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Irish Soda Bread

Recipe photo courtesy of Mark Berenson

By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.

Source: Martha Stewart Living, March 2000



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How would you rate this recipe?
  • twanb663518226
    9 DEC, 2017
    I used one whole egg and one egg yolk in the buttermilk then found out the egg yolk was to be used for the top of bread. The result was the bread turned out a richer yellow color and then used the egg white with cream for top. I used 1/3 cup of sugar and the bread was delicious.This is a keeper!
  • ConnieH
    5 MAR, 2014
    BTW, the "scant" works by putting the vinegar in a 2 C measuring cup and then adding the milk until you have 1 1/2 C.
  • ConnieH
    5 MAR, 2014
    This is the best Irish Soda Bread I ever ate! Sooo good! I make it with the "works" because I like ALL the added raisins, caraway etc. I also sprinkle caraway seeds on top before baking. Love, love, love it. I want to make 2 smaller loaves with the same amount of dough by splitting it because it makes such a big loaf but not sure about the baking time. Has anyone tried and how long did you bake it for? I want to share without having to cut it.
  • shells08957
    14 MAR, 2011
    Scant just means "a little less". I haven't made this so I can't answer your other questions. I'm attempting to make this recipe sometime this week. I hope your class enjoys! I'm pretty sure it won't matter if you use raisins or currants.
  • malackyel
    14 MAR, 2011
    Rasins or currants? Does it matter? I want to make this with my preschool cooking class. Can I divide the dough? Is it a smaller bread, how many smaller breads would I get out of one batch? And what is scant?
  • devitara
    24 NOV, 2010
    This is, by far, my favorite Irish Soda Bread recipe. Making it has become a Thanksgiving tradition for the past four years and I highly recommend it for special occasions or holidays. I have found that it tastes best served fresh from the oven, or it can be made a few hours beforehand and wrapped in a cloth to keep it warm. Or, wrap it in plastic wrap as soon as it cools to keep it fresh, then take off the wrap and heat the bread for 10 minutes in an oven at 200 degrees prior to serving.
  • DivaDesires
    17 JUN, 2010
    I didn't have buttermilk, so I used milk and substituted raspberry balsamic vinegar for 1/3 cup of the milk; I let the mixture stand until it thickened. I continued with the recipe as directed. OMG, it was delicious!
  • DessertFanatic
    17 MAR, 2010
    I thought this bread was delicious. The best way I can describe this bread to someone who's never eaten it before is that the texture is similar to a scone... in my opinion. I didn't add the caraway seeds, since I have some very picky little boys. I definitely think I need to make this bread a St. Patty's Day tradition. My bread baked for about 45 minutes, and I do have an oven thermometer, so the temperature in my oven was accurate. I recommend this recipe--it's easy and really yummy.
  • myrottie
    15 MAR, 2010
    what is a scant cup?
  • cortnymarie
    18 MAR, 2009
    I made this for the first time yesterday. It is a WONDERFUL recipe! Very simple and very tasty. I used golden raisins (I'm not a big fan of the raisin, but in this recipe, they were fabulous).

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