The texture came out amazing, moist and spongey, and the soda bread tastes good. I’m enjoying a slice with my coffee right now. But, I think the flavor of real cultured buttermilk would be even more amazing. (Without a side-by-side comparison, I can’t be sure, but that’s my guess.) One more note: I only had 1/2 cup of raisins left so that’s what I put in this recipe but use 1 cup if you have.

Irish Soda Bread
~adapted from Irresistible Irish Soda Bread

  • 3 cups all-purpose flour
  • 1/2 cup raisins
  • 1/3 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 1 egg, lightly beaten
  • 1/4 cup butter, melted and cooled

1. In a large bowl, stir together flour, raisins, sugar, baking powder, salt, and baking soda.
2. In a medium sized bowl, combine egg and buttermilk. Mix wet mixture into dry mixture, just until combined. Stir in butter trying not to over-mix.
3. Pour into a 9×5 loaf pan prepared with non-stick spray. Let it rest on the counter for 30 minutes. Preheat your oven to 325 degrees F at this time.
4. Bake for 60-70 minutes, or until toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove from pan and cool completely. Store wrapped in aluminum foil.

Soda Bread Slices
posted by jessica at 09:16 AM Filed under Bread, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.