Irish Soda Bread

Originally posted in March of '09, here , once again, in honor of Saint Patrick and the Irish side of our family, is Irish Soda Bread.  A gal from Ireland told it me that it is quite authentic, so eat up and Slainte'!


4 to 4-1/2 cups flour
2 Tbsp sugar
1 tsp salt
1 tsp baking soda
1 to 2 Tbsp caraway seeds
1/4 cup butter
1 cup raisins
1 egg. lightly beaten
2 cups buttermilk


1. Preheat oven to 425.
2. Sift first 5 ingredients together into large bowl.
3. Work butter in using 2 knives or a pastry blender, until mixture resembles coarse crumbs.
4. Make a well in the center. Add beaten egg, buttermilk and raisins. Mix until all is moistened.
5. Knead lightly in the bowl; do not overhandle, as bread will become tough.
6. Form into a round loaf and place on lightly greased cookie sheet or cast iron skillet.
7. Cut an "x" into the top, about 1 inch deep.
8. Bake 35 to 45 minutes, until loaf sounds hollow.
9. Cool in pan for 5 to 10 minutes, and then on rack.

Best served warm and fresh. Will only keep for 2 or 3 days before getting stale.

Irish Soda Bread

Not exactly in time for St. Paddy's Day, but in honor of the Irish side of our family.

4 to 4-1/2 cups flour
2 Tbsp sugar
1 tsp salt
1 tsp baking soda
1 to 2 Tbsp caraway seeds
1/4 cup butter
1 cup raisins
1 egg. lightly beaten
2 cups buttermilk


1. Preheat oven to 425.
2. Sift first 5 ingredients together into large bowl.
3. Work butter in using 2 knives or a pastry blender, until mixture resembles coarse crumbs.
4. Make a well in the center. Add beaten egg, buttermilk and raisins. Mix until all is moistened.
5. Knead lightly in the bowl; do not overhandle, as bread will become tough.
6. Form into a round loaf and place on lightly greased cookie sheet or cast iron skillet.
7. Cut an "x" into the top, about 1 inch deep.
8. Bake 35 to 45 minutes, until loaf sounds hollow.
9. Cool in pan for 5 to 10 minutes, and then on rack.

Best served warm and fresh. Will only keep for 2 or 3 days before getting stale.