This simple Irish soda bread recipe is soft, slightly sweet, and filled with raisins. Made with buttermilk and cold butter, it bakes into a tender loaf with a golden crust.
Equipment
Ingredients
- 4 cups (480 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tsp baking powder
- 1 ¼ tsp baking soda
- 1 tsp salt
- ½ cup (113 g) unsalted butter, cold and cubed
- ¾ cup (120 g) raisins
- 2-3 teaspoons caraway seeds, optional
- 1 ¼ cup (284 g) buttermilk
- 1 large egg, lightly beaten
For brushing:
- ¼ cup (57 g) butter, melted and cooled slightly
- ¼ cup (57 g) buttermilk
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat with non-stick spray. Set aside
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.4 cups all-purpose flour, ¼ cup granulated sugar, 2 tsp baking powder, 1 ¼ tsp baking soda, 1 tsp salt
- Add the cubed butter and cut it in with a pastry cutter or two forks until the butter is broken down into pea-sized crumbs.½ cup unsalted butter
- Stir in the raisins and caraway seeds (if using).¾ cup raisins, 2-3 teaspoons caraway seeds
- Pour in the buttermilk and egg. Stir until a dough forms and pulls away from the sides of the bowl.1 ¼ cup buttermilk, 1 large egg
- Turn the dough onto a lightly floured surface and shape the dough into a round loaf (a slightly flattened ball). Transfer to the prepared baking sheet. Dough will be sticky but if it is too sticky to handle you can sprinkle it with a bit of extra flour.
- Stir the melted butter and buttermilk together. Brush over the top and sides of the loaf.¼ cup butter, ¼ cup buttermilk
- Use a sharp knife to cut a ½-inch deep “X” over the top of the loaf.
- Bake 55-65 minutes, or until golden and a toothpick inserted into the center comes out clean. If the top of the loaf is browning too quickly, tent loosely with foil.
- Let the loaf cool on a wire rack at least 20 minutes before slicing.
Notes
- Optional: For a softer crust, brush with butter/buttermilk mix again once or twice during baking.
- Don’t overmix the dough — mix just until combined to keep the bread tender.
- Dough will be sticky; add a little flour if it’s too hard to handle.
- If you don’t have buttermilk, you can make your own. Add 1 Tablespoon white vinegar or lemon juice to a measuring cup, then pour in milk until it reaches 1 ¼ cup total. Stir and let sit for 5 minutes until slightly thickened.
- Storage: store in a baggie or airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 420mg | Potassium: 169mg | Fiber: 2g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 2mg
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
