Sheila's Irish Soda Bread
"Growing up in an Irish household, I have had the pleasure of tasting many a soda bread. It seems like every woman had her own recipe, and I have tasted them all. Some are brown and some are white, some have raisins and caraways, some have only one or neither, some are cakey and some are bready, some are round and some are oblong. This recipe uses sour cream instead of the traditional buttermilk, and is on the "cakey" side. You can bake them in either a 8x4-inch loaf pan or an 8-inch round pan."
photo by Baby Kato
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
2 loaves
ingredients
- 1 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 16 ounces sour cream
- 3 eggs
- 1 cup raisins
- 2 tablespoons caraway seeds (optional)
directions
- Combine sugar, baking soda, baking powder, flour and salt in a large bowl. Stir in eggs and sour cream, then add raisins and caraway seeds. Pour into two greased and lightly floured 8x4-inch loaf pans or 8-inch round pans.
- Bake at 325 degrees F for approximately 60 minutes, or until a toothpick inserted in the bread comes out clean.
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Reviews
-
Fabulous Irish soda bread recipe! We loved this. It's a perfect consistency and density. I like that that it was slightly sweet, but not overly. Perfect. -
I made one loaf using Splenda for the sugar and DH and I enjoyed half of if it with a scrambled egg dinner last evening. Personally I would like it a bit less sweet but DH and a friend wiped out the second half awhile after dinner and they both loved it as it was. I'll be the first to admit that I have a lower sweet tolerance. All in all, this is one great soda bread. -
I love Irish Soda Breads and this one is the bomb. JackieOhNo...I love your soda bread recipes, another winner here. So much flavor, excellent textures, perfect crumb and the taste is too die for. Equally as good toasted or plain, spread with a little soft butter, yummm. Thank you for filling my cravings beautifully, I will be enjoying this for my breakfast for the next few days. Made for the Best of 2013. -
Easy and Delicious. We made this for our St Patrick's Day dinner and ate a whole loaf of it today. Made for PRMR. -
wow oh wow this is a great sweet bread . it was perfect for breakfast and easy too. i did add some of the caraway .im glad i did. i made only 1 loaf .it turned out perfect . if you have a family i would make 2 loaves .
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
