Description
This Irish Soda Bread is a delightful and simple treat that combines buttermilk and flour for a quick, satisfying bread that’s perfect for any meal. With optional raisins for a touch of sweetness, it’s an excellent choice for gatherings or just a cozy dinner at home.
Ingredients
Scale
- 1 ¾ cups raisins, or currants, optional*
- â…” cup irish whiskey such as jameson, or apple juice or white grape juice, optional
- 4 ¼ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups buttermilk*
- 2 large eggs + 2 yolks, use the extra whites for an omelette or scrambled eggs
- 4 tablespoons unsalted butter, melted; divided
- ¼ cup granulated sugar
- 2 tablespoons turbinado sugar, optional (granulated sugar may be substituted)
Instructions
- Preheat the oven to 350°F and prepare a nonstick baking sheet with cooking spray. Alternatively, use a greased 9-inch cast iron skillet.
- If using raisins, soak them in Irish whiskey or juice in a medium bowl while preparing the rest of the recipe.
- In a large bowl, combine the flour, baking powder, baking soda, and salt; whisk together and set aside.
- In another bowl, mix the buttermilk, eggs, yolks, 3 tablespoons melted butter, and granulated sugar; whisk until combined.
- Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon or spatula.
- If using raisins, drain the soaking liquid and fold the raisins into the dough carefully.
- Transfer the dough onto the prepared baking sheet or greased skillet, shaping it into a round loaf.
- Make an X-shaped cut on top of the dough, about ½-inch deep, using a sharp knife.
- Brush the surface with remaining melted butter and sprinkle with turbinado sugar, if desired.
- Bake for 45 to 60 minutes until golden and cooked through, checking for doneness to avoid underbaking.
- Let the bread cool completely on a rack before slicing. Serve with butter for best flavor.
Notes
Soaking the raisins enhances their sweetness, but it’s optional.
Ensure the butter is melted but not hot before combining with the other wet ingredients.
This bread can be stored at room temperature for up to 4 days or frozen for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg