Description
This classic Irish Soda Bread with Raisins is a quick and easy bread recipe that requires no yeast or rising time. Made with simple pantry ingredients, including flour, sugar, baking powder, baking soda, and buttermilk, this bread has a deliciously tender crumb with a slightly sweet flavor from the raisins. Perfect for breakfast, tea time, or alongside a hearty soup, it’s a traditional Irish treat that can be prepared and baked in under an hour.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups white flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Fat
- 6 tablespoons cold butter
Fruits
- 3/4 cup raisins
Wet Ingredients
- 1 large egg
- 3/4 cup buttermilk
Instructions
- Prep: Heat the oven to 400°F (200°C). Line a baking sheet with baking parchment or a silicone mat. Lightly flour the surface where you will work the dough.
- Combine dry ingredients and butter: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into small pieces and work it into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles wet sand, ensuring small lumps of butter remain for a tender texture.
- Add raisins: Stir the raisins into the flour and butter mixture, coating them evenly to prevent them from sinking during baking.
- Add wet ingredients: In a separate measuring jug, whisk together the egg and buttermilk. Pour this wet mixture over the dry ingredients and stir gently with a wooden spoon just until the dough comes together. Avoid overmixing to maintain a light crumb.
- Shape bread: Turn the dough out onto a lightly floured work surface. Knead the dough gently 2 to 3 times to bring it together without overworking it. Shape the dough into a round ball and place it onto the prepared baking sheet. Using a sharp knife, make a deep crosswise cut across the top of the dough almost to the bottom, to help the bread bake evenly and develop its traditional look.
- Bake bread: Bake the bread in the preheated oven for 30 to 35 minutes until the crust is golden brown and a skewer inserted in the center comes out clean. Transfer the bread to a cooling rack and let it cool before slicing.
Notes
- Use cold butter to create flaky layers in the bread.
- Do not overwork the dough to avoid a tough texture.
- Make sure the cross cut on top is deep to allow proper expansion during baking.
- If you don’t have buttermilk, you can substitute with 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
