(Different) Irish Soda Bread

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

A little different than most soda bread recipes, which makes it even more delicious! The beer and pepper add a little different flavor, not mention a genuine Irish-ness. I got this out of a Woman's World magazine. This bread tastes best eaten right out of the oven.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Let beer stand until flat, about 20-30 minutes.
  3. Coat baking sheet with cooking spray.
  4. In a large bowl combine flour, sugar, baking powder, caraway seeds, salt, and pepper.
  5. Stir in raisins.
  6. Stir in beer, butter, and one egg until a dough forms.
  7. On a floured surface, knead dough until smooth. Shape into round loaf.
  8. With kitchen scissors or serrated knife, cut 1/2" deep X into top of bread.
  9. Lightly beat remaining egg and brush over dough.
  10. Bake 55 minutes or until loaf sounds hollow when tapped on bottom.
  11. Remove from pan and cool on rack.
  12. Eat warm for best taste!


Most Helpful

This turned out great, despite the fact that we 1) used a pretty lousy type of light beer and 2) realized too late that we were out of caraway seeds. This bread has a nice sweetness to it, and the texture is great. I really enjoyed the cracked pepper on top; it went surprisingly well with the raisins (well, we used currants...pretty much the same thing). Thanks for posting this!

Aunt Cookie September 12, 2008

One of the best soda breads I have made. I used Sierra Nevada Bigfoot beer, which is an amber, barleywine style ale. Really added some flavor to the bread, along with the caraway seeds. Left out the raisins, as I was serving this with potato soup. I formed this into about an 8-inch round about 2 inches thick, and it rose while baking to about 6 inches! Thanks for this keeper!

Outta Here March 15, 2008

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