Saint Patrick’s Day is a time for all the Irish inspired recipes to come out!
I do love Irish Soda Bread and would serve it all year round!
I found this recipe on the internet many years ago and have been using this one ever since.
I’ve even worked in places that had their own recipe for Irish Soda Bread until I converted them to this very simple recipe!
Traditional Irish soda bread can have a tendency to be dry to the point you can barely swallow it, but this recipe is not that way!!
With just a handful of ingredients that you probably have in your pantry right now!
Leave out the raisins and caraway if you don’t like either and you will still have a great tasting, quick & easy bread in less than 2 hours!
- All Purpose Flour 500g (4 cups)
- Salt 6g (1 teaspoon)
- Baking Powder 5g (1 teaspoon)
- Baking Soda 5g (1 teaspoon)
- Caraway Seeds (optional) 8g (1 Tablespoon)
- Raisins 82g (½ cup)
- Buttermilk 475ml (2 cups)
- Canola or any Vegetable Oil 2 Tablespoons (28g)
- In a large mixing bowl combine all the sifted dry ingredients and the raisins and caraway seeds.
- Add the canola oil and the buttermilk and work this dough to a very soft, sticky mass.
- Turn out onto a lightly floured work surface and knead it gently into a disc.
- This loaf is what we call a "free form" bread. So you will place onto a sheet pan with parchment paper, cut an X in the top of the dough round, dust with a little more flour, and bake immediately in preheated 350° F oven
- Bake for 15 minutes at 350°F then turn the oven down to 325°F and bake for another 45 min to 1 hour or until it reaches 200°F on an instant read thermometer
- Cool completely before slicing
Wrap in plastic or in an airtight container and store for up to 5 days at room temperature.[/b]
Bread will go stale before it will go bad