Easy Irish Soda Bread
The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
- Total Time:
- Servings: 16
Source: Everyday Food, March/April 2003
- 3 tablespoons unsalted butter, melted, plus more for pan
- 4 cups all-purpose flour, plus more for kneading
- 3/4 cup sugar
- 3/4 cup raisins
- 2 tablespoons caraway seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups buttermilk
- 2 large eggs
Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.