Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Easy Irish Soda Bread 3.3 (29) 7 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 11, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 16 When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature. Ingredients 3 tablespoons unsalted butter, melted, plus more for pan 4 cups all-purpose flour, plus more for kneading ¾ cup sugar ¾ cup raisins 2 tablespoons caraway seeds 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon baking powder 1 ½ cups buttermilk 2 large eggs Directions 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. Cook's Notes Soda bread doesn't require loaf pans: Shape the dough with your hands, then bake on a cookie sheet. Print