Traditional Irish Raisin Soda Bread
This tender, flavorful, wonderful bread is so quick to make up and does not use yeast; the secret is in the buttermilk.
Irish Soda Bread is traditionally served with Corned Beef, however, it’s so easy you can serve this anytime and it makes excellent toast.
BEST Traditional Irish Raisin Soda Bread
3 cups flour
1/4 cup granulated sugar
1 Tbl. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ½ cups raisins
1 ½ cups buttermilk (this really must be buttermilk for best results)
Preheat oven to 350 degrees.
In a large mixing bowl, combine all of the dry ingredients.Add in the raisins slowly while mixing to allow the raisins to become coated with the flour mixture.Add in the buttermilk slowlyMix only until incorporated and a soft dough forms.
Turn out onto a floured surfaceKnead just until it forms a smooth ball, no longer or it makes a tough bread.
Flatten ball so that the sides and middle are about the same thickness to ensure even baking.Place on a cookie sheet pan that has been coated with spray release, or on a pan that is lined with parchment paper.
Slash the top a few times with a sharp knife, which provides ventilation and is the signature of this type of bread.
Bake 35-45 minutes; until browned and cooked through.
*If it becomes too browned while cooking, tent with foil, and finish cooking till the center is done.When you can thump the bottom and it sounds hollow it is cooked through – as long as the bread was formed to an even thicknessLet bread set for 10 minutes before slicing.
Serve with traditional my scrumptious easy crock pot Corned Beef, Cabbage and Vegetables. Click HERE
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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