Two days until St. Patrick’s Day and instead of baking my Irish Carbomb Cupcakes, I decided to go for a more traditional recipe: Irish Soda Bread.
Real Irish Soda Bread has a tender, dense crumb and rough crust. It is not sweet and can be served with butter and jam at breakfast or alongside dinner.
Now, American-Irish soda bread is sweeter and has caraway seeds and raisins. I opted for a more American style sans caraway seeds. Fair warning: this recipe makes enough bread for an Irish clan.
Irish Soda Bread
Irish soda bread
- 5 cups all purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
- 2 1/2 cups raisins
- 3 tablespoons caraway seeds optional
- 2 1/2 cups buttermilk
- 1 large egg
Preheat oven to 350°F. Generously butter heavy ovenproof 10-inch to 12-inch diameter skillet with 2 to 2 1/2-inch high sides. Whisk first five ingredients in large bowl to blend.
Add butter. Using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds (optional).
In a separate bowl, whisk buttermilk and egg in medium bowl to blend.
Add milk and egg mixture to the flour and raisin mixture. Using wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer dough to prepared skillet. Smooth top, mounding slightly in center. Using a small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. Bread can be made one day ahead. Wrap tightly in foil and store at room temperature.
Recipe adapted from Epicurious.