I should have entitled this post, “Baking THE BEST Irish Soda Bread in the World. Maybe the Universe…. for St. Patrick’s Day” but that would have been rather long, and more importantly it would have been too modest.
I‘ve never had a piece of Irish soda bread so moist, tasty, harmoniously sweet and slightly savory at the same time. The crusty is crusty. The inside is pillow-soft. Warm from the oven, it’s almost a religious experience.
When I set out to make this bread yesterday, I was not thinking that this would become one of my top-ten all-time favorite recipes. What a difference 45 minutes makes…
Here’s the recipe. Write this one down.
4 to 4 1/2 cups flour
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter, cubed
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
Preheat the oven to 425 degrees. Whisk together the 4 cups of flour, sugar, salt, and baking soda in a large mixing bowl. Using clean fingers or a pastry cutter, work the butter into the flour, mixing until it resembles a coarse meal, then stir in the raisins.
Make a well in the center of the flour mixture. Pour the beaten egg and buttermilk into the well, and combine with a wooden spoon until the dough is too stiff to stir. Dust your hands with flour, then gently knead the dough- just enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Your bread could become tough if you over-work it. The dough will be a little sticky, like biscuit dough.
Transfer the dough to a floured baking sheet and shape into a round loaf. Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape.
Bake until the bread is golden and the bottom sounds hollow when tapped, about 35-45 minutes. Check for doneness by inserting a long, wooden skewer into the center of the loaf. If it comes out clean, it’s done. If the crust gets too dark while baking, tent the bread with aluminum foil.
Serve bread warm, with corned beef, sauteed cabbage, and roasted root vegetables and you should certainly have a Happy St. Patrick’s Day!
I can’t wait to try this Megan! Think I’m gonna have to pick up some buttermilk tonight on my way home.
Oh yay! I hope you enjoy it as much as I did. I had to show SERIOUS restraint not to eat a GIANT piece for breakfast this morning 😉
Happy St. Patty’s Day!
Hi Megan, Send some of this down south. It looks yummy. two and a half weeks to go!
Sara Eaker says
Yum!! I got to see you take your pics behind the scenes! Ah yeah. I’m still salivating.
All I can say is Yum!!! Definitely yum! Soda bread is totally one of my favorite foods in the entire universe, so I can definitely appreciate your praises of it. Looks delicious!
Yummy indeed! So is your corned beef and cabbage!
I just tried this recipe out this morning. My baking skills are probably not up to par with yours…and I burnt it just a little…but I think it turned out really well! It’s nice and dense and tasty and scrumptious! Thanks for the recipe.
Next time to make this try golden raisins (that’s how I make it)
A*MOM*ymous- I will! Love you!!!
Sara!! You were behind the scenes. If only you were behind them in PERSON to taste this fresh-from-the-oven!
Koci! Thanks so much! I totally agree- one of my FAVES!!
Momgateway- thanks for the comment. That corned beef was awfully tasty as well!
Cassandra- yea, I was watching my bread like a hawk- it probably would have burned had i not tented it. Im glad you liked it anyway! Thanks for trying it!!
Amanda- Great idea. I will!!
Kev Stevens says
Your article on St Patricks Day was very informative and well written, thanks for sharing this information. St Patricks day celebrations
I linked and pinned this post on my blog for a St. Patrick’s Day Favorites Pinterest Roundup. http://miraclemakinmommy.blogspot.com/2012/03/st-patricks-day-favorites-pinterest.html
terry crawford says
are we able to print your recipes? a friend of mine made this and it was so tasty!