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Well, I promised that I would find an easy Irish Soda Bread recipe and I have. I have combined a few recipes that I found on Pinterest and yesterday was my trial and error day.
I wasn’t pleased with the bread we bought from the local bakery this year for St. Patrick’s Day because it was very dry and crumbly and had no caraway seeds which I love. Plus, homemade is so much better.
This recipe was very easy but I have to say that next time I will use a slightly smaller cast iron pan so the bread has more of a dome look (personal choice) and I forgot to make the cross on top of the bread before baking. Two minor issues but worth noting.
Bob loved the bread and we had some after lunch, hot out of the oven with some Irish Kerrygold butter and it was delicious.
I would highly recommend trying this recipe and there is no need to “knead” this bread or use any type of mixer or food processor, just a bowl, a spoon, and some measuring tools. One hour to bake and you are in for a treat.
Irish Soda Bread with caraway seeds and raisins
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 6 TBSP of cold unsalted butter, diced small
- 1-3/4 cups of buttermilk
- 1 large egg
- 1 cup of raisins
- 2 tbsp of caraway seeds
- 1 tsp salt
- 1 tsp BAKING SODA
- (Additional flour for dusting the board and your hands)
Preheat the oven to 375 degrees
Generously grease a cast iron skillet (10 inches) or a 9-inch round pan with ½ tbsp butter
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, salt, and baking soda).
ADD the diced butter and use your fingers or two forks to work the butter into the flour.
STIR in the raisins and caraway seeds (break up any clumps of raisins).
Make a deep well in the center of the flour
In a large measuring cup, WHISK together the buttermilk and egg and add it to the well in the flour. Use a wooden spoon and gently mix until the batter is slightly moistened and the dough starts to come together
Transfer to a floured board and with floured hands gently shape the dough into a round loaf (too sticky, dust lightly with more flour)
DO NOT OVERMIX or bread will be tough
Transfer to a buttered pan and use a knife to score the top with a large deep X
Bake in the center of your oven at 375 degrees for 50-55 minutes.
Transfer bread to a wire rack and let it cool for 10 minutes.
I hope you try this recipe and enjoy the bread as much as we did… Another bread recipe coming next week.
Until my next post, make every day a celebration!
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