Rosie's Traditional Irish Soda Bread

"This Irish soda bread recipe was passed on to me by a dear friend of my mother's who was born and raised in Ireland. It's the best Irish soda bread I have ever had. It is much higher, lighter and softer than most other recipes I have seen. It has an excellent flavor and texture, as well."
 
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photo by pate g.
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Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 9 inch bread
Serves:
16
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ingredients

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directions

  • Combine dry ingredients together in a large bowl.
  • In a small bowl beat eggs and stir in sour cream.
  • Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
  • Batter will be very thick.
  • Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
  • Place batter in a greased 9 inch springform pan.
  • Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
  • With a knife make a shallow crisscross on the top.
  • Bake for 50 minutes in a preheated 350ºF oven.

Questions & Replies

  1. How do I print recipe
     
  2. my springform pan is 10 innches, how do I adjust?
     
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Reviews

  1. Wonderfull Soda Bread!! Very light and lots of raisins and caraway. Didn't change a thing and it is the best I've made in years!! A real keeper, thanks for sharing 1Steve, we will make it again and again.
     
  2. This was my first time to ever make or taste Irish soda bread. I made it for our St. Patrick's Day family get-together. It was wonderful. Very light in texture and the caraway seed adds so much to the flavor. I can't imagine anyone leaving this ingredient out. I am bread-making challenged and I thought this recipe was very easy to make. Thanks 1Steve.
     
  3. I made this for an "Irish night" at work and the clients nearly trampled me getting to the table to try this! Several of them gave me their addresses so I could mail then the recipe! This has a velvety texture, the only thing I did that was different cut the caraway in half. Kudos 1Steve!
     
  4. I loved It! I would not change a thing. I have been craving Irish soda bread, and this was the best I ever had.It was not difficult to make and It came out very moist.
     
  5. I made this to go with our corned beef St. Paddy's Day dinner on the Zaar "Go Irish-Go Green" cook-a-thon on March 16/17, 2002. What a great choice! This was very easy to whip up, looked great, and tasted even better. Very light and very moist. I had to leave out the caraway seeds due to hubby's dislike of them, but I'm sure they would add a great taste. I used fatfree sour cream and it worked fine. Thanks for posting this, Steve; it's a real keeper!
     
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Tweaks

  1. We sub the raisins and caraway for dried cherries and finish the top with powdered sugar...but you cant go wrong with this one!
     
  2. I mixed the raisins with the dry ingredients and cooked it for 5 min longer.
     
  3. I made this again yesterday and buttered the top right out of the oven. Loved how the butter sunk into the warm bread.
     
  4. I always add a little buttermilk to this.
     
  5. increased sugar to 3/4.cup and added 2 stick of melted butter to eggs and sour cream before combining with dry ingredients. I also increased oven temp.to 375.
     

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