This bakery quality Irish soda bread has a soft, moist and chewy center with a wonderfully crusty exterior.
- 4 cups (500g) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 4 tbsp (57g) butter
- 1 large egg, lightly beaten
- 1 3/4 cups (438ml) buttermilk
- 1 cup (160g) raisins
- 1 tbsp granulated sugar
- Preheat oven to 425F. Lightly grease and flour a 9″ round baking pan. Set aside.
- In a large bowl, whisk together the flour, salt, and baking soda.
- Work the butter into the flour mixture using your fingers until it resembles coarse meal. Toss in the raisins and sugar if using.
- Make a well in the center of the flour mixture. Add beaten egg and buttermilk and mix in with a wooden spoon until dough comes together. Add a little more flour (2-4 tbsp) if the dough seems too wet.
- Turn dough onto a floured surface and gently knead to form into shape of a loaf. Note that the dough will be a little sticky, and quite shaggy. You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
- Transfers the dough onto the prepared baking pan. Using a sharp knife, cut an X along the top of the dough about 1″ deep.
- Bake for 35-45 minutes or until a thin skewer inserted into the center comes out clean.
- Cool in pan for 5-10 minutes, then transfer to cooling rack. Best served warm and just baked.
Leftovers can be stored at room temperature tightly wrapped in plastic wrap. Please note soda bread dries out pretty quickly, so it’s really only good for a day or two.
- Category: bread
- Method: bake
- Cuisine: Irish
Keywords: Irish soda bread recipe, easy Irish soda bread, Irish soda bread with raisins