This Irish Soda Recipe recipe is my version of my mom’s long-lost recipe and everyone who eats it absolutely loves it. You can make two smaller loaves with this recipe and freeze one if desired.
We talk you through making Irish Soda Bread on Episode 224 of our podcast. If you enjoy this recipe, you may also like our recipes for Lemony Anise Tea Cake and Rhubarb Custard Cake.
Ingredients
5 cups all-purpose flour or gluten free 1-1 flour
1/3 cup sugar
1 tablespoon baking powder
1 1⁄2 teaspoons salt
1 teaspoon baking soda
1⁄2 cup unsalted butter or dairy free butter, cut into cubes
2 1⁄2 cups brown and golden raisins or currants or a mixture (one 12oz box if you’re only doing one variety)
3 tablespoons caraway seeds
2 1⁄2 cups buttermilk or dairy free buttermilk
1 large egg, room temperature
Directions
Preheat oven to 350F.
Generously butter or grease an ovenproof 10 to 12-inch diameter skillet or line a baking sheet with lightly greased parchment paper and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter pieces and using a pastry blender or fingertips, cut in until coarse crumbs form.
Stir in the raisins and caraway seeds.
Whisk the buttermilk and egg together in medium bowl or a large measuring cup to blend.
Add to buttermilk mixture to the dough and stir briskly with a wooden spoon or spatula, until fully incorporated and no dry flour anywhere. This dough will be very sticky.
Transfer dough to your prepared skillet or baking sheet lined with parchment paper; use wet hands to shape the dough into a round loaf and smooth the top.
Use a small sharp knife to cut an X in the top.
Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour and 10 minutes. Two smaller loaves on a baking sheet took 60 minutes.
Allow the bread to cool for about 10 minutes before turning it out on a rack to cool completely. Serve and enjoy!