Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Foolproof Irish Soda Bread 3.0 (170) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 13, 2020 Print Share Share Tweet Pin Email Yield: 1 loaf Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day. Ingredients 1 ⅓ cups whole milk ⅓ cup apple-cider vinegar 3 cups all-purpose flour, plus more for surface and dusting 2 ½ teaspoons coarse salt 1 teaspoon baking powder 1 teaspoon baking soda 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces 1 cup unprocessed wheat bran ¼ cup caraway seeds 1 cup (5 ounces) raisins Salted butter, preferably Irish, for serving Directions Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes. Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet. Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter. Print