Recipe by Ceil from NJ
This is the very best Irish Soda Bread. The recipe was given to me by my friend, Brian Brophy, with an assist from Mean Chef who gave me the technique for making it light and airy.
Top Review by Naturelover
This is fantastic. I am surprised there are so few reviews.. I will make this from now on instead of corn bread. It looks beautiful. I really can't say enough about it. Thank You for the great recipe. No changes needed.
- 4 cups unsifted flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups buttermilk
- 2 eggs
- 4 ounces butter, cut into 1/2 inch pieces and left in the refrigerator un use
- 1⁄2 lb raisins (Sunmaid for baking are best) (optional)
- 1 teaspoon caraway seed (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Mix dry ingredients in a large bowl.
- Toss mixture with hands or wire whisk to make it light and airy.
- Put dry mixture and butter into a food processor and pulse a few times until butter is the size of peas Return to bowl and add raisins and/or caraway seeds if using.
- Beat eggs in a separate bowl, add buttermilk and blend well.
- Pour egg mixture, a little at a time, into dry mixture.
- Blend well with a spoon or spatula.
- Don't overmix.
- Dough should be heavy, but not too wet.
- If too dry, add a little more buttermilk.
- Dust hands with flour and mold dough into a round.
- Place dough into a greased 9" round pan.
- Dust top generously with flour.
- Cut a deep cross into the dough.
- This will prevent the bread from cracking, and it looks traditional.
- Bake at 350°F for one hour, or until well browned and center is not doughy.
- Cool on rack, and serve warm w/butter and jam.