New This Month

Martha's Irish Soda Bread for Kevin

This traditional quick bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Bryan Gardner

Source: Martha Stewart Living, March 2016


  • 1 1/3 cups whole milk
  • 1/3 cup apple-cider vinegar
  • 3 cups all-purpose flour, plus more for dusting
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup unprocessed wheat bran
  • 1/4 cup caraway seeds
  • 1 cup raisins (5 ounces)


  1. Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.

  2. Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.

  3. Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.

  4. Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.


Be the first to comment!